| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot04 |
12 |
servings |
INGREDIENTS
| 1 |
|
Recipe Masa Dough; see * Note |
| 4 |
|
Poblano chiles; roasted, peeled, |
|
|
; and seeded |
| 1/3 |
c |
Tomatillo Salsa (Green Salsa); see * Note |
| 8 |
oz |
Dried corn husks -; (1 pkg) |
INSTRUCTIONS
* Note: See the "Masa Dough" and "Tomatillo Salsa (Green Salsa)" recipes
which are included in this collection.
Soak the corn husks in hot water at least 2 hours or over night. Combine
the roasted poblanos and tomatillo salsa in a blender of food processor.
Puree until smooth. Add the pureed chile mixture to the Masa Dough and mix
well to combine. Reserve at room temperature. Follow method of filling and
steaming as in Turkey Tamales (the recipe for which is included in this
collection. This recipe yields 12 to 16 tamales.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6160 broadcast 12-23 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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