Recipe Directions

To make the corn filling, process 4 cups of the corn with the cashews, cayenne and salt until smooth. Add 1 cup corn and cilantro, pulse a few times, don’t overprocess.

For the “refried bean” filling Process all ingredients; expect jalapeno, onions and cilantro, in a food processor. Add a few tablespoons of water at a time and process until you get a smooth consistency.

Add jalapeno, onions and cilantro and pulse a few times to combine.

Separate and dry the corn husks.

Place about 2 tablespoons of corn filling on the center of the husk then add the bean filling.

Fold the bottoms over the filling and then fold the sides over. Use husks strips to tie the top of tamalito. Serve with chili sauce.

Thedailyraw's Thoughts

Chili sauce recipe is at http://goneraw.com/recipes/722-Chili-Sauce

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thank you for this awesome recipe, i can't wait to try it out!

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BTW I dehydrated mine, 105 for 5 hours. They were warm and tasted better than any tamales I've ever had! YUMMY!!! Thanks again

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Just made these! They are fantastic!!! These are a must for the next dinner party, going for a Mexican theme and I think everyone's mouth will be watering over these delicious tamales! Thank you so much.

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this is delicious!! can not wait to try!!

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Tamales do have a softer outside :) The best ones I have had feel like they crumble in your mouth, but not in your hands :)

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Hum, I'm puzzled. I thought traditional a tamale had a softer outer layer (which you don't eat). Are you thinking of a taquito? It's a crisy rolled corn tortilla with fixings inside.

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I guess what I was trying to ask is if putting it in the dehydrator will make the outside of the corn mix "crispier", like a traditional tamale.

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The corn husks dry naturally fairly quickly (in about 1-2 hours) but I don't see why you couldn't them put in the dehydrator to spead up the process.

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Can you dehydrate these to make a "crispier" outside similar to a tamale?

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