Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 dried corn husks
1 1/2 c corn kernels
1 md onion
1 c defatted chicken broth
1 1/2 TB margarine
1 1/4 c yellow cornmeal
2 md boiled sweet potatoes --
: cubed and drained
: freshly ground black pepper

This recipe is one of four stemming from interview and collaboration
between Holly McCord of Prevention magazine and chef, Bobbie Flay of
the Mesa Grill, NYC. * Rinse husks; soak 2 hrs. in warm water. *
Puree corn, onion and broth in a food processor. Transfer to a bowl;
cut in margarine. Using your fingers, mix in cornmeal and pepper (to
taste) until margarine is blended. Mash in sweet potatoes. * Drain 16
husks; pat dry. (Tear remaining husks into 1-in.-wide strips for
tying ends.) Lay 2 husks flat, tapered ends facing out and broad
bases overlapping by about 3 in. Place 1/2 C. of cornmeal mixture in
center. Bring long sides up, overlapping slightly; pat to close. Tie
ends with cornhusk strips. Trim ends. * Steam single layers of
tamales, covered tightly, on rack over boiling water for 45 min. To
serve, slit tops; push ends toward middle to expose filling. Top with
1 tbsp. orange-honey butter, as follows: Boil 1 c. orange juice;
reduce to 1/3 c. Remove from heat; cool. Whip in 2 Tbsp. honey, 1
tbsp. light margarine (softened) and black pepper to taste.

COOKS Tip: Refer to recipe called Tamales Nortenos, in book by Garry

Howard for detailed instructions on how to work with the corn husks,
etc. --[Pat H. McRecipe Oc 96]

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