Layered Tamale with Green Salsa

Directions

Shuck corn, saving husks; set aside.

Remove and discard silks.

Place husks in a large saucepan, cover with water and bring to a boil over high heat.

Reduce heat to low and simmer 10 minutes.

Drain in colander, cool.

Generously oil a 1½ quart souffle dish.

Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish.

Husks should extend about 2 inches past the rim.

Cover with plastic wrap and set aside.

Cut corn from cobs.

Set aside in a bowl and reserve.

In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter.

Beat batter on medium speed 5 minutes; fold in cheese.

Remove ⅓ of the batter to the bowl with the corn and stir to combine.

Spoon corn mix into prepared dish.

Smooth to level.

Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion.

Mix until smooth.

Spoon mix on top of corn (2nd layer).

Rinse the processor bowl.

In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce.

Process until smooth.

Spoon mix on top (3rd layer)

Fold in husks.

To keep husks down, weight top of tamale with a 4 inch square of aluminum foil filled with ½ cup raw rice or beans.

Fill an 8 quart saucepan with 1½ inches water and insert a wire rack.

Place dish on rack.

Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour.

Remove from pot.

(It will expand during cooking and shrink on cooling)

Let cool 1 hour.

Remove foil. Invert plate over and unmold.

Invert again to get it right side up.

Peel back husks.

Cut in wedges.

Green Salsa:

Combine all ingredients in a large bowl and mix well.