Prep Time: 1.5 hours
Cook Time: 1.5 hours
Yields: 12 Servings (approximately)
Recipe Courtesy of Chef Oscar Diaz.
- 8 green California Anaheim chili peppers
- 12 ears of corn, tender
- 1 can Evaporated milk
- 2 tablespoons baking powder
- 4 ½ tablespoons salt
- ½ pound butter, melted
- 1 tablespoon sugar
- 1 ¾ cups fresh Panela or Chihuahua cheese
- Coat green chili peppers with oil. Grill on BBQ for approximately 30 minutes. Turn often until all sides are tender and blackened. Remove from heat and place in a plastic bag. Seal the bag and let rest for 10 minutes.
- Open the bag and remove chili peppers. Clean the chili peppers by removing the skin and seeds. Slice into small strips.
- Peel the corn. Wash and reserve corn husks.
- Remove corn from the cob. Place in a blender and blend. Add evaporated milk as needed to thin out the consistency. Add baking powder, salt, sugar, and melted butter. Blend together until mixed evenly.
- Spread 2-3 tablespoons of masa onto dried cornhusk. Add one slice of chili and one slice of cheese. Fold from side to side and bend the tip.
- Add water to the bottom of a double boiler. Bring water to a boil and reduce to low-medium heat. Place several corn husks at the bottom of the pot. Add in the tamales. Cover and steam for 1 ½ hours.