Corn and black bean tamales

4 Servings

Ingredients

Quantity Ingredient
3 Fresh corn; with husks
1 cup Black beans; cooked
½ can (4 1/2 oz) chopped mild green chiles
1 teaspoon Ground cumin
1 cup Instant corn masa****
¼ teaspoon Baking powder
½ teaspoon Salt; (1 lb. 5 oz.)
⅓ cup Vegetable shortening
⅓ cup Water; up to 1/2 cup
3 ounces Monterey jack cheese; cut in 8 strips
2 cups Lettuce; shredded
¼ cup Prepared tomato salsa

Directions

Separate husks from corn; remove and discard silk from husks. Tear 4 small husks lengthswise into ½-inch-wide strips and tie together with knots to form 4 strips for tying tamales; set aside. Reserve all remaining husks.

With knife, cut corn kernels off cobs. (Makes about 2 cups corn kernels.) In medium-size bowl, combine corn kernels, beans, chiles, and cumin; set aside.

On waxed paper, combine masa, baking powder, and salt. In medium-size bowl, with electric mixer on medium speed, beat shortening until light and fluffy. Add masa mixture, ¼ cup at a time, and water as needed until dough resembles soft cornmeal mush. Divide and shape dough into 4 equal balls.

Line four 8-ounce souffle dishes or custard cups with some of the remaining corn husks, letting husks extend over rim by 3 inches. Firmly pat three-fourth of 1 ball of dough into bottom and around sides of 1 husk-lined dish. Place 1 strip of cheese in bottom of dish; fill with corn mixture. Tear 1 cheese strip into pieces and sprinkle over corn mixture.

Spread remaining ¼ of dough ball over top, squeezing side and top around edge to enclose filling and seal. Fold corn husks over top to cover tamale and tie around dish with knotted strips of corn husk. Repeat with remaining 3 husk-lined dishes, dough, cheese and corn mixture to make 3 more tamales.

In 8-quart saucepot, place a wire rack or steaming basket and add 1½ inches of water. Line rack or steaming basket with remaining corn husks.

Arrange dishes on rack. Cover and heat water to boiling over high heat; rduce heat to medium-low and steam tamales until dough pulls away easily from husk--55 to 60 minutes. Check water level and add more water, if necessary. If using an automatic steamer, follow manufacturer's directions.

Remove tamales from saucepot and cool slightly before handling. To serve, divide shredded lettuce among 4 serving plates. Cut off tied husk strips.

Carefully remove tamales from dishes and place on top of lettuce. Peel husks down from top and sides of tamales and spoon 1 tablespoon of salsa on top of each tamale.

NOTES : ****Instant corn masa is available by mail from the CMC Co., P.O.

Drawer 322, Avalon NY 09202; (800) CMC-2780 Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998

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