-
1
Husk corn, discarding the silk.
-
2
Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes.
-
3
Drain and pat dry, leaving moist but not wet.
-
4
Cut the kernels from the corn to equal about 1 1/2 cups.
-
5
Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole.
-
6
Set aside.
-
7
For the ground beef:
-
8
Heat olive oil and saute onion until translucent.
-
9
Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned.
-
10
Drain off extra fat and divide into even amounts per the number of tamales you will be making.
-
11
For the filling:
-
12
Combine cornmeal, salt, and 1 cup water in a mixing bowl.
-
13
Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened.
-
14
Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno.
-
15
The tamales are eaten directly from the corn husk casings in which they are steamed.
-
16
To make tamale casings for steaming: Tear corn husks into strips.
-
17
Some of these will be woven together and should be at least an inch wide.
-
18
You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales.
-
19
Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square.
-
20
Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese.
-
21
Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer.
-
22
Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale.
-
23
Top beef mixture with even amounts of cheese on each tamale.
-
24
At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.)
-
25
Fold the corn husks so the corn filling encases the meat filling and cheese.
-
26
Secure the ends of the tamales casings by tying shut with pieces of corn husk.
-
27
Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed.
-
28
Let rest briefly before serving.
