*  Exported from  MasterCook  *
 
                      Layered Tamale with Green Salsa
 
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Mexican                          Condiments
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Servings
    2                    Ears fresh yellow unshucked -- corn
    2      cups          Masa harina or finely ground -- yellow cornmeal
    1 3/4  cups          Warm water
      1/2  cup           Vegetable shortening
      1/4  cup           (1/2 stick) butter -- softened
      1/2  teaspoon      Salt
      1/2  teaspoon      Baking powder
    1      cup           Monterey Jack Cheese -- shredded
    4      ounces        Chopped mild green chilies -- drained
      1/4  cup           Fresh parsley
      1/4  cup           Fresh cilantro
      1/4  cup           Green onion -- chopped
    1                    Medium-sized sweet red -- pepper, chopped
      1/2  teaspoon      Chili powder
      1/4  teaspoon      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 hea
 t
 to low & simmer 10 minutes. Drain in colander. Cool
  Generously oil a 1-1/2 quart souffle dish.  Arrange husks, pointed end up in a
 n
 over lapping spoke design to completely line the bottom and sides of dish. Husk
 s
 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 cor
 n
 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 proces
 sor
 with chopping blade, use the rest of the batter, the red pepper, chili powder a
 nd
 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 w
 ith
 1-1/2″ water and insert a wire rack. Place dish on rack. Over high heat bring t
 o
 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:
 
 
  ===============   Reply   30 of Note    1 ==============
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM TAMALES 4 SHIRL
  To:     RBFV65A    JAMES KESSLER         Date:    08/15 From:   RBFV65A    JAM
 ES
 KESSLER         Time:    10:17 PM
  MM: Mexican Flank Steak with Mock Tamales
 
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