Cony's Tamales (Central Mexico Style)

Serves about 15 people

Ingredients for masa for tamales:

5 pounds of masa

2.5 pounds of Crisco or lard

Or get some prepared masa at La Fiesta Market

Ingredients for chicken tamales

2 whole chickens

1 1/2 onion

pasilla chilies

cilantro

(garlic)

tomatillos (2 lbs.)

jalapeno chilies (3-5)

corn husks

salt

Ingredients for vegetarian (chili and cheese) tamales

queso fresco

fresh pasilla chilies

Slow cook 2 whole chickens and giblets in water to cover (about 4-5 hours). Add an onion, cut in two, and salt. When tender and falling off bone, remove meat from bone and shred.

To make salsa verde: Boil tomatillos and jalapeno in water to cover - until yellowish-green in color . Remove from water and place in blender. Add cilantro (about 10-15 shoots, removing the base) and half onion and blend.

Add salsa to shredded chicken. Salt to taste. Add a little chicken broth if necessary for more liquid.

Wash corn husks and remove any silk. This washing will also soften the husks.

For vegetarian filling: cube Queso Fresco. Fire roast and peel pasilla chilies, carefully eliminate the seeds, trying not to touch them much. Cut chilies into fine strips.

Prepared masa can be purchased from a grocery specializing in Mexican food (such as La Fiesta on Iowa). This masa will use lard, so if you want a truly vegetarian tamale, you must purchase masa for tortillas (fresh at La Fiesta or corn masa mix Quaker or any brand and follow instructions to make masa) and mix it with Crisco and salt to taste. Using your hands, mix thoroughly until it is very light and almost fluffy (this will take 15-30 minutes so be prepared to work up a sweat! You can use a Kitchen-aid mixer also).

To make tamales: Take a corn husk and open it in your hand with the smaller end facing you. Spread the husk with a light layer of masa, making sure you spread it thoroughly, including the largest end. Add a small amount of chicken and salsa (or a cube of cheese and chilie strips). Fold the husk together like a taco and then fold the small end up.

Place the tamales in a steamer, arranged so the large end faces up and the folded ends face down. Steam for approximately 60 minutes.