Chop stalk end of each ear of corn flush with the base of the ear. Shuck,
being careful to keep corn husks intact for later use. Wash husks, and drain.
Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender
or food processor.
Cream lard and butter to a smooth and fluffy consistency with an electric
mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream
and salt to taste. Continue to mix with the electric mixer until mixture looks
like whipped cream. Add more cream if mixture is dry.
Cut the roasted green chiles into long strips. Spread about 2 tablespoons
of the corn mixture on each corn husk. Spread mixture out into a rectangle and
allow at least 2 inches of husk to extend below the corn mixture and a few inches
of margin on both sides of the husk. Place about 2 strips of green chile down
the center of the corn mixture, then sprinkle with a few pinches of the grated
Hold the two sides of the tamale together to make the corn mixture fold
up around the filling. Then tuck one edge of the husk over the top of the tamale
and roll, tying the ends with strips of corn husks. If preferred, the bottom
end of the husk can be folded up before rolling. If you plan to freeze the tamales,
freeze them at this point.
Place the tamales upright on a rack in a pressure cooker or large steaming
kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups
water into the bottom of the pan, about 1/2 inch deep.
Steam at 15 pounds pressure for 25 minutes, or in a conventional steamer
for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork
or chicken added.
Yield: 24 servings (24 tamales)
These may be kept in the refrigerator for 3 to 4 days.
Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable
quantity. If packaging large quantities, keep track of the contents on a card. Maximum
Recommended Freezer Storage: 1 year.
From the kitchen of Judy Wilson, Arizona.
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