1. Soak Corn Husks

   Soak corn husks in warm to hot water for 15 minutes or until soft.

   • 12 Corn Husks
2. Prepare Dough

   Mix broth and salt in a bowl. Slowly add P.A.N. White Corn Meal, stirring constantly with a whisk or with your hands until the mixture is homogeneous. Set aside and rest for 5 mins.

   • 2 1/2 cups Harina P.A.N. Pre-Cooked White Cornmeal
   • 3 1/3 cups , or chicken Vegetable Stock
   • 2 1/2 tsp Kosher Salt
3. Prepare Filling

   Remove husks from corn. Slice kernels off with a knife, and set aside. Trim ends of the poblano, then halve and deseed, discarding seeds and ends. Cut poblano halves into small dice. Chop cilantro and crumble cheese. Peel and chop onion.

   • 2 , husks & kernels removed Yellow Corn on the Cob
   • 1 , deseeded & diced Poblano Pepper
   • 1/4 bunch , stems removed & leaves chopped Fresh Cilantro Leaf
   • 1/2 cup , crumbled Cotija Cheese
   • 1/2 , diced Yellow Onion
4. Cook Filling

   In a medium skillet, heat oil on medium-high heat. Sauté onions and peppers for 2 minutes or until soft. Add corn and cilantro, and stir to combine. Season with salt and pepper to taste, and sauté for 2 minutes. Spoon mixture into a bowl, and add cotija. Mix well to combine.

   • 1 Tbsp Extra Virgin Olive Oil
   • 1 pinch , or to taste Kosher Salt
   • 1 pinch , or to taste Black Pepper
5. Assemble Tamales

   Pat dry the soaked corn husks with a kitchen or paper towel. Place corn husks on a flat surface, working one husk at a time. Add 1/3 cup of corn dough into each husk. Spread the dough evenly, leaving about 2" space at the bottom (the wider end of the husk).
6. Add Filling

   Spread 2 tablespoons of filling in the center of the dough. Fold one side of the husk over the filling and repeat with the other side. Lastly, with the seam side up, fold the husk to close.
7. Steam

   Steam tamales over boiling water for 30 minutes.
8. Serve

   Remove from heat and allow to cool for 15 minutes before serving. Enjoy!

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	Amount per serving	Daily value percentage
Calories	1070 kcal
Total Fat	21 g	26%
Total Saturated Fat	8 g	39%
Unsaturated Fat	13 g
Low Cholesterol	35 mg	12%
Sodium	2210 mg	100%
Total Carbohydrate	185 g	67%
Fiber Total Dietary	7 g	25%
Sugars Total	18 g
Excellent Source: Protein	32 g	64%
Excellent Source: Vitamin C	53 mg	60%
Calcium Ca	279 mg	20%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	7.5 mg	40%
Vitamin D	0.1 µg	0%
Potassium K	1300 mg	30%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	1 mg	80%
Riboflavin	0.8 mg	70%
Niacin	13.5 mg	90%
Pantothenic Acid	1.4 mg	30%
Vitamin B-6	1 mg	60%
Folate (B9)	177 µg	45%
Vitamin B-12	0.7 µg	30%

By Innit Culinary Team