*  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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