Ramekin chicken and corn tamales with roasted poblano sauce

6 servings

Ingredients

Quantity Ingredient
24 Fresh corn husks or dried husks
1 cup Diced cooked chicken
¾ cup Roasted corn kernels
½ cup Diced onion
1 cup Chicken stock
⅓ cup Lard
¾ cup Cornmeal
Salt; to taste
Freshly-ground black pepper; to taste
Southwest Spice; see * Note
Roasted Poblano Sauce; see * Note
2 tablespoons Finely-diced red bell pepper; for garnish
2 tablespoons Finely-chopped green onion; for garnish

Directions

* Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” and “Roasted Poblano Sauce” recipes which are included in this collection.

Preheat oven to 350 degrees. If using dried corn husks, soak in hot water until softened, about 30 minutes. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest Spice. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through. To serve, ladle Roasted Poblano Sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion. This recipe yields 6 first-course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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