"Fresh Corn Tamale Casserole Recipe"
Source: The Mexican Gourmet
courtesy of Cooking.com
6 Servings ---
This half-sweet/half-salty casserole is typical of Hermosillo,
Sonora. At grandfather Yzabal's house it was always made in a cazuela
and served as an accompaniment to the main dish.
10 ears corn, with kernels cut from the cob (about 3 cups)
3 1/2 ounces queso panela, or other semisoft, low-fat white cheese
3 1/2 oz lard
1/2 teaspoon salt, or to taste
1/2 teaspoon baking powder
1 tablespoon sugar
3 tablespoons raisins, soaked in a little hot water and drained
2 tablespoons shredded (grated) Oaxaca cheese or mozzarella cheese
1 large poblano chile, roasted and cut into strips
Preheat the oven to 350 degress F.
In a food processor, process the corn and cheese until smooth.
With an electric mixer, beat the lard for 5 to 7 minutes until
light and fluffy. Add the corn mixture and beat for another 2 minutes,
adding the salt and baking powder at the end.
Butter an 8-inch cazuela, or any ovenproof dish with high sides.
Divide the mixture into 2 parts, adding the sugar and raisens to
one of them. Spoon this mixture into one side of the mold.
On the other side, spoon half of the corn mixture, then the shredded
cheese and chiles, then the remaining corn mixture. Bake in the
oven for 1 hour, or until a knife inserted in the center comes out
Serve in the casserole.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Facts per Serving
Calories: 270 Fat: 18g Carbohydrates: 21g
Cholesterol: 19mg Sodium: 481mg Protein: 7g
Fiber: 2g % Cal. from Fat: 60% % Cal. from Carbs: 31%
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