GREEN CHILI TAMALES

FOR THE CHILI VERDE SAUCE:
2 pounds tomatillos
2 cloves garlic
4 jalapenos
1/2 cup water (or as needed)
FOR THE MAZA FILLING:
2/3 cup Crisco
4 cups maza
2 teaspoons salt
1/2 cup brown sugar
1/2 cup whole kernel corn, drained
3 cups water
1/3 cup Crisco, melted
FOR THE TAMALES:
dried corn husks (1/2 pound)
2 1/2 quarts warm water

TO MAKE THE CHILI VERDE SAUCE:
Place tomatillos, garlic, and jalapenos (stems removed) on baking sheet. Broil until blackened on one side; roll tomatillos over to cook both sides. Check tomatillos while broiling and reserve all the juice that is released from the tomatillos. Puree the broiled ingredients (including the juice released from the tomatillos) in food processor. Add more water if a thinner consistency is desired. Salt to taste.

TO MAKE THE MAZA FILLING:
In a large bowl, beat 2/3 cup vegetable shortening until fluffy.

Combine maza, salt, sugar, and corn. Alternately add 3 cups water to maza mixture and then combine with
vegetable shortening mixture. Mix well. Gradually beat in
the 1/3 cup melted vegetable shortening until consistency of thick cake batter.

TO MAKE THE TAMALES:
Separate and soak corn husks in 2 1/2 cups warm water for about 15 minutes. Drain water.

Spread 1/3 cup maza filling in center of each husk. Place another husk on top and tie with shredded husk on top.

Steam tamales in steamer or 4 quart Dutch oven. Place rack 2 inches above gently boiling water. Arrange tamales in upright position in steamer basket - do not pack tightly. Cover top of tamales with corn husks and steam
1 1/2 to 2 hours or until tamales are firm.

Serve with the Chile Verde Sauce.

TO FREEZE AHEAD:
Tamales can be wrapped in plastic wrap and frozen and heated in microwave later.

SERVING SUGGESTION:
For breakfast serve with fried eggs and Black Beans. Give tamales and eggs a generous drizzle of the Chile Verde Sauce.

Makes 6 servings
Source: Marla Reif and Fay Nakanishi of Mission Cafe, San
Diego