ezRecipe-Zee: Cooking Recipe: How to make Roasted Garlic And Goat Cheese Tamale With Thyme Butter

Roasted Garlic And Goat Cheese Tamale With Thyme Butter

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Date Added:	November 20, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Sides / Condiments, Mexican / Tex-Mex, Copy Cat / Restaurant

Ingredients:

24                  dried corn husks
                    === MASA ===
1 1/2 cups          fresh or frozen corn kernels
1     medium        onion
1                   roasted garlic head
2     cups          chicken stock or water
6     tablespoons   unsalted butter
6     tablespoons   vegetable shortening
1 1/2 cups          yellow cornmeal
1     teaspoon      sugar
                    Salt
                    Freshly-ground black pepper
1     cup           goat cheese
                    === FRESH THYME BUTTER ===
1     stick         butter
2     tablespoons   fresh thyme leaves
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening.
Using your fingers, mix in the cornmeal, sugar, and salt and pepper to taste until there are no visible lumps of fat. Fold in the goat cheese. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
Remove the corn husks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying.
Lay 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close (If the masa drips out a little at the seam, that is no problem).
Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes.
To serve, slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top with 1 tablespoon of the Fresh Thyme Butter.
Fresh Thyme Butter: Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

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