Layered Tamale with Green Salsa

Title:
Layered Tamale with Green Salsa

Yield:
2 Servings

Categories:
Mexican,
Condiments,
Vegetables,
Salsa




Ingredients:





    12    Servings


     2    Ears fresh yellow unshucked


          -corn


     2 c  Masa harina or finely ground


          -yellow cornmeal


 1 3/4 c  Warm water


   1/2 c  Vegetable shortening


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


   1/2 ts Salt


   1/2 ts Baking powder


     1 c  Monterey Jack Cheese,


          -shredded


     4 oz Chopped mild green chilies,


          -drained


   1/4 c  Fresh parsley


   1/4 c  Fresh cilantro


   1/4 c  Green onion, chopped


     1    Medium-sized sweet red


          -pepper, chopped


   1/2 ts Chili powder


   1/4 ts Ground cumin


     4    To 5 drops hot pepper sauce






 Green Salsa Fresh Cilantro sprigs


 


 Shuck corn, saving husks; set aside.  Remove & discard silks. Place husks


 in a large saucepan, cover with water and bring to a boil over high heat.


 Reduce heat to low & simmer 10 minutes. Drain in colander. Cool


 


 Generously oil a 1-1/2 quart souffle dish.  Arrange husks, pointed end up


 in an over lapping spoke design to completely line the bottom and sides of


 dish. Husks should extend about 2" past the rim. Cover with plastic wrap


 and set aside.


 


 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 to make a


 batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3


 of the batter to the bowl with the corn & stir to combine. Spoon corn mix


 into prepared dish. Smooth to level.


 


 Place half of remaining batter into food processor bowl fitted with a


 chopping blade; add the chilies, parsley, cilantro and green onion. Mix


 until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor


 bowl.  In the processor with chopping blade, use the rest of the batter,


 the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix


 on top. (3rd layer)


 


 Fold in husks.  To keep husks down, weight top of tamale with a 4" square


 of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart


 saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over


 high heat bring to boil; reduce to low, cover tightly and steam for 1 hour.


 Remove from pot. (It will expand during cooking and shrink on cooling.) Let


 cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get


 it right side up. Peel back husks. Cut in wedges.


 


 Green Salsa:


 


 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 4


 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black


 pepper


 


 Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a


 dash of hot sauce


 


 Mix until well blended


 


 From: Country Living  July 92 Shared By: Pat Stockett


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini