Recipe

Layered Tex-mex Dip Recipe

Print Recipe

Ingredients

4 To 5 drops hot pepper sauce
1/4 c Fresh parsley
1/2 ts Salt
12 Servings
1/4 ts Ground cumin
4 oz sliced mild green chilies, drained
1/4 c butter, softened
1 Medium-sized sweet red pepper, sliced
1/4 c Fresh cilantro
1 3/4 c Warm water
1/2 ts Chili powder
1/2 c Vegetable shortening
2 c Masa harina or finely ground yellow cornmeal
1 c Monterey Jack Cheese, shredded
2 Ears fresh yellow unshucked corn
1/4 c Green onion, sliced
1/2 ts Baking powder

Directions

Step #1 Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside.
Step #2 Remove & discard silks.
Step #3 Place husks in a large saucepan, cover with water & bring to a boil over high heat.
Step #4 Reduce heat to low & simmer 10 mins.
Step #5 Drain in colander.
Step #6 Cool Generously oil a 1-1/2 quart souffle dish.
Step #7 Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom & sides of dish.
Step #8 Husks should extend about 2" past the rim.
Step #9 Cover with plastic wrap & set aside.
Step #10 Cut corn from cobs.
Step #11 Set aside in a bowl & reserve.
Step #12 In a large bowl, beat together masa, shortening, water, butter, salt & baking powder to make a batter.
Step #13 Beat batter on medium speed 5 mins; fold in cheese.
Step #14 Remove 1/3 of the batter to the bowl with the corn & stir to mix.
Step #15 Spoon corn mix into prepared dish.
Step #16 Smooth to level.
Step #17 Place half of remaining batter into food processor/blender bowl fitted with a chopping blade; add the chilies, parsley, cilantro & green onion.
Step #18 Mix until smooth.
Step #19 Spoon mix on top of corn (2 nd layer).
Step #20 Rinse the processor bowl.
Step #21 In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder & hot sauce.
Step #22 Process until smooth.
Step #23 Spoon mix on top.
Step #24 (3rd layer) Fold in husks.
Step #25 To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 c raw rice or beans.
Step #26 Fill an 8 quart saucepan with 1-1/2" water & insert a wire rack.
Step #27 Place dish on rack.
Step #28 Over high heat bring to boil; reduce to low, cover tightly & steam for 1 hr.
Step #29 remove this from pot.
Step #30 (It will expand during cooking & shrink on cooling.
Step #31 ) Let cool 1 hr.
Step #32 Remove foil.
Step #33 Invert plate over & unmold.
Step #34 Invert again to get it right side up.
Step #35 Peel back husks.
Step #36 Cut in wedges.
Step #37 Green Salsa: In a large bowl mix: 1 sweet green pepper, sliced fine 2 Tomatillos, sliced fine (or 2 ripe tomatoes) 1/2 c finely sliced green onion 1 4 oz.
Step #38 can of green chilies 1/4 c sliced cilantro 1/2 tsp.
Step #39 grated black pepper stir in the: 1 c light olive oil 1/3 c white wine vinegar 1/4 c water a dash of hot sauce Mix until well mixed.
Enjoy the LAYERED TEX-MEX DIP recipe