El cholo's green corn tamales

Yield: 12 tamales

Measure Ingredient
12 \N Ears Fresh Yellow Corn, Husked & Cut to Make 1/2\"x1/2\"x3\" Strips
8 cups Yellow Corn, Fresh, Whole Kernel
3 cups Yellow Cornmeal
¼ cup Shortening, Solid, Vegetable
¼ cup Sweet Butter, at room Temperature
¼ cup Sugar
2 tablespoons Sugar
¼ cup Half & Half
6 ounces Cheddar, Cut Into
14 ounces Canned Mild Anaheim
\N \N Chiles, Cut Into 1 1/2\"x3\" Strips

Remove the husks from the corn. Reserve the husks. Cut the kernels from the cobs to make the amount of whole kernel corn specified in the ingredients (use any excess for other projects). Combine the corn kernels and half the cornmeal in a food processor. Process into a chunky puree. Use an electric mixer to beat the shortening and butter together in a large bowl until creamy. Mix in the sugar, half & half and salt. Add the corn puree and the remaining cornmeal. Mix until well blended. Overlap 2 corn husks (for each tamale) on the work surface. Spread ¼ cup of corn filling down the center of the husks, forming a 2"x4" rectangle of corn puree. Place 1 cheese strip and 2 chile strips in the center of the filling. Spread another ¼ cup of corn filling over the chile and cheese, covering the filling completely. Fold the two long sides of the husks over the filling.

Fold in the ends. Tie with string. Repeat with the remaining husks, puree, cheese and chiles, forming the tamales. Stand the tamales on a steamer rack. Place the rack in a deep pot over boiling water. Cover.

Steam until the tamales are firm to the touch (about 50 minutes).

Serve hot with your choice of sauce(s).

From: Joel Ehrlich

Submitted By JIM WELLER On 07-25-95

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