INGREDIENTS

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 -  jpmd44a@prodigy.com  03-25-1997  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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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