INGREDIENTS

INSTRUCTIONS

This recipe is one of four stemming from interview and collaboration
between= Holly McCord of Prevention magazine and chef, Bobbie Flay of
the Mesa Grill, NYC.  Rinse husks; soak 2 hrs. in warm water. * Puree
corn, onion and broth  in a food processor. Transfer to a bowl; cut in
margarine. Using your  fingers, mix in cornmeal and pepper (to taste)
until margarine is  blended. Mash in sweet potatoes. Drain 16 husks;
pat dry. (Tear  remaining husks into 1-in.-wide strips for tying ends.)
Lay 2 husks  flat, tapered ends facing out and broad bases overlapping
by about 3  in. Place 1/2 C. of cornmeal mixture in center. Bring long
sides up,  overlapping slightly; pat to close. Tie ends with cornhusk
strips.  Trim ends. Steam single layers of tamales, covered tightly, on
rack  over boiling water for 45 min. To serve, slit tops; push ends
toward  middle to expose filling. Top with 1 tbsp. orange-honey butter,
as  follows:  Boil 1 c. orange juice; reduce to 1/3 c. Remove from
heat; cool. Whip  in 2 Tbsp. honey, 1 tbsp. light margarine (softened)
and black pepper  to taste. COOKS Tip:  Refer to recipe called  Tamales
Nortenos, in  book by Garry Howard for detailed instructions on how to
work with  the corn husks, etc. ~-[Pat H. McRecipe Oc 96] Recipe By    
: Bobby  Flay and Holly McCord, Nov 1996  Posted to MC-Recipe Digest V1
#255  Date: Wed, 23 Oct 1996 12:46:30 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 0mg
Sodium: 108mg
Potassium: 149.3mg
Carbohydrates: 21.8g
Fiber: 2.4g
Sugar: 1.7g
Protein: 2.5g