| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Latimes3 | 8 | servings |
INGREDIENTS
| === TAMALES === | ||
| 3 | Heads Red or white Swiss chard | |
| 1 | tb | Butter |
| Salt | ||
| 1 | lb | Fresh corn masa |
| 1 | tb | Baking powder |
| 1/4 | c | Butter; melted |
| Water | ||
| 1/4 | c | Creme fraiche |
| (or 1/4 cup heavy whipping cream | ||
| And 1 tbspn sour cream) | ||
| 1 | c | Warm water |
| === TOMATILLO-HERB SAUCE === | ||
| 3/4 | lb | Tomatillos |
| 1 | Serrano chile | |
| 1 | Onion; roughly chopped | |
| 1 | Garlic clove; chopped | |
| 20 | Sprigs Cilantro | |
| 20 | Sprigs Flat-leaf parsley | |
| 20 | Sprigs Watercress or equal amounts of cilantro | |
| And parsley | ||
| 1 | tb | Oil |
| 1 | ts | Salt |
| 1/8 | ts | Sugar; optional |
| Salt |
INSTRUCTIONS
TAMALES: Remove 10 to 12 largest leaves from chard. Separate stems from small leaves and cut stems in thin sticks. Blanch all of chard -- large and small leaves and stems -- in large pot of salted boiling water until soft, 3 to 5 minutes. Carefully drain chard and rinse gently under cold water to stop cooking. Drain again. Chop stems and smaller leaves. (If leaves begin to tear before stems are tender, remove from water, then cook stems separately in 1 tablespoon butter until tender.) Place chard on paper towels, gently spreading open leaves and patting leaves and stems dry with paper towels. Combine masa, baking powder, 1/2 teaspoon salt, melted butter and creme fraiche in medium bowl. Add up to 1 cup water if needed to make masa wet and soft, consistency of semi-thick cake frosting. Spread about 2 tablespoons masa mixture on 8 large chard leaves with spatula. Add chopped leaves and stems on top of masa. Fold leaves over filling like little envelopes. Patch holes with any leftover chard or double-wrap if needed to cover masa. Don't worry if some masa is exposed; it will become firm as it cooks. Steam tamales over boiling water 20 minutes. Test for doneness by removing 1 tamale and tasting. Filling should be slightly soft to touch and there should be no baking powder taste. If not done, steam 5 to 10 minutes more. Do not overcook. Serve on warm plate with warm Tomatillo-Herb Sauce. TOMATILLO-HERB SAUCE: Boil tomatillos, chile, onion and garlic in water to cover until tomatillos are soft, about 5 minutes. Drain, reserving cooking liquid. Puree in blender, adding some of reserved cooking liquid if necessary to blend smooth. Add cilantro, parsley and watercress and pulse. Herbs should retain some texture. Heat oil in skillet over medium heat. When hot, add pureed mixture and cook until slightly thick, about 15 minutes. Add up to 1 teaspoon salt to taste. If sauce seems bitter, add sugar. To serve, reheat tamales over steaming water 2 minutes. Place 1 or 2 tamales on plate and pour small amount of Tomatillo-Herb Sauce over tamales or make bed of sauce and place tamales on it. Pass extra sauce at table. Makes 2 cups. Yields 8 tamales. Each tamale, with 2 tablespoons sauce: 329 calories; 532 mg sodium; 29 mg cholesterol; 14 grams fat; 49 grams carbohydrates; 7 grams protein; 0.42 gram fiber Recipe Source: Los Angeles Times - 04-28-1999 This recipe was adapted from one developed at the hotel La Casa de Maty, Tapalpa, Jalisco Recipe from Billy Cross, founder of the Napa Valley's Great Chefs of France Cooking School Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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