Grilled Green Chile Cheese Tamales with Spicy Avocado Cream

Tamales in the steamer on their way to the grill. Grilling these tamales gives them a great smoky flavor and a firmer texture than you will get from traditional tamales.

This is a great tamale recipe, the addition of grilling the tamale after it's initial steaming adds a great smoky flavor to the tamale that just can't be beat. The one trick to remember: make sure that you keep the corn husks from burning by having a spray bottle handy, and using low or indirect heat.

Prep Time: About 2 hours
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Ingredients:

The Tamales

15 dried corn husks
4 cups masa harina (a dried tamale flour available at most Latin American markets)
4 cups of chicken broth
1 1/3 cups lard / vegetable shortening (butter can also be used but double the mixing times in the instuctions below)
2 teaspoons baking powder
2 teaspoons salt
1 package dried corn husks (available at most Latin American markets)

Green Chile Cheese Filling

8 to 10 green New Mexican chiles, roasted, peeled, stems and seeds removed, cut in strips
1/3 cup finely chopped onions
6 ounces coarsely grated Monterey Jack cheese
6 ounces crumbled queso fresco
1/2 cup chopped black olives

Spicy Avocado Cream

2 medium avocados, peeled and chopped
2 jalapeño chiles, stems and seeds removed, chopped
2 tablespoons chopped onions
1 tablespoon lemon juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon garlic salt

Directions:

Preparing the tamale dough:

1. Combine masa harina with chicken broth and stir until flour is evenly moistened.
2. Combine lard or shortening, salt and baking powder in a large bowl and beat with a mixer at high speed until mixture becomes light and fluffy.
3. Add the masa mixture slowly, spoonfull at a time while continuing to beat mixture until each spoonfull is well incorporated.
4. When all the masa has been added , beat an additional 5 minutes on high speed.

Forming Tamales:

1. Soak corn husks in hot water to cover until they are soft and pliable, about 15 minutes.
2. Separate the larger husks, discarding small or torn husks.
3. Lay out two husks with the tops (the narrow part) pointing in opposite directions.
4. Lay one husk inside the other overlapping all but about an inch and a half of the husks - this creates a kind of canoe shape.
5. Spread 4 to 5 tablespoons of masa dough into the middle of the husks forming a 4 inch square of dough in the middle of the husk.
6. Cover with masa dough ith chile strips, then onions, olives, and cheese.
7. Place another layer of the Masa on top.
8. Place fingers under the edge of the tamale and fold one side over the over the other , and roll the husk up completely.
9. Fold each end over to the bottom of the tamale and place side down into a bamboo steamer.
10. Repeat, filling steamer to capacity.

Cooking The Tamales:

I start with a Joyce Chen Bamboo Steamer, each steamer basket (there are 2) holds between 6 and 8 tamales, not to tightly packed in order to let the steam to move freely. I find that the Tamales take about an hour to cook in total. 45 minutes in the steamer rotating the baskets, bottom to top, once, and 15 or so minutes on the grill, over a medium low heat. I use charcoal - you could use gas (propane) but I wouldn't think it would work out as well.

Making the Spicy Avocado Cream

Combine all ingredients in a blender and puree well - between 1 and 2 minutes.

Finish with chopped fresh cilantro for garnish

The Rogue Gourmet: Online Notebook of a Wyoming Foodie Recipes Tamales, Empanadas & Pot Pies Grilled Green Chile Cheese Tamales with Spicy Avocado Cream