[CH] Tamalito Recipe

Shantihhh@aol.com
Sun, 30 May 1999 11:57:59 EDT

Dear Ron,       (Ron Hay in S. CA.)

Your recipe for "Chicken with Spicy Prune Sauce." was just simply wonderful. 
My husband and our Japanese exchange student went back for seconds!   The 
mole/sauce was delicious and I served this with thick noodles and 
Chile-Havarte Cheese and fresh cilantro leaves on top.  I place the chicken 
just next to it.  Then I decided that Tamalito would be a good side dish.  
Lightly steamed some baby asparagus spears drizzled with roasted garlic oil, 
freshly squeezed lemon juice and a dash of my favorite ---Applewood Smoked 
Habanero pepper from none other than Jim! 

Enjoy this recipe,

Mary-Anne

Sweet Corn Tamalito Recipe
 
 5 tablespoons margarine, softened
 1/4 cup masa (corn flour)
 1/3 cup sugar

 1/2 water
 2 cups corn kernels ( I think Trader Joes canned corn is as good as fresh)

 1/2 cup cornmeal
 1 teaspoon baking powder
 1/2 teaspoon salt
 2 tablespoons plus 1 teaspoon milk
 3 or 4 chopped/pureed smoked Jalapenos*
 
 In a small mixing bowl, mix the margarine, masa and sugar using an  
electric mixer until light and fluffy, about 1 minute. 

 In a blender container, blend half the corn kernels with the water  
until smooth. Combine this mixture with the margarine mixture, stirring 
well. 

 Add the remaining corn kernels, corn meal, baking powder, salt and
milk  and mix well. Pour the corn mixture into an 8-inch square baking pan. 

 Tightly cover with plastic wrap or foil and steam by setting atop a  
medium saucepan of water on top of the stove.  

 Bring water to a boil and steam corn mixture for 50 minutes to one
 hour (check to see whether you might need to add more water), until a  
toothpick inserted in the center comes out clean. THE Tamalito should  
have a smooth, moist texture.

* Smoked Jalapenos skewer the Jalapenos and put into the smoker for a few 
hours, they come out quite moist and flavorful.  I just pop them into the 
refrigerator and use as needed over the next couple of weeks.  I suppose you 
could put them in vinegar of freeze them, but I use the smoker often enough I 
just always throw in a skewer or two of Habs and Jalapenos to add a little 
smoky kick to any dish!

 Note: The pan must be tightly wrapped at all times.
 
 Makes 4 to 6 servings.