Green Corn Tamales

November 13, 2006

Green Corn Tamales

Submitted by Lorraine Glazar

For the masa:

½ cup canola oil tub margarine
1 teaspoon salt
1 teaspoon baking powder
2 ½ cups Masa Harina (corn flour)
1+ cups low sodium vegetable or chicken broth, warmed
2 tablespoons red chili powder
Kernels cut from 1-2 ears of fresh corn
Corn shucks (about 60)

For the filling:

10 one ounce servings string cheese (part-skim Mozzarella)
20 strips roasted green chiles
Put the corn shucks to soak in very warm water in a deep bowl or clean sink. Soak for at least three hours.

Prepare the masa:
Add margarine, salt and baking power to food processor bowl. Beat until well-blended, stopping to scrape sides of bowl.

Add the Masa Harina and fresh corn kernels and blend well. Add the broth and chili powder and process, stopping occasionally to scrape sides of bowl. Process until ball forms, about one minute.

Refrigerate 2-3 hours or overnight. Cold masa is best for spreading on shucks.

Prepare the filling:

Tear each piece of string cheese in half lengthwise, so that you have 20 pieces. Set these out along with the chile strips.

To assemble:

Prepare a large area and set out fillings, masa and shucks. The shucks need to be rinsed well and have all corn silk removed. Pat them dry to remove any drops of excess moisture, while allowing them to remain moist overall.

Place one shuck in the palm of your hand. Using the back of a tablespoon, take about 2 tablespoons of masa and spread it evenly on the bottom 4 inches of shuck (the larger end). Masa should be thinly spread. Place one strip of chile and one strip of cheese in each tamale and wrap carefully, using extra shucks. Steam in tightly covered Dutch oven for sixty minutes and serve immediately, or freese for future use.

Makes 20 tamales.

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