Layered Tamale with Green Salsa

* Exported from MasterCook *

Layered Tamale with Green Salsa

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Condiments
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Servings
2 Ears fresh yellow unshucked -- corn
2 cups Masa harina or finely ground -- yellow cornmeal
1 3/4 cups Warm water
1/2 cup Vegetable shortening
1/4 cup (1/2 stick) butter -- softened
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1 cup Monterey Jack Cheese -- shredded
4 ounces Chopped mild green chilies -- drained
1/4 cup Fresh parsley
1/4 cup Fresh cilantro
1/4 cup Green onion -- chopped
1 Medium-sized sweet red -- pepper, chopped
1/2 teaspoon Chili powder
1/4 teaspoon Ground cumin
4 To 5 drops hot pepper sauce

Green Salsa Fresh Cilantro sprigs
Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a
large saucepan, cover with water and bring to a boil over high heat. Reduce hea
t
to low & simmer 10 minutes. Drain in colander. Cool
Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in a
n
over lapping spoke design to completely line the bottom and sides of dish. Husk
s
should extend about 2" past the rim. Cover with plastic wrap and set aside.

Cut corn from cobs. Set aside in a bowl and reserve.
In a large bowl, beat together masa, water, shortening, butter, salt and baking
powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese.
Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon cor
n
mix into prepared dish. Smooth to level.

Place half of remaining batter into food processor bowl fitted with a chopping
blade; add the chilies, parsley, cilantro and green onion. Mix until smooth.
Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the proces
sor
with chopping blade, use the rest of the batter, the red pepper, chili powder a
nd
hot sauce. Process until smooth. Spoon mix on top. (3rd layer)
Fold in husks. To keep husks down, weight top of tamale with a 4" square of
aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan w
ith
1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring t
o
boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot.
(It will expand during cooking and shrink on cooling.) Let cool 1 hour. Remove
foil. Invert plate over and unmold. Invert again to get it right side up. Peel
back husks. Cut in wedges.

Green Salsa:


=============== Reply 30 of Note 1 ==============
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM TAMALES 4 SHIRL
To: RBFV65A JAMES KESSLER Date: 08/15 From: RBFV65A JAM
ES
KESSLER Time: 10:17 PM
MM: Mexican Flank Steak with Mock Tamales

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