Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Ears fresh yellow unshucked corn

  3. 2 c Masa harina or finely ground yellow cornmeal

  4. 1 3/4 c Warm water

  5. 1/2 c Vegetable shortening

  6. 1/4 c (1/2 stick) butter, softened

  7. 1/2 ts Salt

  8. 1/2 ts Baking powder

  9. 1 c Monterey Jack Cheese,

  10. -shredded

  11. 4 oz Chopped mild green chilies,

  12. -drained

  13. 1/4 c Fresh parsley

  14. 1/4 c Fresh cilantro

  15. 1/4 c Green onion, chopped

  16. 1 Medium-sized sweet red

  17. -pepper, chopped

  18. 1/2 ts Chili powder

  19. 1/4 ts Ground cumin

  20. 4 To 5 drops hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Green Salsa Fresh Cilantro sprigsShuck corn, saving husks; set aside. Remove and discard silks. Place husksin a large saucepan, cover with water and bring to a boil over high heat.

  2. Reduce heat to low and simmer 10 minutes. Drain in colander. CoolGenerously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end upin an over lapping spoke design to completely line the bottom and sides ofdish. Husks should extend about 2" past the rim. Cover with plastic wrapand set aside.

  3. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl,beat together masa, water, shortening, butter, salt and baking powder tomake a batter. Beat batter on medium speed 5 minutes; fold in cheese.

  4. Remove 1/3 of the batter to the bowl with the corn and stir to combine. Spooncorn mix into prepared dish. Smooth to level.

  5. Place half of remaining batter into food processor bowl fitted with achopping blade; add the chilies, parsley, cilantro and green onion. Mixuntil smooth. Spoon mix on top of corn (2 nd layer). Rinse the processorbowl. In the processor with chopping blade, use the rest of the batter,the red pepper, chili powder and hot sauce. Process until smooth. Spoon mixon top. (3rd layer)

  6. Fold in husks. To keep husks down, weight top of tamale with a 4" squareof aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quartsaucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Overhigh heat bring to boil; reduce to low, cover tightly and steam for 1 hour.

  7. Remove from pot. (It will expand during cooking and shrink on cooling.) Letcool 1 hour. Remove foil. Invert plate over and unmold. Invert again to getit right side up. Peel back husks. Cut in wedges.

  8. Green Salsa:

  9. In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos,chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated blackpepperStir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water adash of hot sauceMix until well blended


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