Layered Tamale with Green Salsa
| Yield: | 2 Servings |
| Categories: | Condiments, Salsa, Mexican, Vegetables |
| 12 | Servings | |
| 2 | Ears fresh yellow unshucked corn | |
| 2 | c | Masa harina or finely ground yellow cornmeal |
| 1 3/4 | c | Warm water |
| 1/2 | c | Vegetable shortening |
| 1/4 | c | (1/2 stick) butter, softened |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | c | Monterey Jack Cheese, shredded |
| 4 | oz | Chopped mild green chilies, drained |
| 1/4 | c | Fresh parsley |
| 1/4 | c | Fresh cilantro |
| 1/4 | c | Green onion, chopped |
| 1 | Medium-sized sweet red pepper, chopped | |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Ground cumin |
| 4 | To 5 drops hot pepper sauce |
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