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Elote




Source of Recipe


Maggie Viken






Recipe Introduction


When we first moved to Tucson, Arizona I learned how to make these tamales. They are made with raw, fresh off the cob corn so they taste different than any other tamale you can get. Unless of course you are getting fresh corn tamales. These have become my family's favorite.






List of Ingredients



• masa for fresh corn tamales
  
• lard
  
• margarine, blue bonnet
  
• handful of sugar
  
• Monterrey Jack cheese
  
• Colby cheese
  
• fresh roasted green chili
  
• fresh corn husks
  






Instructions









Final Comments


Mix together the masa, lard, margarine and sugar. Cut cheeses into finger size pieces. Place a bit of masa mixture on a corn husk. Put some green chili and one of each of the cheeses. Add a bit more masa if needed to surround the cheeses. Close the corn husks like an envelope and place in a steamer, open side up. Steam for about and hour or until done. These can be frozen cooked or uncooked. If frozen uncooked, just thaw and steam for a very fresh taste.