These can be made into an excellent vegetarian dish by substituting vegetable shortening for the lard and vegetable stock for the chicken broth. Serves six people.
Tamales with Chiles, Olives and Cheese
Ingredients
1/2 lb. dried corn husks 16 oz. jar Spanish green olives or garlic stuffed green olives
1/3 lb. lard or vegetable shortening
1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz
1 lb. Monterey Jack cheese - cut into strips 2 inches long and 1/4 inch thick
2 lg. poblano chiles - roasted, peeled, seeded and cut into thin strips
1/2 tsp. salt
1 c. chicken or vegetable broth (if using dried masa harina de maiz)
1/3 lb. lard or vegetable shortening
1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz
1 lb. Monterey Jack cheese - cut into strips 2 inches long and 1/4 inch thick
2 lg. poblano chiles - roasted, peeled, seeded and cut into thin strips
1/2 tsp. salt
1 c. chicken or vegetable broth (if using dried masa harina de maiz)
