Title: Corn and black bean tamales
 Categories: Country, Living -, March
      Yield: 4 Servings
 
      3    Fresh corn; with husks
      1 c  Black beans; cooked
    1/2 cn (4 1/2 oz) chopped mild
           -green chiles
      1 ts Ground cumin
      1 c  Instant corn masa****
    1/4 ts Baking powder
    1/2 ts Salt; (1 lb. 5 oz.)
    1/3 c  Vegetable shortening
    1/3 c  Water; up to 1/2 cup
      3 oz Monterey jack cheese; cut in
           -8 strips
      2 c  Lettuce; shredded
    1/4 c  Prepared tomato salsa
 
  Separate husks from corn; remove and discard silk from husks. Tear 4
  small husks lengthswise into 1/2-inch-wide strips and tie together
  with knots to form 4 strips for tying tamales; set aside. Reserve all
  remaining husks.
  
  With knife, cut corn kernels off cobs. (Makes about 2 cups corn
  kernels.) In medium-size bowl, combine corn kernels, beans, chiles,
  and cumin; set aside.
  
  On waxed paper, combine masa, baking powder, and salt. In medium-size
  bowl, with electric mixer on medium speed, beat shortening until
  light and fluffy. Add masa mixture, 1/4 cup at a time, and water as
  needed until dough resembles soft cornmeal mush. Divide and shape
  dough into 4 equal balls.
  
  Line four 8-ounce souffle dishes or custard cups with some of the
  remaining corn husks, letting husks extend over rim by 3 inches.
  Firmly pat three-fourth of 1 ball of dough into bottom and around
  sides of 1 husk-lined dish. Place 1 strip of cheese in bottom of
  dish; fill with corn mixture. Tear 1 cheese strip into pieces and
  sprinkle over corn mixture. Spread remaining 1/4 of dough ball over
  top, squeezing side and top around edge to enclose filling and seal.
  Fold corn husks over top to cover tamale and tie around dish with
  knotted strips of corn husk. Repeat with remaining 3 husk-lined
  dishes, dough, cheese and corn mixture to make 3 more tamales.
  
  In 8-quart saucepot, place a wire rack or steaming basket and add 1
  1/2 inches of water. Line rack or steaming basket with remaining corn
  husks. Arrange dishes on rack. Cover and heat water to boiling over
  high heat; rduce heat to medium-low and steam tamales until dough
  pulls away easily from husk--55 to 60 minutes. Check water level and
  add more water, if necessary. If using an automatic steamer, follow
  manufacturer's directions.
  
  Remove tamales from saucepot and cool slightly before handling. To
  serve, divide shredded lettuce among 4 serving plates. Cut off tied
  husk strips. Carefully remove tamales from dishes and place on top of
  lettuce. Peel husks down from top and sides of tamales and spoon 1
  tablespoon of salsa on top of each tamale.
  
  NOTES : ****Instant corn masa is available by mail from the CMC Co.,
  P.O. Drawer 322, Avalon NY 09202; (800) CMC-2780
  
  Recipe