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CATEGORY CUISINE TAG YIELD
Dairy Swiss Latimes3 8 Servings

INGREDIENTS

=== TAMALES ===
3 Heads Red or white Swiss
chard
1 T Butter
Salt
1 lb Fresh corn masa
1 T Baking powder
1/4 c Butter, melted
Water
1/4 c Creme fraiche
or 1/4 cup heavy whipping
cream
And 1 tbspn sour cream), And 1 tbspn sour cream
1 c Warm water
=== TOMATILLO-HERB SAUCE ===
3/4 lb Tomatillos
1 Serrano chile
1 Onion, roughly chopped
1 Garlic clove, chopped
20 Sprigs Cilantro
20 Sprigs Flat-leaf parsley
20 Sprigs Watercress or equal
amounts of cilantro
And parsley
1 T Oil
1 t Salt
1/8 t Sugar, optional
Salt

INSTRUCTIONS

TAMALES: Remove 10 to 12 largest leaves from chard. Separate stems
from small leaves and cut stems in thin sticks. Blanch all of chard  ~-
large and small leaves and stems -- in large pot of salted boiling
water until soft, 3 to 5 minutes. Carefully drain chard and rinse
gently under cold water to stop cooking. Drain again. Chop stems and
smaller leaves. (If leaves begin to tear before stems are tender,
remove from water, then cook stems separately in 1 tablespoon butter
until tender.) Place chard on paper towels, gently spreading open
leaves and patting leaves and stems dry with paper towels. Combine
masa, baking powder, 1/2 teaspoon salt, melted butter and creme
fraiche in medium bowl. Add up to 1 cup water if needed to make masa
wet and soft, consistency of semi-thick cake frosting. Spread about 2
tablespoons masa mixture on 8 large chard leaves with spatula. Add
chopped leaves and stems on top of masa. Fold leaves over filling  like
little envelopes. Patch holes with any leftover chard or  double-wrap
if needed to cover masa. Don't worry if some masa is  exposed; it will
become firm as it cooks. Steam tamales over boiling  water 20 minutes.
Test for doneness by removing 1 tamale and tasting.  Filling should be
slightly soft to touch and there should be no  baking powder taste. If
not done, steam 5 to 10 minutes more. Do not  overcook. Serve on warm
plate with warm Tomatillo-Herb Sauce.  TOMATILLO-HERB SAUCE: Boil
tomatillos, chile, onion and garlic in  water to cover until tomatillos
are soft, about 5 minutes. Drain,  reserving cooking liquid. Puree in
blender, adding some of reserved  cooking liquid if necessary to blend
smooth. Add cilantro, parsley  and watercress and pulse. Herbs should
retain some texture. Heat oil  in skillet over medium heat. When hot,
add pureed mixture and cook  until slightly thick, about 15 minutes.
Add up to 1 teaspoon salt to  taste. If sauce seems bitter, add sugar.
To serve, reheat tamales  over steaming water 2 minutes. Place 1 or 2
tamales on plate and pour  small amount of Tomatillo-Herb Sauce over
tamales or make bed of  sauce and place tamales on it. Pass extra sauce
at table. Makes 2  cups. Yields 8 tamales.  Each tamale, with 2
tablespoons sauce: 329 calories; 532 mg sodium;  29 mg cholesterol; 14
grams fat; 49 grams carbohydrates; 7 grams  protein;     0.42    gram
fiber  Recipe Source: Los Angeles Times - 04-28-1999 This recipe was
adapted  from one developed at the hotel La Casa de Maty, Tapalpa,
Jalisco  Recipe from Billy Cross, founder of the Napa Valley's Great
Chefs of  France Cooking School  Formatted for Mastercook by Lynn
Thomas - Lynn_Thomas@prodigy.net  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 540
Calories From Fat: 307
Total Fat: 35g
Cholesterol: 98.2mg
Sodium: 722.2mg
Potassium: 600.5mg
Carbohydrates: 52.4g
Fiber: 5.7g
Sugar: 4.1g
Protein: 8.7g


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