*  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 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 overlapping 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.

 From:    RBFV65A JAMES KESSLER
 Subject: Z-MM TAMALES 4 SHIRL
 Date:    08/15
 Time:    10:17 PM

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