Club Food

Chile Rajas

6 poblano chiles, roasted and peeled
1 onion, halved and cut in strips
2 to 3 tablespoons vegetable oil
8 ounces cream cheese, cut into 4 to 5 pieces
1/2 teaspoon garlic powder
Pinch of ground cumin
Salt, to taste
6 to 8 ounces Oaxaca or mozzarella, grated

Stem and seed the chiles and cut into narrow strips.
Sauté the onion in vegetable oil until soft and
translucent, about 5 to 8 minutes.
Do not brown.
Add the chiles and
cook 1 minute, then add the cream cheese and spices.
When the cream
cheese is completely melted, add the grated Oaxaca or mozzarella
cheese in 6 to 8 handsful.
Allow the cheese to melt without
stirring and take care to keep the temperature low.

Serve in individual ramekins with a hot flour tortilla draped
over the top of each bowl.
To eat, the raja mixture is simply
spooned into the tortilla, which is rolled or folded to keep the
mixture from spilling out.
Remember the trick of tipping one end up
so you don’t lose any of the delicious filling.

The chile and onion mixture may be prepared up to 2 days in
advance and either refrigerated or frozen until ready to use.
Be
sure to reheat it before adding the two cheeses.

Cinnamon Squash Rings

2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon
1 large acorn squash, cut crosswise
into 1/2-inch slices and seeded
1/3 cup butter, melted

Preheat oven to 400 degrees F.

Mix brown sugar, milk and egg.
Mix bread crumbs, cornmeal and
cinnamon.
Dip squash slices into egg mixture, then coat with bread
crumb mixture; repeat once more.

Place squash slices in an ungreased 13 x 9-inch baking pan.
Drizzle with butter.
Bake uncovered until squash is tender, about
35 minutes.

Deep-Fried Squash Blossoms

Use the blossoms from winter squash, not zucchini.

20 to 30 fresh squash blossoms
3 eggs
1/3 cup milk
1 teaspoon pure ground chile
Salt, to taste
1 1/2 cups corn meal
Vegetable oil

Wash blossoms gently, then pat dry.
Beat together the eggs milk
and seasonings.
Dip each blossom in the mixture, roll it in the
corn meal, lay on a cookie sheet, and refrigerate for 15 minutes
before frying.

Heat oil in a heavy skillet and dry the blossoms a few at a time
until crisp and golden brown, about 3 minutes.
Tongs will help to
turn them over.
Drain on paper towels and serve immediately.

Fried Green Tomatoes

Blue cornmeal adds interest to this old pioneer standby.

3/4 cup blue cornmeal
1/2 teaspoon salt
1 1/4 pounds green tomatoes
2 tablespoons butter or bacon drippings
4 green chiles, roasted, peeled and chopped

Combine blue cornmeal and salt.
Slice tomatoes, then dip in the
cornmeal mixture.

Melt butter in a heavy skillet over medium heat.
Add tomato
slices and brown on one side.
Flip tomatoes over to brown second
side.
Spread green chiles over the tops of the tomatoes while the
second side is browning.

Green Chile Hominy

2 (13 ounce) cans white hominy
3 tablespoons onion, grated
1 1/2 cups sour cream
Salt, to taste
1 1/2 cups jack cheese, shredded
4 roasted green chiles, skins and
seeds removed, chopped, or
2 small can green chiles, chopped

Mix all ingredients together in a large casserole.
Bake at 350
degrees F for 30 minutes.

Serves 12.

Spicy Fried Potatoes

1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and
chopped or pinch of chili powder
1 to 2 teaspoons paprika

Put as many potatoes in a wide saucepan as will fit tightly in a
single layer.
Cover with cold water, add salt and bring to a boil.
Cover with and cook for 20 to 25 minutes until done but not
breaking up.

Drain and peel or not as you wish, then cut into slices.

Heat the oil in a skillet.
Bruise the whole garlic cloves by
pressing on them with the flat of a knife and add to the pan along
with the chopped, dried chile pepper, if using.
When the garlic
browns, discard the garlic and chile pepper.

Add potato slices over medium-high heat.
When they start to
color around the edges, sprinkle with the paprika and chili powder,
if using, and turn in the pan for a couple of minutes more.

Calabacitas

3 small zucchini or other summer
squash, unpeeled, diced large
2 large tomatoes, chopped
2 fresh yellow hot peppers, chopped
1 medium onion, diced
1 clove garlic, chopped (optional)
1 can whole kernel corn, drained
1/2 to 1/3 pound Monterey jack cheese,
cut into chunks
1 teaspoon freshly squeezed lime juice (optional)
1 tablespoon finely minced fresh cilantro (optional)
Salt and freshly-ground black pepper

Put squash, tomatoes, peppers, onion and garlic into a saucepan,
adding no water or oil.
Heat slowly until all ingredients are hot
and onion is translucent.
Add corn and cheese.
Put lid on pan and
continue to heat until cheese is melted.
At this point, you can add
lime juice, cilantro, salt and freshly ground pepper to taste, if
desired.
Serve hot.

Stuffed Zucchini

12 small tender zucchini
1/4 pound Monterey jack cheese
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons flour
Vegetable oil (for frying)

Parboil zucchini in boiling salted water for 5 minutes.
Cut
zucchini in halves lengthwise.
Scoop out centers; place strips of
cheese in halves and fill with the zucchini pulp, then fasten the
two halves together with wooden picks.

Beat egg whites very stiff; still beating, add yolks, slowly,
one at a time, then salt, pepper and flour.
Heat 1/2 inch of oil in
a pan.
Dip zucchini in egg batter, and fry until well-browned on
both sides.

Taco Potatoes

6 medium potatoes, with or without peels, cooked
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1 small onion, diced
1/4 cup butter
Sour cream (for garnish)
Parsley (as garnish)

Cut cooked potatoes into bite-size pieces and place in large
baking dish.

Combine all other ingredients except sour cream and parsley and
pour over potatoes.
Heat in oven until heated and butter is melted.
Serve with sour cream and parsley as garnish.

Serves 6.

Taco Stuffed Bell Peppers

6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cups tortilla chips, crushed

Cut green bell peppers in half lengthwise and remove seeds.
Cut
tamales into 1/4 inch slices.
Combine tamales, chili, 1/2 cup
cheese, onion and catsup.
Fill the pepper halves.
Place in an
electric skillet and pour 1/4 inch hot water into the skillet.
Cover and simmer for 25 minutes.

Sprinkle remaining cheese over the peppers.
Top with tortilla
chips.
Simmer, uncovered, 2 minutes, until cheese melts.

Makes 6 servings

Tater Tots Mexicana

4 cups frozen Tater TotsÂ
1 (16 ounce) can stewed tomatoes
1/4 teaspoon Mexican oregano, crumbled
1 cup sour cream
2 tablespoons milk
1 tablespoon chopped canned green chiles
1/2 teaspoon salt
1/2 cup grated Cheddar cheese

Preheat oven to 375 degrees F.

Put frozen Tater Tots into a 1 1/2-quart shallow
baking dish.
Mix with tomatoes and oregano.

In a small bowl, stir sour cream, milk, chiles and salt
together.
Spoon over top.
Sprinkle with cheese.
Bake 25
minutes.

Torta de Platanos

2 large platanos (plantains)
4 tablespoons butter
3 eggs, beaten
1 cup mild grated Cheddar cheese

Preheat oven to 350 degrees F.

Peel platanos and cut into small pieces.
Melt butter in a heavy
skillet and brown platanos.
Transfer to a buttered baking dish.
Pour over beaten eggs, then cover with grated cheese.
Bake for 30
minutes.

Yuca Fries (Yucca Frita)

1 1/2 pounds fresh yucca (cassava), peeled
1 teaspoon salt
1 teaspoon lemon juice
Vegetable oil (for frying)
Lime or lemon wedges (for garnish)

Cut cassava into 2-inch long rounds, then rinse.
Or you can
substitute frozen yucca.
Put the yucca and enough cold water to
cover, plus 2 inches, into a large saucepan.
Add salt and lemon
juice.
Cover and bring to a rolling boil over medium-high heat,
then lower the heat and boil until tender, about 25 minutes.
Don’t
let it boil longer than this or it will become mushy.

Drain through a colander and allow the yucca to cool enough to
be handled.
Gently peel off any pinkish fibrous layers that may
cling to the tuber.
Cut the yucca into 3/4-inch wide wedges and
remove the fibrous core with a paring knife, then discard.
If the
yucca is wet, dry thoroughly with paper towels.

Heat 2 inches vegetable oil in a large, deep skillet or deep fat
fryer to 375 degrees F on a deep fat thermometer.
Fry the yucca
wedges, one third at a time, turning once, until light golden
— about 5 minutes.

Transfer the fried yucca to a tray lined with paper towels to
drain; sprinkle with salt or salt and ground dried red chile or
paprika.
Toss.
Serve immediately with lime or lemon wedges, or with
the accompaniment of your choice.

Serves 4 as a side dish.

French-Fried Cactus

Cut cleaned, uncooked nopales into French fry style strips
3/8-inch wide.
Dip into a mixture of milk and eggs then roll
through flour, cornmeal or a combination of both.
Fry in a skillet
or deep fryer.
Serve immediately.

Papas con Chile Colorado (Red Chile Potatoes)

2 cups potatoes, peeled and thinly sliced
2 tablespoons shortening
2 tablespoons flour
1 tablespoon red chile powder
1 clove garlic, minced
1/2 teaspoon salt
3 1/2 cups water

Brown potatoes in shortening in a medium-size skillet over
medium heat.
Remove potatoes from skillet.
Add flour and brown
slightly.

Mix chile, garlic and salt with flour and add potatoes and
water.
Simmer for 10 to 15 minutes over low heat.

Santa Fe Corn Souffle

2 cups fresh corn on the cob
5 tablespoons butter
1/4 cup finely chopped onion
3 large eggs, separated
1/4 cup roasted, peeled, and chopped fresh green chiles
1/2 teaspoon salt

Preheat oven to 375 degrees F degrees.

Using 2 tablespoons of the butter, grease a 1 1/2-quart
soufflé dish.
Sprinkle dish lightly with flour to
prevent soufflé from sticking.
Set aside.

In a medium skillet, sauté onion in remaining
butter until soft.
In a food processor, combine egg yolks, onion
and corn.
Process until corn is fine.
Transfer to a large bowl.
Stir in chiles and salt.
Beat egg whites until stiff.
With a rubber
spatula, fold gently, fold gently but thoroughly into corn mixture.
Scrape into prepared soufflé dish.
Bake 10 minutes,
then reduce heat to 350 degrees F and bake 30 minutes longer ,
until lightly browned and when a knife inserted into the center
comes out clean.

Yields 8 servings.

Chayote with Onions (Chayote con Cebollas)

2 chayote squash (1 1/2 to 2 pounds total)
2 medium white onions
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
Pinch of pepper

Pare and seed chayotes; cut lengthwise into 1/2-inch thick
slices.

Cut onions lengthwise into halves.
Cut halves lengthwise into
1/4-inch thick slices; separate into slivers.

Heat butter and oil in skillet over medium heat until foam
subsides.
Add onions and oregano; sauté over
medium-low heat until onions are golden, 8 to 10 minutes.

Add chayote to skillet; sauté over medium heat, 3
minutes.

Cover skillet; reduce heat to low.
Cook until chayote is
crisp-tender, 8 to 10 minutes.

Season with salt and pepper.

Make 4 to 6 servings.

Loaded Southwestern Baked Potatoes

4 (10 to 12 ounce) baking potatoes
1 1/4 cups Pace picante sauce
3 boneless, skinless chicken breasts, cut into thin strips
1 small onion, chopped
2 cloves garlic, chopped fine
2 tablespoons vegetable oil
1/2 cup red and green bell pepper, cut into thin strips
1/2 cup sour cream
1/2 cup guacamole
1/4 cup black olives, sliced
1/2 cup shredded Cheddar cheese
Blue corn chips

Bake potatoes at 375 degrees F for 2 hours.

In large skillet cook chicken, onions, and garlic in oil about 5
minutes.
Add 1 cup picante sauce cook another 8 minutes, stirring
often.
Add peppers and remaining, picante sauce, cook until
heated.

Cut top of potato down center and across middle, push together
to form well.
Spoon 1/4 of chicken mixture on potato.
Garnish with
sour cream, guacamole, cheese and olives.
Serve with blue corn
chips.

Jalapeno Corn

4 (16 ounce) cans whole kernel corn, drained
2 or 3 jalapeno peppers, chopped
1/4 cup (1/2 stick) butter or margarine
8 ounces cream cheese
1 tablespoon granulated sugar
Salt and pepper to taste

Combine corn, jalapeno peppers, butter, cream cheese, sugar,
salt and pepper in a large saucepan.
Bring to a boil, stirring
constantly.
Reduce the heat.
Simmer for 30 minutes.

Makes 8 to 10 servings.

Papas con Rajas (Potatoes with Peppers)

Use this as a filling for tacos or quesadillas or as a
substitute for hash browns.

3 Idaho baking potatoes
4 large poblano peppers
2 medium onions, sliced into rings
1/4 cup crumbled Mexican queso fresco
2 or 3 cloves garlic, minced
Salt
Pepper
2 to 3 tablespoons vegetable oil

Boil potatoes whole in salted water until done.

Put poblanos on a cookie sheet and broil until black.
Turn and
blacken on all sides.
Remove poblanos and put into a plastic bag
and seal so that no steam escapes.
Set aside.

Meanwhile, heat oil in large skillet over medium heat.
Add
onions and cook until wilted and slightly browned.

Peel cooked potatoes and cut into 1/2-inch cubes.

Increase temperature under skillet to high.
Add potatoes.
You
may need to add more oil as the potatoes tend to absorb it.
Let
potatoes brown before stirring.
The potatoes will fall apart, but
that is fine.

Add a lot of salt and some pepper to taste.

Under running water, peel skins off poblanos and remove stems
and seeds.
Coarsely chop the poblanos.

When potatoes have colored nicely, add poblanos, garlic and
queso fresco.
Cook for another 5 minutes.

Rajas con Queso (Peppers with Cheese)

Serves 6

1/4 cup (1/2 stick) butter
2 teaspoons chopped garlic
4 red bell peppers, cut into 1/4-inch strips
4 poblano chiles, seeded, cut into 1/4-inch strips
12 green onions, cut into matchstick-size strips
1 1/2 cups grated Monterey jack cheese
1/4 cup coarsely chopped cilantro

Melt butter in large skillet over medium heat.
Add garlic;
sauté 1 minute.

Add bell peppers and poblanos; sauté until tender,
about 12 minutes.

Add green onions; sauté until tender, about 4
minutes.

Add cheese and simmer until cheese melts.
Stir in cilantro.

Season with salt and pepper.

Bolitas (Sweet Christmas Tamales)

2 pounds hojas (corn husks)
2 pounds masa
1/2 cup solid vegetable shortening
1 cup granulated sugar
1/4 cup warm water, as needed
2 tablespoons cinnamon
1 cup dry raisins
4 teaspoons aniseed

Soak corn husks in hot water for 20 or 30 minutes until pliable.
Stand in a pan to let them drain.
Mix masa with shortening, then
add sugar, kneading and adding a little warm water at a time to
make a smooth dough.
Then add cinnamon, raisins and aniseed,
blending into dough.
Lay softened husks on a large table.
Put 4
tablespoons of mixture on bottom half of each husk.
Fold as for
regular tamales.
Stand assembled tamales in a small roaster pan
half filled with water.
Cover with lid, bring water to a boil, and
cook over medium heat for one hour.
Masa will separate from husks
when cooked.

Hot Chorizo Tamales

Posted by bettyboop50 6/27/01 8:12:51
am

Source: by Linda Dixon

10 tablespoons vegetable shortening, at room temperature
1 1/2 cups Masa HarinaÂ
1 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon cayenne powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 teaspoons salt
1 cup chicken stock
14 corn husks, soaked in water for 30 minutes
Chorizo Filling, recipe follows
Salsa, recipe follows
Fresh cilantro sprigs
Essence, recipe follows

In a standing mixer, whisk the shortening until light and
fluffy.

In a mixing bowl, combine all the dry ingredients together.
Gradually stir in the stock and form a soft dough.
With the mixer
on medium, slowly add the dough mixture into the shortening, the
mixture will be sticky.
Drain the corn husks and pat dry.

Tear 12 strips 1/6 inch wide from 2 of the husks for the
tamales.
Place 2 husks together with the large ends overlapping by
2 inches.
Repeat for the remaining husks.

Divide the tamale dough evenly between the husks and spread in
the center, leaving1 inch at each end uncovered.
Place the chorizo
mixture on top of the dough and roll the corn husks so that the
filling is completely enclosed.
Twist and tie each end with the
1/6-inch strips already torn off.
Steam the tamales in a vegetable
basket set in a saucepan and covered with a tight-fitting lid.
Steam for 30 to 35 minutes.

The tamales are done when the dough comes away from the sides.
Place tamales on an over-sized platter, open 2 of the tamales
leaving part of the husk on.
Spoon the Salsa over the top.
Garnish
with fresh cilantro and Essence.

Chorizo Filling
1 tablespoon olive oil
1/2 cup chopped onions
2 tablespoons minced shallots
1 teaspoon minced garlic
6 ounces uncooked chorizo

In a sauté pan, heat the olive oil.
When the pan is
smoking hot, sauté the onions, shallots, and garlic.
Sauté for 1 minute.
Add the chorizo and continue
cooking for 5 minutes.
Drain the oil and reserve the chorizo
mixture.

Salsa
1/2 cup cooked black beans
1 roasted red pepper, seeded and small dice
1/2 teaspoon minced jalapeño pepper
2 teaspoons chopped fresh cilantro
1 lemon, juiced
Salt and pepper

In a mixing bowl, combine all the ingredients together and
season with salt and pepper.

Emeril’s “Essence” Creole Seasoning
aka Bayou Blast
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Tamales de Chocolate

Posted by Tiffany 5:39:37pm 11/1/03

Source: recipe by Rick Bayless

Makes 24 tamales

1 (8 ounce) package dried cornhusks
About 9 ounces Mexican chocolate (1 1/2 cups pulverized)
10 ounces (1 1/3 cups) unsalted butter, rich-tasting pork lard or
vegetable
shortening (or use a combination), slightly
softened but not at all runny
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 pounds (about 4 cups) fresh coarse-ground corn masa for
tamales
or 3 1/2 cups dried Masa Harina for tamales
mixed with 2 1/4 cups hot water
About 1 cup milk or water
2/3 cup raisins or coarsely chopped semisweet chocolate
(optional)
For serving, optional: Assorted fresh berries, custard sauce, mint
sprigs

Preparing the cornhusks.
Cover the husks with very hot water,
weight with a plate to keep them submerged, and let stand for a
couple of hours until the husks are pliable.

For forming the tamales, separate out 24 of the largest and most
pliable husks—ones that are at least 6 inches
across on the wider end and 6 or 7 inches long.
If you
can’t find enough good ones, overlap some of
the large ones to give wide, sturdy surfaces to spread the batter
on.
Pat the chosen husks dry with a towel.

Preparing the batter.
Roughly chop the Mexican chocolate, then
pulverize it in a food processor.
You should have 1 1/2 cups.
With
an electric mixer on medium-high speed, beat the butter, lard
and/or shortening with the Mexican chocolate, sugar, salt and
baking powder until light and fluffy in texture, about 3 minutes.
Continue beating as you add the masa (fresh or reconstituted) in
three additions.
Reduce the speed to medium-low, then add the milk
or water.
Continue beating for another minute or so, until a
1/2-teaspoon dollop of the batter floats in a cup of cold water (if
it floats you can be sure the tamales will be tender and
light).

Beat in a little additional milk or water if needed to give the
mixture the consistency of soft (not runny) cake batter; it should
hold its shape in a spoon.

For the lightest textured tamales, refrigerate the batter for an
hour or so, then re-beat, adding enough additional milk or water to
bring the mixture to the soft consistency it had before.

Setting up the steamer.
Steaming 24 husk-wrapped tamales can be
done in batches in a collapsible vegetable steamer set into a
large, deep saucepan.
To steam them all at once, you need something
like the kettle-size tamal steamers used in Mexico or Asian stack
steamers, or you can improvise by setting a wire rack on 4 coffee
or custard cups in a large kettle.
It is best to line the rack or
upper part of the steamer with leftover cornhusks to protect the
tamales from direct contact with the steam and to add more flavor.
Make sure to leave tiny spaces between the husks so condensing
steam can drain off.

Forming the tamales.
Cut twenty-four 8 or 10-inch pieces of
string or thin strips of cornhusks.
One at a time, form the
tamales: Lay out one of your chosen cornhusks with the tapering end
toward you.
Spread about 1/4 cup of the batter into a 4-inch
square, leaving at least a 1 1/2-inch border on the side toward you
and a 3/4-inch border along the other sides (with large husks, the
borders will be much bigger).
Sprinkle a few raisins or chocolate
pieces (if using) down the center of the batter.
Pick up the two
long sides of the cornhusk and bring them together (this will cause
the batter to surround the raisins).
If the uncovered borders of
the two long sides you’re holding are narrow,
tuck one side under the other; if wide, then roll both sides in the
same direction around the tamal.
(If the husk is small, you may
feel more comfortable wrapping the tamal in a second husk.)
Finally, fold up the empty 1 1/2-inch section of the husk (to form
a tightly closed “bottom,” leaving the top open), and secure it in
place by loosely tying one of the strings or strips of husk around
the tamal.

As they’re made, stand the tamales on their
folded bottoms in the prepared steamer.
Don’t
tie the tamales too tightly or pack them too closely in the
steamer.
They need room to expand.

Steaming and serving the tamales.
When all the tamales are in
the steamer, cover them with a layer of leftover cornhusks; if your
husk-wrapped tamales don’t take up the entire
steamer, fill in the open spaces with loosely wadded aluminum foil
(to keep the tamales from falling down).
Set the lid in place and
steam over a constant medium heat for about 1 1/4 hours.
Watch
carefully that all the water doesn’t boil away
and, to keep the steam steady, pour boiling water into the pot when
more is necessary.

Tamales are done when the husk peels away from the masa easily.
Let tamales stand in the steamer off the heat for a few minutes to
firm up.
For the best textured tamales, let them cool completely,
then re-steam about 15 minutes to heat through.

Serve tamales opened up on a plate with a sprinkling of fresh
berries, a spoonful or two of custard sauce and garnished with mint
sprigs.

Working Ahead: Both filling and batter can be made several days
ahead, as can the finished tamales; refrigerate, well cover.
Re-steam (or even microwave) tamales before serving.
For even more
flexibility, batter, filling or finished tamales can be frozen.
Defrost finished tamales in the refrigerator overnight before
re-steaming.

Pinon-Cheddar Tamales

Filling
1 cup fresh or frozen corn kernels
5 garlic cloves, minced
3 to 4 fresh Serranos, minced
1 cup pine nuts, toasted
1 pound mild Cheddar cheese, grated
1/2 teaspoon salt

Prepare dried corn husks.
In a bowl, mix filling ingredients
together.

Masa
6 cups Masa HarinaÂ
1 tablespoon salt
1 3/4 cups vegetable oil
1/4 cup garlic-flavored oil or vegetable oil
plus 1 teaspoon garlic powder
4 1/2 cups chicken stock, or more

Measure the Masa Harina and salt into a large bowl.
Add oil or oils, the garlic powder if you are using it, and the
stock.
Mix with your hands until smooth.
When well blended, the
masa should have the consistency of moist cookie dough.
Add more
stock if needed for consistency.
Keep the dough loosely covered
while working.

Hold a corn husk flat on one hand, smooth side up.
Spread dough
over the husk.
With a rubber spatula, spread a thin layer of masa
across the husk, but not to the edges.
top with filling spread more
thickly through the dough’s center, stopping short of the dough’s
edges.
Make sure that the dough’s edges meet to enclose all the
filling.
Secure the tamale by folding the wrapper over or tying it.
Steam tamales.

Pork Tamales in Banana Leaves (Tamales con Puerco)

1 pound boneless pork shoulder, cut into 1/2-inch cubes
3 cups water
1 small white onion, halved
2 cloves garlic
1 pound fresh tomatillos, husks removed
Boiling water
3 fresh poblano chiles, roasted, peeled, seeded and de-veined
10 small Romaine lettuce leaves
3 sprigs fresh cilantro
3 tablespoons chopped white onions
7 1/2 tablespoons lard or vegetable shortening (at room
temperature)
2 cups Masa HarinaÂ
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 or 5 banana leaves
Tomato wedges

NOTE: Aluminum foil may be substituted for banana leaves.

Place pork, the 3 cups water, onion halves and 1 clove of the
garlic in medium saucepan.
Heat over medium heat to boiling; reduce
heat to low.
Simmer, partially covered, until pork is fork-tender,
20 to 30 minutes.
Drain pork, reserving 1 1/2 cups broth.

Place tomatillos and boiling water to cover in medium saucepan.
Simmer over medium heat until fork tender, 8 to 10 minutes; drain.
Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped
onion and remaining clove garlic in blender container; process
until smooth.

Heat 2 tablespoons lard or vegetable shortening in 4-quart
saucepan over medium heat until hot; add tomatillo mixture.
Cook
and stir until slightly thickened, 3 to 4 minutes.
Stir in pork;
simmer, stirring occasionally, until pork is very tender, 20 to 30
minutes.

Mix Masa HarinaÂ, salt and baking powder in medium
bowl.
Beat remaining 5 1/2 tablespoons lard in large mixer bowl
until light and fluffy, 5 to 10 minutes.
Beat in masa mixture, 1/4
cup at a time; beat until thoroughly blended.
Heat reserved pork
broth jut until warm; gradually beat into masa mixture to form
soft, moist dough.

Rinse banana leaves well; using scissors, cut out an discard
center rib.
Cut leaf halves crosswise into 24 (8-inch) squares.
Set
stove burner at medium heat.
Pass each leaf square quickly across
burner a few times until pliable; do not overheat or it will become
brittle.
Cut remaining 8 small lettuce leaves crosswise into
halves.
Spread about 2 tablespoons dough into a 3-inch square on
center of 1 banana leaf piece.
Top with about 2 tablespoons pork
mixture; cover with 1/2 lettuce leaf.
Fold sides, then ends of
banana leaf over filling to enclose.
Repeat to make 16 tamales.

Line large steamer basket with remaining 8 banana leaf squares.
Stack tamales sin basket, folded sides down; cover with kitchen
towel.
Place steamer basket over 3 to 4 inches boiling water; cover
with lid.
Adjust heat to maintain gentle boil; steam tamales until
dough is cooked through, about 1 hour.

Transfer to serving bowl lined with large lettuce leaves;
garnish with tomato wedges.
Serve hot.

Sweet Pineapple Tamales (Tamales de Dulce)

40 to 50 dried corn husks
Hot water
3/4 cup firmly packed crushed piloncillo or brown sugar
1/4 cup lard or vegetable shortening (at room temperature)
1/4 cup butter or margarine (at room temperature)
1/2 teaspoon vanilla extract
2 cups Masa HarinaÂ
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
3/4 to 1 cup warm water
1/3 cup flaked coconut
1/3 cup raisins
2 cups diced fresh pineapple
Boiling water
2 cups crema or sour cream

Place corn husks in large pot; add very hot water to cover.
Top
husks with plate and heavy jar to keep submerged.
Let stand at
least 3 hours or overnight.

Drain corn husks; rinse and rub each husk under running water to
remove any silk and debris.
Drain well; pat dry.
Wrap in towel to
keep pliable.

Combine piloncillo, lard and butter in large mixer bowl; beat
until light and fluffy, 5 to 10 minutes.
Beat in vanilla extract.
Mix Masa HarinaÂ, 1/4 cup at a time; beat until
thoroughly blended.
Gradually beat in warm water, using just as
much as is needed to form dough that just holds together.
Stir in
coconut and raisins.

For each tamale, spread rounded tablespoon dough in center of 1
corn husk to form 3-inch square; top with 4 to 6 pineapple pieces.
Make 30 tamales in all.
Fold tamales.

Line large steamer basket with remaining corn husks.
Stack
tamales in basket, seam sides down.
Cover tamales with kitchen
towel.
Place steamer basket over 3 to 4 inches boiling water; cover
with lid.
Adjust heat to maintain gentle boil.
Steam tamales about
40 minutes.

Remove 1 tamale from center of basket and carefully unwrap; if
dough pulls easily away from husk, it is done.
If necessary, steam
5 or 10 minutes longer and test again.

Serve tamales hot.

Arizona Baked Corn

1 tablespoon lard
1 onion, minced
1 tablespoon finely chopped celery
2 tablespoons butter
2 tablespoons chili powder
2 cups tomato purée
3 cups raw, tender corn, cut from cobs
Salt
Freshly-ground black pepper
1/4 cup grated Monterey jack cheese

Preheat oven to 350 degrees F.

Heat lard and sauté onion without browning; then
stir in celery and cook for 5 minutes more.

Add butter and stir in chili powder, then tomato
purée and corn.
Season to taste with salt and pepper.
Pour into a casserole, top with cheese, and bake, covered, for 45
minutes.

Remove the cover and continue baking for 15 minutes more.

Makes 4 servings.