| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Bread | 24 | Servings |
INGREDIENTS
| 3/4 | c | Chili Colorado |
| 10 | oz | Frozen whole kernel corn; thawed |
| 1 | cn | Hominy; drained |
| 3/4 | c | Vegetable shortening |
| 2 | ts | Salt |
| 2 | ts | Baking powder |
| 2 1/2 | c | White cornmeal |
INSTRUCTIONS
Date: Thu, 28 Mar 1996 16:57:13 -0500 From: Walt Gray <waltgray@mnsinc.com> Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.) CHILE-HEADS DIGEST V2 #280 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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