Green Corn Tamales

* Exported from MasterCook *

GREEN CORN TAMALES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Ears of fresh white or
Yellow corn
1 lb Monterrey Jack cheese,
Grated
1 lb Pure lard
1/2 lb Butter
1/2 c (scant) sugar
1/4 c Light cream, or more
2 Green chiles, parched and
Peeled
1 lb Cheddar or Longhorn cheese
Salt

1. Chop stalk end of each ear of corn flush with
the base of the ear. Shuck, being careful to keep corn
husks intact for later use. Wash husks, and drain.

2. Cut corn off cobs. Grind corn with the Jack
cheese in a meat grinder, blender or food processor.

3. Cream lard and butter to a smooth and fluffy
consistency with an electric mixer at medium speed.
Add the ground corn and cheese mixture, sugar, cream
and salt to taste. Continue to mix with the electric
mixer until mixture looks like whipped cream. Add more
cream if mixture is dry.

4. Cut the roasted green chiles into long strips.
Spread about 2 tablespoons of the corn mixture on each
corn husk. Spread mixture out into a rectangle and
allow at least 2 inches of husk to extend below the
corn mixture and a few inches of margin on both sides
of the husk. Place about 2 strips of green chile down
the center of the corn mixture, then sprinkle with a
few pinches of the grated Cheddar cheese.

5. Hold the two sides of the tamale together to
make the corn mixture fold up around the filling.
Then tuck one edge of the husk over the top of the
tamale and roll, tying the ends with strips of corn
husks. If preferred, the bottom end of the husk can be
folded up before rolling. If you plan to freeze the
tamales, freeze them at this point.

6. Place the tamales upright on a rack in a
pressure cooker or large steaming kettle. Before the
rack is completely filled with tamales, pour 1 to 2
cups water into the bottom of the pan, about 1/2 inch
deep.

7. Steam at 15 lbs pressure for 25 minutes, or in
a conventional steamer for 45 minutes. Serve warm
with Green Chile Sauce, plain, or with beef, pork or
chicken added. These may be kept in the refrigerator
for 3 to 4 days.

Makes 24 tamales.

Freezing Hint: Package tamales in plastic bags, 12
per package
or other suitable quantity. If
packaging large
quantities, keep track of the contents
on a
card. Maximum Recommended Freezer
Storage: 1 year

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books,
New York. 1980. ISBN 0-517-539861 Posted by:
Karin Brewer, Cooking Echo, 1/93



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