sa harina is a fine corn flour you can find in
nds of the corn, remove husks and save for wraping,(Put husk
Mix together all ingredients in a large bowl.
Use as a filling with your favorite masa recipe for the best tamales you will ever taste.
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
Mix first 3 ingredients.
Add remaining ingredients.
Mix well.
Place on clean husks (damp) by tablespoon.
Steam for 20 minutes.
Heat oven to 350\u00b0.
Cook hamburger; drain.
In Pyrex or other baking casserole dish, mix soup, hamburger and rice.
Add salt and pepper as needed.
When mixed, then add green beans and mix carefully.
Prior to baking, pour enough water over mixture to more than cover it.
Bake at 350\u00b0 for 1 hour.
tand for a couple
a large saucepan combine corn, water, green or red bell peppper, onion
Make the masa dough for the tamales: Beat one stick of butter
br>Carefully remove husks from corn, reserving the 4 largest ones
b>corn husks in a bowl, cover with boiling water, and soak for
ll prep work with the corn and green chilis.
Clean and
killet, toast over medium heat for 4 to 5 minutes, stirring
Set aside at room temperature for about 30 minutes so that
br>Add the green chiles and saute, stirring occasionally, for about 7
Soak 50 corn shucks for several hours in hot water,
pour chocolate over corn flour mixture. Beat on low for 10 minutes
In a large bowl combine the masa, pumpkin and sugar. Add the vanilla, mace, cinnamon, and raisins and mix until well blended.
To assemble the tamales, place 2 - 3 heaping tablespoons of the masa mixture in the net of the smooth side of the corn husk.
Fold the sides of the husk in toward the center and tie the tamale at both ends.
Prick the husk several times using the tip of a very sharp knife. Repeat for the remaining tamales.
Steam the tamales for 45 - 50 minutes.
Serve with a dollop of crema.