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Ингредиенты
- 3 x Fresh corn, with husks
- 1 c. Black beans, cooked
- 1/2 can (4 1/2 ounce) minced mild green chiles
- 1 tsp Grnd cumin
- 1 c. Instant corn masa****
- 1/4 tsp Baking pwdr
- 1/2 tsp Salt, (1 pound 5 ounce.)
- 1/3 c. Vegetable shortening
- 1/3 c. Water, up to 1/2 c.
- 3 ounce Monterey jack cheese, cut in 8 strips
- 2 c. Lettuce, shredded
- 1/4 c. Prepared tomato salsa
Инструкции
- Separate husks from corn; remove and throw away silk from husks. Tear 4 small husks lengthswise into 1/2-inch-wide strips and tie together with knots to create 4 strips for tying tamales; set aside. Reserve all other husks.
- With knife, cut corn kernels off cobs. (
- Makes about 2 c. corn kernels.)
- In medium-size bowl, combine corn kernels, beans, chiles, and cumin; set aside.
- On waxed paper, combine masa, baking pwdr, and salt. In medium-size bowl, with electric mixer on medium speed, beat shortening till light and fluffy. Add in masa mix, 1/4 c. at a time, and water as needed till dough resembles soft cornmeal mush. Divide and shape dough into 4 equal balls.
- Line four 8-oz souffle dishes or possibly custard c. with some of the remaining corn husks, letting husks extend over rim by 3 inches. Firmly pat three-fourth of 1 ball of dough into bottom and around sides of 1 husk-lined dish. Place 1 strip of cheese in bottom of dish; fill with corn mix. Tear 1 cheese strip into pcs and sprinkle over corn mix.
- Spread remaining 1/4 of dough ball over top, squeezing side and top around edge to enclose filling and seal. Fold corn husks over top to cover tamale and tie around dish with knotted strips of corn husk. Repeat with remaining 3 husk-lined dishes, dough, cheese and corn mix to make 3 more tamales.
- In 8-qt saucepot, place a wire rack or possibly steaming basket and add in 1 1/2 inches of water. Line rack or possibly steaming basket with remaining corn husks.
- Arrange dishes on rack. Cover and heat water to boiling over high heat; rduce heat to medium-low and steam tamales till dough pulls away easily from husk-55 to 60 min. Check water level and add in more water, if necessary. If using an automatic steamer, follow manufacturer's directions.
- Remove tamales from saucepot and cold slightly before handling. To serve, divide shredded lettuce among 4 serving plates. Cut off tied husk strips.
- Carefully remove tamales from dishes and place on top of lettuce. Peel husks down from top and sides of tamales and spoon 1 Tbsp. of salsa on top of each tamale.
- NOTES :****Instant corn masa is available by mail from the CMC Co., P.O.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 228 | 43% |
| Total Fat 25.74g | 32% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 5.71g | |
| Cholesterol 19mg | 6% |
| Sodium 534mg | 22% |
| Potassium 928mg | 27% |
| Total Carbs 57.68g | 15% |
| Dietary Fiber 11.1g | 37% |
| Sugars 2.16g | 1% |
| Protein 19.44g | 31% |
