Avocado toast be damned.

Asparagus tamales are the up and coming foodie quest. Originating in central Washington at Los Hernandez Tamales, the asparagus tamale has taken on cult status.

I won’t lie.  I think you need to go get these tamales straight from Felipe’s store in Union Gap, Washington.  However, if you have a hankering for asparagus tamales that needs immediate satisfying (and who doesn’t?), these tamales with their corn and cheese are guaranteed to please.  Plus, they are super easy.

ORIGINALE *(see below for variations)

Makes 2 dozen tamales

Ingredients

• 2 ¼ C masa harina (try to find organic, GMO free)
• 1/2 t baking powder
• ½ t salt
• 1 can creamed corn (can you find this organic?  I don’t know)
• ½ C hot broth (veg or meat)
• ¼ C honey
• 4 T softened butter
• 4 T coconut oil softened
• 4 C chopped fresh asparagus
• 3 C cubed pepper jack cheese
• Corn husks (30)

Method

• Soak corn husks in warm water.
• Whip the butter and coconut oil until fluffy. Set aside. (This seems unnecessary, but it makes a huge difference.)
• Heat broth and add honey to dissolve. Set aside.
• In a Kitchen Aid or bowl with a beater, mix your masa by combining masa harina, baking powder and salt. Add creamed corn, and broth with honey.  Drop the fluffed butter/coconut oil into the mixture by the tablespoon as you beat it.  (Sing Michael Jackson.)  Set aside.
• With your clean hands, mix masa with asparagus and cubed cheese.
• Place the masa/asparagus mixture on a corn husk. Roll, fold and place into a large pot with a steamer with water under basket.*
• Secure the lid (a wet kitchen towel makes a great seal) and steam for 45 minutes. (Or, for you Instant Pot fans:  2 C of water, tamales on steamer rack, and 20 minutes high pressure, 10 minute natural release, then quick release.)

These actually are better on day 2.  Re-steam or (horrors!) microwave for 1 minute.  Best served with a very HOT salsa and topped with an avocado and an orange wedge.

Great accompaniments:  orange, jicama and cabbage slaw with pickled jalapenos.  OK, go ahead and put bacon in it . . . just saying.

[Are you lacking a steaming basket?  No worries.  Just stack the tamales on a wire rack or a bunch of crumpled aluminum foil.   No rack, no foil?  Well, you can actually do without, but you need to ensure that you have enough liquid to prevent scorching–check every 15 minutes and add more as needed.  About 3 C of water for a 3 quart pot might work.]

*VARIATIONS

MAS QUESO Y SALSA MAIZ

More cheese, corn relish instead of creamed corn (and a few more tamales–makes 30+)

• 3 C masa harina (again, organic, GMO free is best)
• 1/2  t baking powder
• 1 t salt
• 1 C pickled corn relish
• 2 C hot chicken broth
• 1/4 C softened butter
• 1/2 C coconut oil softened
• 4 C chopped fresh asparagus
• 4 C cubed pepper jack cheese
• Corn husks (40)

Use same method as described above.

Stay briny,

–Stacey