*  Exported from  MasterCook  *
 
                             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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