*  Exported from  MasterCook  *
 
                             Green Corn Tamales
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Doz.          ears white field corn
    2      Tbsp.         salt -- (2 to 3)
    1      Lb.           lard
    3      Lb.           green chilies
    1 1/2  Cans          evaporated milk -- (13 oz.) (1 1/2 to
                         2)
      1/2  C.            sugar
    1      Lb.           Longhorn cheese -- grated
 
 Husk the corn. Save the inner leaves for wrapping the
 tamales. Cut the corn from the ears and put the kernels
 through a corn grinder. If the corn isn't ground fine enough,
 grind again, adding milk with the corn (amount needed depends
 on quality of the corn). If corn is ground commercially, milk
 may be added afterward. Melt lard and heat until it smokes.
 Set aside to cool. Mix the cooled lard, the sugar and salt
 into the ground corn. Sample to determine if more sugar or
 salt is needed. The mixture should resemble a smooth batter.
 To assemble tamales, place 1 1/2 to 2 tablespoons toward
 the stem end of the husk. Add cheese and chilie strips. Fold
 sides of husks over to cover the filling, then fold in half.
 Stack folded side down to keep tamale closed until ready to
 cook. Makes about 6 dozen tamales. To cook, line bottom of
 large kettle with corn cobs and add water to cobs. Spread
 discarded husks over the cobs, then stand tamales on top of
 husks, open end up. Steam about 45 minutes. Open one for
 sampling and give more time if necessary.
 
 
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