| 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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