Abernathy's Tamales, 12/26/2011

Chef Mark Abernathy

Loca Luna and Red Door{}

This makes about 12 - 14 tamales depending on how much stuffing.


1 1/2 cups frozen corn

1 med onion

2 cups chicken stock

6 tablespoons unsalted butter{} softened

6 tablespoons shortening (Crisco)

1 1/2 cups yellow cornmeal

1 1/2 teaspoons sugar

Salt & pepper


Soak corn husks for 2 hours before using.


Puree corn, onion & chicken stock.

With your hands smush & mix cornmeal, butter, shortening, sugar, salt & pepper.


Mixture will be really wet. Use the larger corn husks. Place filling in the middle of the shuck,{} roll & tie ends.


Steam for 45 minutes.



This is a basic tamale filling. You can add meat, cheese, jalapenos or whatever filling before you wrap them or cook them with out filling, open them up and place fillings and sauce on top when you serve them.


You can eat these freshly cooked but they will be very soft. Let then cool and sit for a few hours to firm them up. Re-heat in a steamer or microwave.{}


You can add cilantro, red peppers and/or jalapenos or green chilis to the food processor mix.