Shanna's
Green Corn Tamales
2 dozen ears white corn (save husks)
1 pound lard
2 pounds longhorn cheese, grated
1 pint cottage cheese
16 ounces canned whole green chile, cut into strips
1 tablespoon salt (or to suit)
Milk, if necessary
Cut the stem ends off the corn and carefully remove the husks the husks will be
used later. Cut the kernels from the ears into a large container.
Grind the kernels very fine.
Rinse and drain the corn husks, preferably the inner ones. Cut the green
chiles into strips.
In a separate bowl, beat the lard until creamy. Combine well the masa (ground
corn), lard, cottage cheese and about half the grated cheese along with the
salt. If too thick for spreading, add a little milk.
Hold a corn husk in one hand. Place a tablespoon of the masa mixture in the
middle. Sprinkle on grated cheese and some strips of green chili. Fold the left
side of the husk over the masa. Fold the right side over both, then bring the
top down over all. Place the packet in a steam roaster on a rack with the open
end of the tamale pointing up so the filling doesn't fall out. Repeat until all
packets are standing upright in the steamer. (They can wrapped well and frozen
at this point).
When all the tamales are made, add hot water to the steamer, but do not let it
touch the tamales. Cover and place over medium to low heat and steam for 45
minutes, making sure the pan doesn't run dry.
Remove one tamale for testing. If the masa is runny, steam the tamales longer.
May be made ahead and reheated by steaming.
First
Class Stamp
Jan. 7, 2001
34 cents for 1st oz.