| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Starch, Hispanic |
8 |
Servings |
INGREDIENTS
| 20 |
|
Dried corn husks |
| 1 1/2 |
c |
Corn kernels |
| 1 |
md |
Onion |
| 1 |
c |
Defatted chicken broth |
| 1 1/2 |
tb |
Margarine |
| 1 1/4 |
c |
Yellow cornmeal |
| 2 |
md |
Boiled sweet potatoes; cubed and drained |
|
|
Freshly ground black pepper |
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>
A Message from our Provider:
“Lust and selfishness do not equal love”