Rancho de Chimayo Cookbook by Jamison Cheryl & Bill Jamison

Author:Jamison, Cheryl & Bill Jamison [ALTERS JAMISON, CHERYL]
Language: eng
Format: epub
ISBN: 9781493009190
Publisher: Lyons Press
Published: 0101-01-01T00:00:00+00:00

Zucchini and Green Chile Tamales

The original version of these vegetarian tamales came from the Jaramillos’ neighbor Léona Medina Tiede nearly thirty years ago. Léona, now retired, for many years ran a much-loved snack stand next door to the Santuario de Chimayó. The idea was to combine distinctive New Mexico flavors in a new way for both vegetarians and other diners.

6-ounce package dried corn husks

Filling

3 pounds fresh zucchini, grated

1 tablespoon salt, or more to taste

1 cup roasted, peeled mild-to-medium New Mexican green chile, fresh or thawed frozen

2 teaspoons minced garlic

Masa

6 cups masa harina

12/3 cups canola or vegetable oil

1 tablespoon salt

5½ cups warm water, or more as needed

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