Corunda with a Twist

Ingredients

• 2 cups (240g) masa harina 2 cups (240g) masa harina
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 pound (450g) ground meat (beef or chicken) 1 pound (450g) ground meat (beef or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (120g) shredded cheese (queso fresco or Monterey Jack) 1 cup (120g) shredded cheese (queso fresco or Monterey Jack)
• Corn husks, soaked in water for 1 hour Corn husks, soaked in water for 1 hour

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, warm water, salt, baking powder, cumin, paprika, and chili powder. Mix until a smooth and pliable dough forms. Set aside.
2. 2.
   In a skillet, cook the ground meat over medium heat until browned. Add the onion, garlic, bell pepper, and corn kernels. Cook until the vegetables are tender.
3. 3.
   Add the cumin, oregano, coriander, salt, and pepper to the skillet. Stir well to combine the flavors. Remove from heat and let the filling cool slightly.
4. 4.
   Take a soaked corn husk and spread a thin layer of the masa dough onto it, leaving a border around the edges.
5. 5.
   Spoon a generous amount of the filling onto the center of the masa dough. Sprinkle shredded cheese on top of the filling.
6. 6.
   Fold the sides of the corn husk towards the center, enclosing the filling. Roll the tamale tightly and secure the ends with kitchen twine or strips of corn husk.
7. 7.
   Repeat the process with the remaining corn husks, masa dough, and filling.
8. 8.
   Place the tamales in a steamer basket and steam for about 45 minutes to 1 hour, or until the masa dough is cooked through.
9. 9.
   Remove the tamales from the steamer and let them cool slightly before serving.
10. 10.
    Serve the savory corn tamales with salsa, guacamole, and sour cream.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tamales or tortillas, as it has a finer texture compared to regular cornmeal.
• Corn husks — Soak the corn husks in water for at least 1 hour before using them to ensure they are pliable and easy to work with.
• Ground meat — Choose lean ground meat for a healthier option, or use ground chicken for a lighter twist.
• Cheese — Experiment with different types of cheese, such as pepper jack or cheddar, to add your own twist to the filling.
• Spices — Adjust the amount of spices according to your taste preferences. Add more chili powder for a spicier kick or reduce it for a milder flavor.

Tips & Tricks

• To prevent the tamales from sticking to the steamer basket, line it with extra corn husks or parchment paper.
• If you prefer a smoother texture, you can blend some of the corn kernels with a little water before adding them to the filling.
• Customize the filling by adding your favorite vegetables, such as diced zucchini or spinach, for an extra nutritional boost.
• If you don't have corn husks, you can use banana leaves or parchment paper as a substitute.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave for a quick and delicious meal.

Serving advice

Serve the savory corn tamales hot, allowing the aroma to entice your senses. Accompany them with a side of salsa, guacamole, and sour cream for dipping and additional flavor. Garnish with fresh cilantro or chopped green onions for a vibrant touch.

Presentation advice

Arrange the tamales on a platter, neatly folded and tied with kitchen twine or strips of corn husk. Sprinkle some crumbled queso fresco or shredded cheese on top for an appealing visual contrast. Serve with colorful bowls of salsa, guacamole, and sour cream on the side to enhance the presentation.