Made two types of tamalesfor the Cook-in, a Pepper Jack and Creamed
Corn and Smoked Chicken Mole.

5 lbs prepared masa
2 whole roasting chickens
1 lb Pepper jack cheese
1can creamed corn
Dona Maria's Mole
Corn husks
Mojo Criollo
Chicken stock

Spatchcock chickens and marinate in mojo criollo(or mojo chipotle) for
a day or two. Smoke at 250 until 160° at the breast. Mesquite lump
with hickory for smoke. Cool cooked chickens and remove meat.

Soak husks in water.

Shred 1 lb of pepper jack

Mix approximately a half a can of creamed corn into 2.5 lbs of masa.
Mix until blended. Spread mix on corn husks and top with pepper jack.
Roll and fold.

Chop a couple of pounds of chicken and add to saute pan with hot oil.
Fry slightly and mash with spoon to break up pieces. Mix chicken stock
and moles base, add to cooking chicken. Simmer on low for about an
hour, stirring/mashing occasionally to break down pieces.

Using remaining masa and cooled mole chicken, fill additional husks.

Bring chicken stock to a boil in large stock pot with steamer insert.
Add tamales and steam on low for approximately 2 hours. Enjoy with a
squeeze of lime and shot of hot sauce.

On 11 Jun 2006 14:11:43 -0700, "Jason Tinling"
> rummaged among random neurons and opined:

>Made two types of tamalesfor the Cook-in, a Pepper Jack and Creamed
>Corn and Smoked Chicken Mole.

<snipped recipe>

Everyone just *swarmed* Jason's tamales! We even got to divy up the
leftovers! My boss, who was in attendance, told me this morning that
he had two last night and two more this morning. The DH waded through
the leftover tamales after church this morning while I was at the
office, the dirty dog!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"