Guest Author - Terri Perkins Fulton

Makes 18

Tomatillo-Avocado Salsa

12 tomatillos, husked and rinsed
1 small onion, quartered
6 large garlic cloves, peeled
2-3 serrano chiles, stemmed
2 ripe avocados, peeled and diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Place first 4 ingredients on a baking sheet and broil until charred in spots but still firm, stirring twice, about 5 minutes. Transfer to processor and using on/off turns chop coarsely. Add all remaining ingredients and blend to a coarse puree. Season with salt and pepper.

Tamales

1 6-ounce package dried corn husks

1 pound poblano chiles, stems cut short
2 cups Masa Harina
6 tablespoons unsalted butter, softened
3 tablespoons sugar
2 1/4 teaspoons salt
1/2 cup canned low-salt chicken broth
5 cups fresh white corn kernels
3 cups coarsely grated cheddar cheese
1 teaspoon baking powder
1/8 teaspoon ground black pepper

Select the largest and cleanest husks and place in a large bowl. Fill with boiling water. Weigh the husks down with a plate and soak for about 2 hours until softened. Form 36 ties by tearing several husks into 1/2-inch wide strips.

Char chiles under broiler until blackened on all sides. Place in a paper or plastic bag (make sure the stems are not hot embers or the bags will ignite or melt), seal and let stand 10 minutes. Peel, seed and chop chiles.

To make the dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in. Transfer mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and
1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then
2 1/2 cups corn into masa.

For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chiles, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover. Fold 1 long side of husk over and roll up to enclose filling completely. Tie ends of filled husks tightly (tootsie-roll fashion) with husk strips.

Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in insert. Bring water to boil; cover pot. Steam until tamales are firm, adding boiling water to pot to maintain water level as needed, about 1 hour. Open husks and serve tamales with salsa.

Note - Adapted from the recipe in the September 2001 issue of Bon Appetit Magazine