Recipe - Green Chili Sauce W Fresh Corn Tamales

Green Chili Sauce
2 Cloves garlic; peeled
3 Shallots; peeled
1 Serrano chili
1 Jalapeno chili
8 Tomatillos; husked & cleaned
3 cup Chicken stock; plus more if
needed
4 Roasted poblano chilies;
peeled & seeded
2 cup Diced mango or papaya
1 small Bunch cilantro with roots;
washed & trimmed
Salt; to taste
Fresh lime juice; to taste
Fresh Corn Tamales
4 lg Dried corn husks
6 lg Ears sweet corn; shucked &
cleaned
One fourth cup Lard (or olive oil)
1 small Onion; cut in 1/4" dice
1 Serrano chili; chopped
3 tablespoon Cornmeal
Salt; to taste

For sauce: Place garlic, shallots, serrano, jalapeno, tomatillos, and
chicken stock in a medium stockpot over high heat. Bring to a boil. Lower
heat and simmer for 20 minutes or until liquid has reduced by one cup. Stir
in poblanos and mango, then pour into a blender. Add cilantro. Puree until
smooth. If sauce is too thick, add additional chicken stock. If sauce is
too thin, return to a boil and cook until reduced to proper consistency.
Season with salt and lime juice and keep warm until ready to serve.

For tamales: Place corn husks in a warm water to cover for at least 1 hour
or until ready to use.

Using a large grater, grate corn kernels from each cob into a large bowl.
Using the back side of a knife, scrape pulp from cobs into kernels. Heat
lard in a large saucepan over medium heat. When hot, add onion and serrano
and saute for 3 minutes or until onion is soft. Stir in corn mixture and
continue to saute for 12 to 15 minutes or until liquid has evaporated. When
mixture is thick, beat in cornmeal. Stir to combine, then remove from heat.
Season with salt and set aside to cool.

Remove corn husks from water. Pat dry. Spread the soft corn husks open on a
flat surface. Spoon the cool corn mixture into a small mound in the middle
of each husk. Fold two sides of the husk over the corn, making a large
cylinder shape. Fold the top of each husk toward the overlapping crease to
form a pocket. Crimp the opposite end of each tamale to close. Lay each
tamale down in a steamer rack over boiling water and steam for 20 minutes
or until firm. Serve hot.

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE
TASTING

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #818 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997