Marcela Valladolid’s Kale and Cheese Tamales

A vegetarian treat: bitter kale is cooked with rich mozarella cheese and used as the stuffing in a Mexican staple. 

 

 

Marcella Vallolodid is a cookbook author and host of the Food Network’s Mexican Made Easy.


Ingredients
For the Filling
3
tablespoons
butter
4
leaves
kale, stems removed, sliced into thin strips
1
zucchini, diced
1/2
large white onion, chopped
1
clove
garlic, minced
2
cups
shredded oaxaca or mozarella cheese
For the Tamales
2
cups
masa harina
1/4
cup
vegetable shortening
1/2
stick
unsalted butter, room temperature
1
teaspoon
baking powder
3/4
teaspoon
salt
2
cups
vegetable broth
24
cornhusks
Directions
To make filling: Melt butter in heavy large skillet over medium high heat. Add onion, garlic and zucchini and sauté for 4 minutes until onion is soft.
Add kale and sauté for 1 minute. Add 1/3 cup vegetable broth, cover and cook for 6 minutes until kale is wilted.
Uncover and simmer for 2 minutes, until almost all of liquid evaporates.
Turn off heat and cool slightly. Season to taste with salt and pepper. Stir in cheese until melted.
In a medium bowl mix masa harina, baking powder, salt and pepper.
Using and electric mixer, beat butter and shortening until creamy.
Alternate adding the masa harina mixture and the vegetable broth in 3 additions, beating for about 6 minutes until fluffy. The dough should be soft and moist but shouldn’t stick when rolled into a ball.
Pat cornhusks dry. Place flat on work surface and spread with about 2 to 3 tablespoons of masa on the corn husk, then place some of filling atop masa.
Fold bigger sides in then pointy tip up over tamale. Repeat with remaining cornhusks, filling and masa.
To steam, place a coin (if it stops rattling it means your out of water and need to add more) in steamer with water. Line bottom of steamer with additional husks and stack tamales in steamer.
Top with additional husks and cover with a moist towel. Bring water to boil and cook for about an hour or until masa doesn’t stick to husks. Serve.

The base number of servings for this recipe is 16
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