VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 1/2 cups butter (or part butter part lard), softened |
| 1/2 cup sour cream |
| 2 LB tortilla mesa |
| 1 1/2 cup warm chicken stock |
| 1 Tbsp salt or to taste |
| 14 dried corn husks, soaked in hot water |
| Extra corn husk for lining the steamer |
FILLING:
| 6 large green chilies (Poblanos or Anaheim), roasted, peeled, seeded, chopped |
| 2 ripe tomatoes, roasted, peeled, seeded, chopped |
| 1 or 2 white onions, chopped well |
| 1 or more cloves garlic, minced |
| Salt to taste |
DIRECTIONS: Combine the filling ingredients, mixing well & set aside. Whip the butter with electric beaters until light & fluffy. Add the sour cream beating to incorporate. Slowly beat in the mesa. Lower speed to slow & add the chicken stock with salt mixing until blended. Let stand for 5 minutes. Divide this mixture evenly among the 14 corn husks spreading it about 1/8-inch thick in the center of each. Spread 1 Tbsp of the filling on top. Overlap the sides of the husk, then fold over the tops & bottoms to create a little package. Line your steamer basket with husks & place the tamales upright, packed tightly together. Cover with more husks & place the basket over boiling water. Cover tightly & cook 45-55 minutes or until mesa separates easily from husks when opened.
SERVINGS: 14
GREEN CHILI TAMALES