Roasted Corn Tamales with Chipotle Tenderloin Filling

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How to Make: Roasted Corn Tamales with Chipotle Tenderloin Filling

I am going to incorporate roasted corn into my masa dough, so first I remove the corn from the cob. A good sized ear of corn will
produce about one cup of kernels which is what I'll need for the dough

I will get a non-stick pan screaming hot and drop the corn and let it cook for two minutes without stirring the corn.
Then I will turn off the burner and stir the corn and allow it finish cooking and cool in the pan.

I think I will save the cob and make a quick 3 cup stock and use it with red quinoa to go with my tamales.

Now that I have my corn roasted, I gather the masa dough ingredients. Masa Harina flour, warm water, salt,
baking powder, butter, shortening, the roasted corn and some diced jalapeno.

I mixed the dry ingredients quickly in the bowl and added the butter and shortening and mixed it thoroughly,
then added the warm water to form a dough. Once the dough was light and soft, I added my corn and peppers.

Mix the dough only until the corn and peppers are mixed evenly and remove the dough. Looks good!

This dough must rest at room temperature for about one hour for all the wet and dry ingredients to blend.
So we wrap it with plastic wrap and move on to other chores.

I'll need to soak some corn husks. I will set this plate on top to keep them under water for at least one half hour.

I want to make a quick filling for these tamales and I just happen to have a piece of roasted buffalo tenderloin on hand.
I slice it thin and add some fresh cilantro and adobo sauce from some canned chipotles. Toss to incorporate.

The dough has rested, the wrappers are soft and I have some cheese to go with the stuffing mix. I divided the dough into eight pieces
and flattened one out here on a husk, then I added some topping and jack-cheddar cheeses.

Almost like a sushi wrap, I use the husk to fold the dough right and left and then I seal the ends.

The tamales are then tied and stacked in a steamer. I use my wok and bamboo basket.

The corn stock is now down to 2 cups, so I add 1 cup of quinoa and a pinch of salt and start the side dish and steaming of the tamales.
The tamales will need about 35 minutes in the steamer. I'll need to watch the water level and add some once or twice.

Testing the tamales for firmness is done by finger and it is decided they are ready, the quinoa is ready also,
we added some corn and tomato concasse to it. I also made a quick Chipotle Demi-Glace to go with it.

But is the masa filling soft and tasty? Let's cut into it and see...

Perfect! Now...where are the Margaritas?