| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce09 | 6 | Servings | |
INGREDIENTS
| 24 | Fresh corn husks or dried | |
| husks | ||
| 1 | c | Diced cooked chicken |
| 3/4 | c | Roasted corn kernels |
| 1/2 | c | Diced onion |
| 1 | c | Chicken stock |
| 1/3 | c | Lard |
| 3/4 | c | Cornmeal |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Southwest Spice, see * Note | ||
| Roasted Poblano Sauce, see * | ||
| Note | ||
| 2 | T | Finely-diced red bell |
| pepper for garnish | ||
| 2 | T | Finely-chopped green onion |
| for garnish |
INSTRUCTIONS
Note: See the Southwest Spice - {Emerils Southwest Seasoning} and
Roasted Poblano Sauce recipes which are included in this collection.
Preheat oven to 350 degrees. If using dried corn husks, soak in hot
water until softened, about 30 minutes. Lightly oil 12 medium
ramekins, about 2-inches deep. Line each ramekin with 2 corn husks,
leaving ends sticking out. In a large bowl beat together chicken,
corn, onion, chicken stock, lard and cornmeal to make a loose smooth
dough; season to taste with salt, pepper and Southwest Spice. Spoon
dough into ramekins, filling each one to top of dish, and fold leaves
over to enclose tops. Place ramekins in a large roasting pan, transfer
to oven rack, and carefully pour in enough boiling water to reach
halfway up sides of ramekins. Bake tamales, adding a little more water
to pan if necessary, 1 hour or until they are cooked through. To
serve, ladle Roasted Poblano Sauce onto plates. Remove ramekins from
pan and then lift tamales out and onto plate. Drizzle with a little
remaining sauce and garnish with red pepper and green onion. This
recipe yields 6 first-course servings. Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058
broadcast 03-25-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - [email protected] 03-25-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 7.6mg
Sodium: 243.8mg
Potassium: 155.6mg
Carbohydrates: 15.1g
Fiber: 1.5g
Sugar: 1.6g
Protein: 3.3g