| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Tamale |
12 |
Tamales |
INGREDIENTS
| 8 |
|
Ears of corn, Kernels |
|
|
removed from cob |
| 2 |
oz |
Butter |
|
|
Truffle oil, as desired |
|
|
Salt, to taste |
|
|
Maple syrup, to taste |
| 12 |
|
Dried corn husks, tied at |
|
|
either end to resemble a |
|
|
boot |
INSTRUCTIONS
Preheat the oven to 350 degrees F. In a food processor puree the corn
kernels on high for 30 seconds. Transfer to a buttered casserole dish
and place in preheated oven for 15 to 20 minutes - checking and
shirring every five minutes or so to keep from developing too much
brown color. The objective here is to cook out as much of the water
from the puree as we can. This will make it thicker and will also
intensify its flavor. Remove from oven and transfer to a bowl. Season
with salt, maple syrup and as much of the truffle oil as you like.
Spoon mixture evenly into the twelve corn husk boots. (Courtesy of Red
Sage) Busted and Entered for you by: Bill Webster Posted to MC-Recipe
Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997
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