INGREDIENTS

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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