| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican |
24 |
Servings |
INGREDIENTS
| 12 |
|
Ears of fresh white or |
|
|
Yellow corn |
| 1 |
lb |
Monterrey Jack cheese, |
|
|
Grated |
| 1 |
lb |
Pure lard |
| 1/2 |
lb |
Butter |
| 1/2 |
c |
(scant) sugar |
| 1/4 |
c |
Light cream, or more |
| 2 |
|
Green chiles, parched and |
|
|
Peeled |
| 1 |
lb |
Cheddar or Longhorn cheese |
|
|
Salt |
|
4 |
days. |
|
|
or other suitable quantity. If packaging large |
|
|
quantities, keep track of the contents on a |
|
|
card. Maximum Recommended Freezer Storage: 1 year |
INSTRUCTIONS
1. Chop stalk end of each ear of corn flush with the base of the ear.
Shuck, being careful to keep corn husks intact for later use. Wash husks,
and drain.
2. Cut corn off cobs. Grind corn with the Jack cheese in a meat
grinder, blender or food processor.
3. Cream lard and butter to a smooth and fluffy consistency with an
electric mixer at medium speed. Add the ground corn and cheese mixture,
sugar, cream and salt to taste. Continue to mix with the electric mixer
until mixture looks like whipped cream. Add more cream if mixture is dry.
4. Cut the roasted green chiles into long strips. Spread about 2
tablespoons of the corn mixture on each corn husk. Spread mixture out into
a rectangle and allow at least 2 inches of husk to extend below the corn
mixture and a few inches of margin on both sides of the husk. Place about 2
strips of green chile down the center of the corn mixture, then sprinkle
with a few pinches of the grated Cheddar cheese.
5. Hold the two sides of the tamale together to make the corn mixture
fold up around the filling. Then tuck one edge of the husk over the top of
the tamale and roll, tying the ends with strips of corn husks. If
preferred, the bottom end of the husk can be folded up before rolling. If
you plan to freeze the tamales, freeze them at this point.
6. Place the tamales upright on a rack in a pressure cooker or large
steaming kettle. Before the rack is completely filled with tamales, pour 1
to 2 cups water into the bottom of the pan, about 1/2 inch deep.
7. Steam at 15 lbs pressure for 25 minutes, or in a conventional
steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with
beef, pork or chicken added. These may be kept in the refrigerator for 3 to
Makes 24 tamales.
Freezing Hint: Package tamales in plastic bags, 12 per package
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books,
New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
Echo, 1/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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