Swiss Chard Tamales With Tomatillo-Herb Sauce Recipe

Mexican Recipes To-Go

Mexican Tamale Recipes

Ingredients:

=== TAMALES ===
3 heads Red or white Swiss chard
1 tbsp Butter
Salt
1 lb Fresh corn masa
1 tbsp Baking powder
1/4 cup Butter, melted
Water
1/4 cup Creme fraiche
(or 1/4 cup heavy whipping cream
and 1 tbspn sour cream)
1 cup Warm water
=== TOMATILLO-HERB SAUCE ===
3/4 lb Tomatillos
1 Serrano chile
1 Onion, roughly chopped
1 Garlic clove, chopped
20 sprigs Cilantro
20 sprigs Flat-leaf parsley
20 sprigs Watercress or equal amounts
and parsley
1 tbsp Oil
1 tsp Salt
1/8 tsp Sugar, optional
Salt

Instructions:

TAMALES: Remove 10 to 12 largest leaves from chard. Separate stems
from small leaves and cut stems in thin sticks. Blanch all of chard --
large and small leaves and stems -- in large pot of salted boiling water
until soft, 3 to 5 minutes. Carefully drain chard and rinse gently under
cold water to stop cooking. Drain again. Chop stems and smaller leaves.
(If leaves begin to tear before stems are tender, remove from water, then
cook stems separately in 1 tablespoon butter until tender.) Place chard
on paper towels, gently spreading open leaves and patting leaves and stems
dry with paper towels.
Combine masa, baking powder, 1/2 teaspoon salt, melted butter and creme
fraiche in medium bowl. Add up to 1 cup water if needed to make masa wet
and soft, consistency of semi-thick cake frosting. Spread about 2
tablespoons masa mixture on 8 large chard leaves with spatula. Add
chopped leaves and stems on top of masa. Fold leaves over filling like
little envelopes. Patch holes with any leftover chard or double-wrap if
needed to cover masa. Don't worry if some masa is exposed; it will become
firm as it cooks.
Steam tamales over boiling water 20 minutes. Test for doneness by
removing 1 tamale and tasting. Filling should be slightly soft to touch
and there should be no baking powder taste. If not done, steam 5 to 10
minutes more. Do not overcook. Serve on warm plate with warm
Tomatillo-Herb Sauce.
TOMATILLO-HERB SAUCE: Boil tomatillos, chile, onion and garlic in
water to cover until tomatillos are soft, about 5 minutes. Drain,
reserving cooking liquid. Puree in blender, adding some of reserved
cooking liquid if necessary to blend smooth. Add cilantro, parsley and
watercress and pulse. Herbs should retain some texture.
Heat oil in skillet over medium heat. When hot, add pureed mixture and
cook until slightly thick, about 15 minutes. Add up to 1 teaspoon salt to
taste. If sauce seems bitter, add sugar.
To serve, reheat tamales over steaming water 2 minutes. Place 1 or 2
tamales on plate and pour small amount of Tomatillo-Herb Sauce over
tamales or make bed of sauce and place tamales on it. Pass extra sauce at
table. Makes 2 cups.
Yields 8 tamales.

Each tamale, with 2 tablespoons sauce: 329 calories; 532 mg sodium; 29
mg cholesterol; 14 grams fat; 49 grams carbohydrates; 7 grams protein;
0.42 gram fiber

Recipe Source:
Los Angeles Times - 04-28-1999
This recipe was adapted from one developed at the hotel La Casa de Maty,
Tapalpa, Jalisco
Recipe from Billy Cross, founder of the Napa Valley's Great Chefs of
France Cooking School

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0n.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 434 Calories; 47g Fat (95.3%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 508mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 9
1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 8

 

:: TOP ::

---

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. Unknown

---

Home |>

Contact|>

---

Home >> Tamale Recipes