Layered Tamale With Green Salsa

A preacher who prays little may see some results of his labors, but if he does it will be because someone, somewhere is praying for him. The “fruit” is the pray-er’s – not the preacher’s. How surprised some of us preachers will be one day, when the Lord shall “reward every man according to his works.” “Lord! Those were my converts! It was I who conducted that mission at which so many were brought into the fold.” Ah, yes – I did the preaching, the pleading, the persuading; but was it “I” who did the praying?

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Condiments, Mexican, Salsa, Vegetables	2	Servings

INGREDIENTS

12		Servings
2		Ears fresh yellow unshucked
		corn
2	c	Masa harina or finely ground
		yellow cornmeal
1 3/4	c	Warm water
1/2	c	Vegetable shortening
1/4	c	1/2 stick butter softened
1/2	t	Salt
1/2	t	Baking powder
1	c	Monterey Jack Cheese
		shredded
4	oz	Chopped mild green chilies
		drained
1/4	c	Fresh parsley
1/4	c	Fresh cilantro
1/4	c	Green onion, chopped
1		Medium-sized sweet red
		pepper chopped
1/2	t	Chili powder
1/4	t	Ground cumin
4		To 5 drops hot pepper sauce

INSTRUCTIONS

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  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”