Recipe - Cup Tamales With Vera Cruz Flavors

2 cup Hominy; cooked
1/3 cup Lard; or Vegetable
Shortening
2 teaspoon Mild Chile Powder
1 teaspoon Salt
Leftover Cooked Pork, Beef
and/or Chicken; minced
2 tablespoon Salsa
Marinade from canned
chipotles en adobo
1 Tomato; minced
Cilantro; chopped
5 Raisins
3 Green Olives; chopped
Cinnamon
Ground Cumin

Combine hominy, lard, chile powder and salt in a food processor and puree.
Use about 2/3 of the mixture to line individual greased ramekins or 1 large
casserole dish. Combine meats, salsa, marinade to taste, tomato, cilantro,
raisins and olives. Season to taste with cinnamon and cumin. Spoon into
ramekins or casserole. Top with remaining hominy mixture. Cover each
ramekin or the casserole with foil. Place in a waterfilled pan and bake at
350øF. for 1 hour.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini