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Layered Tamale With Green Salsa

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      Title: LAYERED TAMALE WITH GREEN SALSA
 Categories: Mexican, Condiments, Vegetables, Salsa
      Yield: 2 Servings
 
     12    Servings
      2    Ears fresh yellow unshucked
           -corn
      2 c  Masa harina or finely ground
           -yellow cornmeal
  1 3/4 c  Warm water
    1/2 c  Vegetable shortening
    1/4 c  (1/2 stick) butter, softened
    1/2 ts Salt
    1/2 ts Baking powder
      1 c  Monterey Jack Cheese,
           -shredded
      4 oz Chopped mild green chilies,
           -drained
    1/4 c  Fresh parsley
    1/4 c  Fresh cilantro
    1/4 c  Green onion, chopped
      1    Medium-sized sweet red
           -pepper, chopped
    1/2 ts Chili powder
    1/4 ts Ground cumin
      4    To 5 drops hot pepper sauce
 
  Green Salsa Fresh Cilantro sprigs
  
  Shuck corn, saving husks; set aside.  Remove & discard silks. Place
  husks in a large saucepan, cover with water and bring to a boil over
  high heat. Reduce heat to low & simmer 10 minutes. Drain in colander.
  Cool
  
  Generously oil a 1-1/2 quart souffle dish.  Arrange husks, pointed
  end up in an over lapping spoke design to completely line the bottom
  and sides of dish. Husks should extend about 2" past the rim. Cover
  with plastic wrap and set aside.
  
  Cut corn from cobs.  Set aside in a bowl and reserve. In a large
  bowl, beat together masa, water, shortening, butter, salt and baking
  powder to make a batter. Beat batter on medium speed 5 minutes; fold
  in cheese. Remove 1/3 of the batter to the bowl with the corn & stir
  to combine. Spoon corn mix into prepared dish. Smooth to level.
  
  Place half of remaining batter into food processor bowl fitted with a
  chopping blade; add the chilies, parsley, cilantro and green onion.
  Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the
  processor bowl.  In the processor with chopping blade, use the rest
  of the batter, the red pepper, chili powder and hot sauce. Process
  until smooth. Spoon mix on top. (3rd layer)
  
  Fold in husks.  To keep husks down, weight top of tamale with a 4"
  square of aluminum foil filled with 1/2 cup raw rice or beans. Fill
  an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place
  dish on rack. Over high heat bring to boil; reduce to low, cover
  tightly and steam for 1 hour. Remove from pot. (It will expand during
  cooking and shrink on cooling.) Let cool 1 hour. Remove foil. Invert
  plate over and unmold. Invert again to get it right side up. Peel
  back husks. Cut in wedges.
  
  Green Salsa:
  
  In a large bowl combine: 1 sweet green pepper, chopped fine 2
  Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped
  green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2
  tsp. grated black pepper
  
  Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup
  water a dash of hot sauce
  
  Mix until well blended
  
  From: Country Living  July 92 Shared By: Pat Stockett
 
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