Blue Corn Tamales with
By Santa Fe School of Cooking
Calabacitas (Squash) Filling
Blue Corn Tamales with Calabacitas
Blue Corn Tamales and Calabacitas as Published in our Flavors of the Southwest Cookbook
Makes 12 tamales
For the Masa:
Place the blue cornmeal and masa harina, baking powder, and salt in a bowl and whisk to combine.
Place the lard in the bowl of an electric mixer fitted with a paddle attachment. Beat until lard is white and fluffy.
Add the dry ingredients by the spoonful and beat on low to mix.
Slowly add the broth or water until everything is combined. Turn the mixing speed to high and beat for 12 to 12 minutes, until light and fluffy.
For the Filling:
Heat the oil in a skillet over medium-high heat. Add the onion and cook, stirring for 1 minute.
Add the garlic and the zucchini and cook, stirring frequently, for 2 to 3 minutes.
Remove mixture from the heat, place in a bowl, and let cool for 10 minutes. Stir in cheese and use salt and pepper to taste. Set aside.
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Ingredients and Tools available at the School of Cooking
- Baking powder
- Kosher salt
- Lard or vegetable Shortening
- ½ to ¾ cup Chicken broth (4 to 6 ounces)
- ½ Onion or ½ cup frozen diced
- 2 garlic cloves or 2 teaspoons jarred minced garlic
- 1 medium zucchini
- 1 cup whole kernel corn
- 4 ounces or ½ cup Monterey Jack cheese
- Salt and pepper