Kat's Swiss Chard Tamales Tomato Herb Sauce
TAMALES
3 x heads red or white Swiss chard
1 tbl butter
Salt to taste
1 lb fresh corn masa
1 tbl baking powder
1/4 cup butter melted
Water
1/4 cup creme fraiche
(or 1/4 cup heavy whipping cream and 1 tbspn sour cream)
1 cup warm water
TOMATILLO-HERB SAUCE
3/4 lb tomatillos
1 x serrano chile
1 x onion roughly chopped
1 x garlic clove chopped
20 sprg cilantro
20 sprg flat-leaf parsley
20 sprg watercress or equal amounts of cilantro
and parsley
1 tbl oil
1 tsp salt
1/8 tsp sugar (optional)
Salt
Method :
Tamales: Remove 10 to 12 largest leaves from chard. Separate stems from small
leaves and cut stems in thin sticks. Blanch all of chard - large and small
leaves and stems - in large pot of salted boiling water until soft, 3 to 5
minutes. Carefully drain chard and rinse gently under cold water to stop
cooking. Drain again. Chop stems and smaller leaves. (If leaves begin to tear
before stems are tender, remove from water, then cook stems separately in 1
tablespoon butter until tender.) Place chard on paper towels, gently spreading
open leaves and patting leaves and stems dry with paper towels.
Combine masa, baking powder, 1/2 teaspoon salt, melted butter and creme fraiche
in medium bowl. Add up to 1 cup water if needed to make masa wet and soft,
consistency of semi-thick cake frosting. Spread about 2 tablespoons masa mixture
on 8 large chard leaves with spatula. Add chopped leaves and stems on top of
masa. Fold leaves over filling like little envelopes. Patch holes with any
leftover chard or double-wrap if needed to cover masa. Don't worry if some masa
is exposed; it will become firm as it cooks.
Steam tamales over boiling water 20 minutes. Test for doneness by removing 1
tamale and tasting. Filling should be slightly soft to touch and there should be
no baking powder taste. If not done, steam 5 to 10 minutes more. Do not
overcook. Serve on warm plate with warm Tomatillo-Herb Sauce.
Tomatillo-Herb Sauce: Boil tomatillos, chile, onion and garlic in water to cover
until tomatillos are soft, about 5 minutes. Drain, reserving cooking liquid.
Puree in blender, adding some of reserved cooking liquid if necessary to blend
smooth. Add cilantro, parsley and watercress and pulse. Herbs should retain some
texture.
Heat oil in skillet over medium heat. When hot, add pureed mixture and cook
until slightly thick, about 15 minutes. Add up to 1 teaspoon salt to taste. If
sauce seems bitter, add sugar.
To serve, reheat tamales over steaming water 2 minutes. Place 1 or 2 tamales on
plate and pour small amount of Tomatillo-Herb Sauce over tamales or make bed of
sauce and place tamales on it. Pass extra sauce at table. (Makes 2 cups)
This recipe yields 8 tamales.