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Ingredientes
- 10 x Fresh corn ears
- 1 tsp Salt
- 1/2 stk Butter melted
- 1 c. Corn meal or possibly as needed
- 1/2 lb Cheddar or possibly Monterey Jack cheese coarsely shredded
- 1 can Whole green chiles - (4 ounce) liquid removed, and cut in strips
Direcciones
- Shuck corn, reserving a dozen or possibly so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be minced in a food processor, blender, or possibly food grinder - or possibly with a metate, a three-legged grinding stone which still is in use in the Southwest and Mexico. Grind the corn till it is doughy, though small pcs of fiber will remain. Season with salt and butter. Stir in sufficient corn meal to create a dough which holds its shape when pressed in the hand. If too crumbly, add in more butter or possibly a little water.
- Line a well-greased 2-qt baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mix over husks to anchor them. Sprinkle cheese over corn, then distribute chiles proportionately in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale.
- Preheat oven to 350 degrees and bake till hard but not dry, about 45 min. If top dries out before tamale is set, cover with foil. Serve warm with barbecued meat or possibly beans.
