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                            GREEN CORN TAMALES

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Ears of fresh white or
                        Yellow corn
   1       lb           Monterrey Jack cheese,
                        Grated
   1       lb           Pure lard
     1/2   lb           Butter
     1/2   c            (scant) sugar
     1/4   c            Light cream, or more
   2                    Green chiles, parched and
                        Peeled
   1       lb           Cheddar or Longhorn cheese
                        Salt

     1.  Chop stalk end of each ear of corn flush with
  the base of the ear. Shuck, being careful to keep corn
  husks intact for later use. Wash husks, and drain.
  
     2.  Cut corn off cobs.  Grind corn with the Jack
  cheese in a meat grinder, blender or food processor.
  
     3.  Cream lard and butter to a smooth and fluffy
  consistency with an electric mixer at medium speed.
  Add the ground corn and cheese mixture, sugar, cream
  and salt to taste.  Continue to mix with the electric
  mixer until mixture looks like whipped cream. Add more
  cream if mixture is dry.
  
     4.  Cut the roasted green chiles into long strips.
  Spread about 2 tablespoons of the corn mixture on each
  corn husk.  Spread mixture out into a rectangle and
  allow at least 2 inches of husk to extend below the
  corn mixture and a few inches of margin on both sides
  of the husk. Place about 2 strips of green chile down
  the center of the corn mixture, then sprinkle with a
  few pinches of the grated Cheddar cheese.
  
     5.  Hold the two sides of the tamale together to
  make the corn mixture fold up around the filling.
  Then tuck one edge of the husk over the top of the
  tamale and roll, tying the ends with strips of corn
  husks. If preferred, the bottom end of the husk can be
  folded up before rolling. If you plan to freeze the
  tamales, freeze them at this point.
  
     6.  Place the tamales upright on a rack in a
  pressure cooker or large steaming kettle.  Before the
  rack is completely filled with tamales, pour 1 to 2
  cups water into the bottom of the pan, about 1/2 inch
  deep.
  
     7.  Steam at 15 lbs pressure for 25 minutes, or in
  a conventional steamer for 45 minutes.  Serve warm
  with Green Chile Sauce, plain, or with beef, pork or
  chicken added.  These may be kept in the refrigerator
  for 3 to 4 days.
  
  Makes 24 tamales.
  
  Freezing Hint:  Package tamales in plastic bags, 12
  per package
                  or other suitable quantity.  If
  packaging large
                  quantities, keep track of the contents
  on a
                  card. Maximum Recommended Freezer
  Storage: 1 year
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel,
  Harmony Books,
         New York.  1980.  ISBN 0-517-539861 Posted by:
  Karin Brewer, Cooking Echo, 1/93
 


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