Ingredients
- 15 pressure
- 12 ears (fresh white)
- 2 green chiles
- 2 of husk to extend below the corn mixture (inches)
- 1 pure lard
- 1 fold up around the fillin
- 1/2 deep
- 475 ml water the bottom of the (into pan)
- 250 gr cheddar
- 240 gr monterrey jack cheese
- 220 gr butter
- 60 ml cream (light)
- 20 gr corn mixture on corn husk
- 2 slices green chile down the center of the corn mixture
steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, dozen per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year
