Text 37368, 93 rader
Skriven 2013-05-30 06:09:48 av Dave Drum (1:261/38)
Ärende: Chile 2951
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Layered Tamale w/Green Salsa
 Categories: Vegetables, Salsa, Breads, Chilies
      Yield: 12 Servings

      2    Ears fresh yellow unshucked
           - corn
      2 c  Masa harina or fine ground
           - yellow cornmeal
  1 3/4 c  Warm water
    1/2 c  Shortening
    1/4 c  Butter; softened
    1/2 ts Salt
    1/2 ts Baking powder
      1 c  Monterey Jack; shredded
      4 oz Can chopped green chilies;
           - drained
    1/4 c  Fresh parsley
    1/4 c  Fresh cilantro
    1/4 c  Green onion; chopped
      1 md Red bell pepper; chopped
    1/2 ts Chilli spice mix
    1/4 ts Ground cumin
      5    Drops hot pepper sauce

MMMMM------------------------GREEN SALSA-----------------------------
      1 lg Bell pepper; chopped fine
      2    Tomatillos; chopped fine
    1/2 c  Fine chopped green onion
      4 oz Can chopped green chilies
    1/4 c  Chopped cilantro
    1/2 ts Grated black pepper
      1 c  Light olive oil
    1/3 c  White wine vinegar
    1/4 c  Water
           Ds hot sauce
           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, chilli spice mix 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: green pepper,
  tomatillos, green onion, chilies, cilantro and black
  pepper. Stir in olive oil, vinegar, water and sauce.

  Mix until well blended

  From: Country Living - July 92

  Shared By: Pat Stockett

  Uncle Dirty Dave's Archives

MMMMM

... Sentimentality is the emotional promiscuity of those who have no sentiment.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)