Grilled Green Chile Cheese Tamales with Avocado Cream

Ingredients

For the Tamales:

• 15 dried corn husks

• ½ cup cornmeal

• 1/3 cup milk

• 2 tablespoons butter

• 1 tablespoon instant masa mix

• 1 tablespoon sugar

• 1 teaspoon salt

• ½ cup whole kernel corn

For the Green Chile Cheese Filling:

• 6 to 8 green New Mexican chiles, roasted, peeled, stems and seeds removed, cut in strips

• 1/3 cup finely chopped onions

• 6 ounces asadero cheese, coarsely grated or substitute Monterey Jack cheese

• 1/3 cup chopped black olives

• Avocado Cream

• 2 medium avocados, peeled and chopped

• 2 jalapeño chiles, stems and seeds removed, chopped

• 2 tablespoons chopped onions

• 1 tablespoon lemon juice

• 2 teaspoons chopped fresh cilantro

• 1/4 teaspoon garlic salt

To Finish

• Sour cream, chopped fresh cilantro for garnish

Instructions

For the Tamales:

Place the corn husks in water in a large bowl, weigh down with a plate and soak for 30 minutes or until soft.

Combine the cornmeal, milk, butter, masa, sugar and salt in a saucepan and simmer for a couple of minutes. Cool and add the corn.

Drain the husks, pat dry with paper towels, and lay on a flat surface. Place two together, overlapping a little. Spread some of the cornmeal mixture on a husk, cover with chile strips, then onions, olives, and cheese. Place another layer of the cornmeal on top, pull the husks over the top and tie at both ends. Repeat until you have 6 packets.

Arrange the tamales around the edge of a high heat grill. Cook until the filling sets, turning occasionally, spraying with water to keep the husks from burning. 45 to 60 minutes.

For the Green Chile Cheese Filling:

Place all the ingredients for the avocado cream in a blender or food processor and puree until smooth

To serve, slice open the tamale, spoon in the avocado cream, top with a dollop of sour cream and sprinkle with the cilantro.