Title: Green Chili Sauce W. Fresh Corn Tamales
Categories: None
Yield: 4 Servings

		Green chili sauce:
2		Cloves garlic; peeled
3		Shallots; peeled
1		Serrano chili
1		Jalapeno chili
8		Tomatillos; husked & cleaned
3	c	Chicken stock; plus more if needed
4		Roasted poblano chilies; peeled & seeded
2	c	Diced mango or papaya
1	sm	Bunch cilantro with roots; washed & trimmed
		Salt; to taste
		Fresh lime juice; to taste
		Fresh corn tamales:
4	lg	Dried corn husks
6	lg	Ears sweet corn; shucked & cleaned
1/4	c	Lard (or olive oil)
1	sm	Onion; cut in 1/4" dice
1		Serrano chili; chopped
3	tb	Cornmeal
		Salt; to taste

For sauce: Place garlic, shallots, serrano, jalapeno, tomatillos, and chicken stock in a medium stockpot over high heat. Bring to a boil. Lower heat and simmer for 20 minutes or until liquid has reduced by one cup. Stir in poblanos and mango, then pour into a blender. Add cilantro. Puree until smooth. If sauce is too thick, add additional chicken stock. If sauce is too thin, return to a boil and cook until reduced to proper consistency. Season with salt and lime juice and keep warm until ready to serve.

For tamales: Place corn husks in a warm water to cover for at least 1 hour or until ready to use.

Using a large grater, grate corn kernels from each cob into a large bowl. Using the back side of a knife, scrape pulp from cobs into kernels. Heat lard in a large saucepan over medium heat. When hot, add onion and serrano and saute for 3 minutes or until onion is soft. Stir in corn mixture and continue to saute for 12 to 15 minutes or until liquid has evaporated. When mixture is thick, beat in cornmeal. Stir to combine, then remove from heat. Season with salt and set aside to cool.

Remove corn husks from water. Pat dry. Spread the soft corn husks open on a flat surface. Spoon the cool corn mixture into a small mound in the middle of each husk. Fold two sides of the husk over the corn, making a large cylinder shape. Fold the top of each husk toward the overlapping crease to form a pocket. Crimp the opposite end of each tamale to close. Lay each tamale down in a steamer rack over boiling water and steam for 20 minutes or until firm. Serve hot.

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING

NOTES : Formatted by Holly Butman Menu WINE TASTING PARTY Onion Cheese Puffs Shrimp Crostini Deviled Oysters with Sour Mango Slaw & Tabasco Butter Sauce Green Chili Sauce w. Fresh Corn Tamales Sauvignon Blancs (a selection of wines in general) Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Dean Fearing

previous

next