Sweet Corn and Roasted Garlic Tamales
3 tbl extra virgin olive oil, divided
1 head garlic
10 dried corn husks
1/2 spanish onion, small dice
3 cobs yellow corn, kernels removed
1 tbl roughly chopped fresh rosemary
salt and pepper
1 1/2 cup masa harina
1 tsp smoked paprika
2 tbl vegetable shortening
1-1 1/2 cups vegetable stock
Preheat oven to 450. Cut the tip of the garlic bulb off and drizzle with 1 tbl of oil. Wrap in foil and roast until soft and golden brown, 45 minutes.
Soak the dried corn husks in warm water while you prepare the filling.
In a saute pan, heat the remaining 2 tbl of oil and saute the onion until soft and translucent. Add 2/3 of the corn kernels, rosemary, 1 tsp salt and 1/2 tsp pepper. Saute 5 minutes more and set aside.
In a small blender, puree the remaining corn kernels until smooth. Pour the corn puree into onion/corn mixture and stir to combine. Mash in the roasted garlic. Season to taste.
In a large bowl, combine the masa, 1/2 tsp salt, 1/4 tsp pepper, paprika and vegetable shortening. Use your fingers or a fork to break the shortening into the flour until it is in small pea sizes. Add the vegetable broth until the dough is soft and moist but not wet.
Open a corn husk and flatten a small handful (3 tbl or so) of masa dough along the wide end into a square. Put a vertical strip of corn filling in the center and fold the husks inward like a package. Fold the end under.
Steam the tamales for 45 minutes. Unwrap and serve.
2 tbl canola oil
3 large tomatillos, roughly chopped
3 tbl spanish onion, small dice
1 garlic clove, minced
1 tsp lime juice
salt and pepper
Saute the tomatillos, onion and garlic in oil until soft, fragrant and lightly golden brown. Taste to season with lime juice, salt and pepper then transfer to a blender and blend until smooth.