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CHRISTMAS TAMALES




Source of Recipe


Az Reporter


Recipe Introduction


Source: Christmas in New Mexico Cook Book by Lynn Nusom


List of Ingredients




18 dried CORN HUSKS
1 cup MASA HARINA*
1/2 tsp. BAKING POWDER
1 cup SHOE PEG CORN, cooked and drained
1/3 cup VEGEATABLE OIL
1 cup MONTEREY JACK CHEESE, shredded
1/2 cup GREEN CHILE, chopped
1/4 cup PIMENTOS, chopped
1/2 tsp. SALT
1 tsp. CUMIN
1 Tbsp. CILANTRO, finely chopped


Recipe



Soak dried corn husks in warm water for an hour before using; drain and trim squate. Mix rest of ingredients together and blend well. The dough will be sticky. Divide dough equally and place into the center of each corn husk. Fold the two sides of the husk into the middle, then fold in the top and bottom.

Stand tamales, on end, on a rack in steamer, over approximately an inch of hot water. Cover and steam over medium heat for 1 hour., adding more water if necessary.

Yield: 18 tamales.

*Can be purchased in supermarkets in the Southwest, Mexican store or specialty gourmet shops in other parts of the country.