Quench MagazineLayered Tamale with Green Salsa | Beans and Grains | Quench Magazine

Ingredients

• 2 Ears fresh yellow unshucked corn
• 2 c Masa harina or finely ground yellow cornmeal
• 1 3/4 c Warm water
• 1/2 c Vegetable shortening
• 1/4 c (1/2 stick) butter, softened
• 1/2 ts Salt
• 1/2 ts Baking powder
• 1 c Monterey Jack Cheese, shredded
• 4 oz Chopped mild green chilies, drained
• 1/4 c Fresh parsley
• 1/4 c Fresh cilantro
• 1/4 c Green onion, chopped
• 1 Medium-sized sweet red pepper, chopped
• 1/2 ts Chili powder
• 1/4 ts Ground cumin
• 4 To 5 drops hot pepper sauce
• Fresh Cilantro sprigs
• 1 sweet green pepper, chopped fine
• 2 Tomatillos, chopped fine (or 2 ripe tomatoes)
• 1/2 cup finely chopped green onion
• 1 4 oz. can of green chilies
• 1/4 cup chopped cilantro
• 1/2 tsp. grated black pepper
• 1 cup light olive oil
• 1/3 cup white wine vinegar
• 1/4 cup water
• a dash of hot sauce