Recipe - Corn And Black Bean Tamales

3 Fresh corn; with husks
1 cup Black beans; cooked
One half cn (4 One half oz) chopped mild
green chiles
1 teaspoon Ground cumin
1 cup Instant corn masa****
One fourth teaspoon Baking powder
One half teaspoon Salt; (1 lb. 5 oz.)
1/3 cup Vegetable shortening
1/3 cup Water; up to One half cup
3 ounce Monterey jack cheese; cut in
8 strips
2 cup Lettuce; shredded
One fourth cup Prepared tomato salsa

Separate husks from corn; remove and discard silk from husks. Tear 4 small
husks lengthswise into 1/2inchwide strips and tie together with knots to
form 4 strips for tying tamales; set aside. Reserve all remaining husks.

With knife, cut corn kernels off cobs. (Makes about 2 cups corn kernels.)
In mediumsize bowl, combine corn kernels, beans, chiles, and cumin; set
aside.

On waxed paper, combine masa, baking powder, and salt. In mediumsize bowl,
with electric mixer on medium speed, beat shortening until light and
fluffy. Add masa mixture, One fourth cup at a time, and water as needed until
dough resembles soft cornmeal mush. Divide and shape dough into 4 equal
balls.

Line four 8ounce souffle dishes or custard cups with some of the remaining
corn husks, letting husks extend over rim by 3 inches. Firmly pat
threefourth of 1 ball of dough into bottom and around sides of 1
husklined dish. Place 1 strip of cheese in bottom of dish; fill with corn
mixture. Tear 1 cheese strip into pieces and sprinkle over corn mixture.
Spread remaining One fourth of dough ball over top, squeezing side and top around
edge to enclose filling and seal. Fold corn husks over top to cover tamale
and tie around dish with knotted strips of corn husk. Repeat with remaining
3 husklined dishes, dough, cheese and corn mixture to make 3 more tamales.

In 8quart saucepot, place a wire rack or steaming basket and add 1 1/2
inches of water. Line rack or steaming basket with remaining corn husks.
Arrange dishes on rack. Cover and heat water to boiling over high heat;
rduce heat to mediumlow and steam tamales until dough pulls away easily
from husk55 to 60 minutes. Check water level and add more water, if
necessary. If using an automatic steamer, follow manufacturer's directions.

Remove tamales from saucepot and cool slightly before handling. To serve,
divide shredded lettuce among 4 serving plates. Cut off tied husk strips.
Carefully remove tamales from dishes and place on top of lettuce. Peel
husks down from top and sides of tamales and spoon 1 tablespoon of salsa on
top of each tamale.

NOTES : ****Instant corn masa is available by mail from the CMC Co., P.O.
Drawer 322, Avalon NY 09202; (800) CMC2780

Recipe by: Country Living (March 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998