Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Servings -shredded
2 Ears fresh yellow unshucked 4 oz Chopped mild green chilies,
-corn -drained
2 c Masa harina or finely ground 1/4 c Fresh parsley
-yellow cornmeal 1/4 c Fresh cilantro
1 3/4 c Warm water 1/4 c Green onion, chopped
1/2 c Vegetable shortening 1 Medium-sized sweet red
1/4 c (1/2 stick) butter, softened -pepper, chopped
1/2 ts Salt 1/2 ts Chili powder
1/2 ts Baking powder 1/4 ts Ground cumin
1 c Monterey Jack Cheese, 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

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