Recipes from Mexico :: Mexican Soups and Stews
From the kitchen of Judy Wilson, Arizona
Yields 24 servings.
12 ears fresh white or yellow corn
1 lb. Monterey jack cheese, grated
1 lb. pure lard
1/2 pound butter
1/2 c. (scant) sugar
1/4 c. light cream, or more
2 green chiles, parched and peeled
1 lb. Cheddar or Longhorn cheese
Salt
Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain.
Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor.
Cream lard and butter to a smooth and fluffy consistency with an electric mixer at med. speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry.
Cut the roasted green chiles into long strips. Spread about 2 Tbsp. of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 in. of husk to extend below the corn mixture and a few in. of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle and distribute with a few pin. of the grated Cheddar cheese.
Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point.
Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 c. water into the bottom of the pan, about 1/2 in. deep.
Steam at 15 lbs. pressure for 25 mins., or in a conventional steamer for 45 mins. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days.
Makes 24 tamales.
Freezing Hint: Pkg. tamales in plastic bags, 12 per pkg. or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year
