home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
bean_grn
/
tamales0.7
< prev
next >
Wrap
Internet Message Format
|
1995-09-28
|
2KB
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: Green Corn Tamale Recipe
Date: 26 May 1995 04:54:49 -0600
Organization: Salata
Message-ID: <73a_9505250900@salata.com>
I know of only one recipe which fits your description. It comes from
Los Angeles' famous El Cholo Restaurant. It goes like this:
El Cholo's Green Corn Tamales No. 2842 Yields 12 Tamales
12 Ears Fresh Yellow Corn, 1/4 Cup Sugar
Husked & Cut to Make 2 Tbls Sugar
8 Cups Yellow Corn, Fresh, 1/4 Cup Half & Half
Whole Kernel 6 oz Cheddar, Cut Into
3 Cups Yellow Cornmeal 1/2"x1/2"x3" Strips
1/4 Cup Shortening, Solid, 14 oz Canned Mild Anaheim
Vegetable Chiles, Cut Into
1/4 Cup Sweet Butter, at room 1 1/2"x3" Strips
Temperature
Remove the husks from the corn. Reserve the husks.
Cut the kernels from the cobs to make the amount of whole kernel corn
specified in the ingredients (use any excess for other projects).
Combine the corn kernels and half the cornmeal in a food processor.
Process into a chunky puree.
Use an electric mixer to beat the shortening and butter together in a large
bowl until creamy. Mix in the sugar, half & half and salt.
Add the corn puree and the remaining cornmeal.
Mix until well blended. Overlap 2 corn husks (for each tamale) on the work
surface.
Spread 1/4 cup of corn filling down the center of the husks, forming a 2"x4"
rectangle of corn puree.
Place 1 cheese strip and 2 chile strips in the center of the filling.
Spread another 1/4 cup of corn filling over the chile and cheese,
covering the filling completely.
Fold the two long sides of the husks over the filling.
Fold in the ends. Tie with string.
Repeat with the remaining husks, puree, cheese and chiles, forming the
tamales. Stand the tamales on a steamer rack.
Place the rack in a deep pot over boiling water.Cover.
Steam until the tamales are firm to the touch (about 50 minutes).
Serve hot with your choice of sauce(s).