Recipe - Green Chile Corn Tamales

12 Ears fresh white OR yellow
corn
1 pound Monterrey jack cheese;
grated
1 pound Pure lard
One half pound Butter
One half cup Sugar; scant
One fourth cup Light cream; or more
2 Green chiles; parched and
peeled
1 pound 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 One half 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 TEXMEX COOKBOOK by Jane Butel, Harmony Books, New York.
1980. ISBN 0517539861 Posted by: Karin Brewer, Cooking Echo, 1/93

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: JANE BUTEL'S TEXMEX COOKBOOK by Jane Butel

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998