Tamalitos de Elote

(Small Fresh Corn Tameles)

prepation time: about 1 1/2 hours   
cooking time: about 1 hour

5 or 6 medium-size ears of corn in husks 
(about 5 lbs total)

1/4 c lard or solid vegetable shortening,melted

2 tsp sugar

salt

3/4 c shredded Longhorn Cheddar cheese

1/3 c green chiles, diced  
(frozen, thawed,   or canned)

With a sharp knife or cleaver, 
remove about 1/4 inch from ends 
of each ear of corn, cutting throught husk, 
corn and cob.  
Peel off husks without tearing them; 
rinse; if soiled.  
to keep moist, put in plastic bags and seal; 
set aside.  
Pull silk from corn and discard; rinse corn.

With a knife or corn scraper; 
cut kernels from cobs to make 4 cups, 
lightly packed.  
Put corn through a food chopper 
fitted with a fine blade or whirl 
in a food processor until finely ground.  
Mix with lard and sugar; 
season to taste with salt.  
stir in cheese and chiles.

For each tamale, select a wide, pliable husk.   
Center 1 1/3 tablespoons of the corn filling 
near stem (firmer) end.  
Fold a side of husk over 
to completely cover filling, 
then fold over other side.  
Fold up flexible end to seal.  
Gently stack tamales,  folded ends down, 
on a rack in a steamer, 
supporting them against other tamales 
so ends stay shut.

Steam as you would regular tamales 
until centers are firm to touch; 
unwrap to test ( about 1 hour ). 
Serve at once or keep warm in steamer
over low heat for up to an hour.

To freeze, let cool completely.  
Place in a single layer on
baking sheets and freeze; when frozen.  
Transfer to plastic bags and store 
in freezer for up to 6 months.  
To reheat, let thaw; 
then steam for about 15 minutes.  
Makes 3 dozens tamales.