A recipe from Chef Christy Vega.

Ingredients for Tamales

  • 2 cups of whole sweet corn
  • 4 tablespoon of butter
  • 2 tablespoon of flour
  • 2 tablespoon of sugar
  • 4-6 corn husk
  • 1 teaspoon of baking power

Ingredients for Jalapeno Relish

  • 2 jalapeno peppers, stemmed, seeded and minced
  • 1 cup water
  • 1 1⁄2 cups sugar
  • 12 ounce fresh or frozen cranberries
  • 6 ounce fresh or frozen raspberries

Steps for Tamales

1. Soak cornhusks in hot water for about 30 minutes

2. Blend corn, butter & sugar in a blender until smooth

3. Add remaining ingredients in bowl and mix well to make the masa

4. Remove cornhusk from water and set on table.

5. Add 3 oz of mixture to each corn husk

6. Wrap from the sides and folding the top end.

7. Put in a steamer for about 30-40 min

Steps for Jalapeno Relish

1. Combine minced peppers, water, sugar, & cranberries in saucepan 2. Bring to a boil over medium high heat & reduce to a simmer

3. Simmer for 10 minutes

4. Mash cranberries to preferred consistency with a wooden spoon

5. Stir in raspberries

6. Remove from heat

7. Chill before serving

Tamales with Sweet Cranberry Jalapeno Relish - Home & Family

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