Layered Tamale With Green Salsa
Ingredients| 12 servings 2 ears fresh yellow unshucked corn 2 cup masa harina or finely ground yellow, cornmeal 1 3/4 cup warm water 1/2 cup vegetable shortening 1/4 cup (1/2 stick) butter, softened 1/2 tsp salt 1/2 tsp baking powder 1 cup monterey jack cheese, shredded 4 oz 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, chop, ped 1/2 tsp chili powder 1/4 tsp ground cumin 4 to 5 drops hot pepper sauce |
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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 heat to low & simmer 10 minutes. Drain in colander.
Cool
Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed
end up in an over lapping spoke design to completely line the bottom
and sides of dish. Husks 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 corn 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 processor with chopping blade, use the rest
of the batter, the red pepper, chili powder and 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 with 1-1/2" water and insert a wire rack. Place
dish on rack. Over high heat bring to 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:
In a large bowl combine: 1 sweet green pepper, chopped fine 2
Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped
green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2
tsp. grated black pepper
Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup
water a dash of hot sauce
Mix until well blended
From: Country Living July 92 Shared By: Pat Stockett
Servings:
2
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