INGREDIENTS

INSTRUCTIONS

TO MAKE THE TAMALES: In the bowl of an electric mixer fitted with the
paddle attachment, or by hand with a wooden spoon, beat the butter
until light and fluffy. Add the masa harina, baking powder, salt and
chipotle. Mix until well-blended. With the motor running, slowly add
the canola oil and the hot stock. Continue mixing until you hear a
slapping sound, approximately 2 minutes. The dough will be soft. Set
aside. You can do this all by hand with a wooden spatula,but it will
take some energy! TO MAKE THE FILLING: In a large saute pan over
medium heat, saute the bacon until translucent.  Add the peppers,
onion and garlic and saute slowly until tender, approximately 3
minutes. Add the stock, shrimp and adobo sauce. Cook, stirring, until
the shrimp are barely cooked through, approximately 1 minute.  Remove
from the heat, strain, set the solids aside, and return the liquid to
pan. Over high heat, reduce the liquid until syrupy and add to the
shrimp mixture. Add the cilantro and stir to combine. TO ASSEMBLE THE
DISH: Remove the husks from the water, drain, and pat dry. Spread out
the corn husks on a dry work surface. Pinch off an egg-size piece of
the masa mixture. Pat it into the corn husk, flattening the dough to
approximately 4 inches square and 1/4-inch thick, leaving a border of
husk at least 1/2-inch wide around the perimeter of the dough. Spread
a tablespoon of the filling lengthwise in the center of the dough.
Fold the husk together until the edges overlap and the masa and its
filling are completely enclosed by the husk. Gently flatten the top
and bottom of the husk and fold the ends up to enclose. Repeat with
the other 7 husks. Place folded side down in a steamer over boiling
water and steam, covered, for 45 minutes. TO SERVE: Open the husks to
reveal the tamales and place on a warm plate. Spoon the Four-Pepper
Cream over the tamales and garnish with cilantro sprigs and diced
peppers. Serve immediately. Yield: 4 servings FOUR-PEPPER CREAM: In a
medium saute pan, heat the olive oil and saute the shallots and
serranos until soft but not brown. Add the wine and stock and bring  to
a boil. Continue to boil until the mixture is reduced by half. Add  the
cream and continue to boil until the mixture is reduced to a  light
sauce consistency. Stir in the diced bell peppers and season to  taste
with salt, pepper and drops of lemon juice. Serve warm.  (Four-Pepper
Cream can be made up to a day ahead, stored in the  refrigerator, and
reheated gently in a water bath.)  Copyright, 1996,  TV FOOD NETWORK,
G.P., All Rights Reserved Recipe By     : COOKING  RIGHT SHOW #CR9709
Posted to MC-Recipe Digest V1 #315 Date: Tue, 26  Nov 1996 05:00:54
-0500 (EST) From: Bill Spalding  <billspa@icanect.net> Suggested Wine:
Gewurztraminer or Joahnnisberg  Riesling NOTES : *soaked in warm water
for 30-40 minutes to soften.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 947
Calories From Fat: 472
Total Fat: 53.5g
Cholesterol: 108.1mg
Sodium: 2020.6mg
Potassium: 524.7mg
Carbohydrates: 95.5g
Fiber: 5.4g
Sugar: 3.5g
Protein: 15.6g