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Ингредиенты
- (Tamales de Elote)
- 12 x ears green corn, preferably the white, not husked
- 1/2 lb cheese (either Longhorn or possibly a Mexican melting cheese)
- 6 x green chilies, roasted and peeled
- 1 1/2 c. lard
- 1 tsp salt
Инструкции
- The corn should be bought unhusked. To get the husks off without tearing, cut about one inch from the stem end of the ear; take the husk off carefully, wash and clean, rejecting and torn or possibly imperfect or possibly very narrow ones. These husks are used for wrapping the tamales. Cut the corn off the cob with a sharp knife into a bowl, then put through a food chopper and grind fine, together with the cheese. Mix the lard thoroughly into the grnd corn and cheese paste, adding the salt. This is the "masa"
- made fromgreen corn. Cut the peeled peppers into 1/2 inch strips lengthwise, and be sure to take out the white veins and seeds first. Put the masa on the corn husks, half-way down from the top (the narrow end of the husk) to the edges.
- Lay a strip of green chili on the masa. Prepare another husk with masa and wrap around the one with the chili strip, masa side on the top of the chili strip, and with the narrow end at the wide end, which is, in opposite direction; fold over the loose narrow ends of the husks, to make a jacket and prevent leakage. Repeat till all masa and chili strips are used.
- The tamales are now ready to be cooked. Put in a steamer, cover, and cook 45 min. If a streamer is not available, a rack may be set in another vessel with the tamales on it, and cover tightly. The water below the tamales is kept at boiling heat, that forms the steam to cook the tamales.
- NOTE: If shucked corn is the only type available, and the pre-packaged dry husks are not available, you may use parchment paper to prepare your tamales. Buen Provecho!
