Green Corn Tamales can be made ahead and reheated by steaming.
2 dozen ears white corn (save husks)
1 pound lard
2 pounds longhorn cheese, grated
1 pint cottage cheese
16 ounces canned whole green chile, cut into strips
1 tablespoon salt (or to suit)
Milk, if necessary
Cut the stem ends off the corn and carefully remove the husks the husks
will be used later. Cut the kernels from the ears into a large container.
Grind the kernels very fine.
Rinse and drain the corn husks, preferably the inner ones. Cut the green
chiles into strips.
In a separate bowl, beat the lard until creamy. Combine well the masa (ground
corn), lard, cottage cheese and about half the grated cheese along with the
salt. If too thick for spreading, add a little milk.
Hold a corn husk in one hand. Place a tablespoon of the masa mixture in
the middle. Sprinkle on grated cheese and some strips of green chili. Fold the
left side of the husk over the masa. Fold the right side over both, then bring
the top down over all. Place the packet in a steam roaster on a rack with the
open end of the tamale pointing up so the filling doesn't fall out. Repeat
until all packets are standing upright in the steamer. (They can wrapped well
and frozen at this point).
When all the tamales are made, add hot water to the steamer, but do not
let it touch the tamales. Cover and place over medium to low heat and steam
for 45 minutes, making sure the pan doesn't run dry.
Remove one tamale for testing. If the masa is runny, steam the tamales longer.
Recipe from the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.