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liquid from the bottom of the cooking pot into
a measuring cup. Discard the rest. Return the
steamer tray with the stuffed cabbage leaves to
the glass cooking pot. Select Keep Warm and
press Start.
8. While the stuffed cabbage leaves keep
warm, put the eggs, lemon juice and salt in a
double boiler. Whisk until very foamy, slightly
thickened and the temperature reaches 160 º F.
Slowly whisk in ¼ cup of the reserved cooking
liquid and cornstarch mixture; continue
whisking and cook until sauce is thickened,
about 1 minute. If sauce is too thick, add in
the remaining cooking liquid 1 tablespoon at a
time until desired consistency is achieved.
9. Serve sauce immediately spooned over the
stuffed cabbage leaves. If desired, garnish
with fresh dill.
Nutritional information per serving (1 stuffed cabbage):
Calories 82 (33% from fat) • carb. 10g • sugars 1g • pro. 3g
• fat 1g • sat. fat 1g • chol. 9mg • sod. 163mg
• calc. 23mg • fiber 8g
Nutritional information per serving
(1 tablespoon egg-lemon sauce):
Calories 11 (51% from fat) • carb. 0g • pro. 1g
• fat 1g • sat. fat 0g • chol. 23mg • sod. 42mg
• calc. 4mg • fiber 0g
Green Chile Tamales
Serve tamales as an appetizer or main course
with avocado and a side salad.
Makes about 24 tamales
24 corn husks
1 teaspoon vegetable oil
1 small onion, finely chopped
1 jalapeño pepper, seeded and finely
chopped
2 garlic cloves, finely chopped
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper
3 pounds chicken thighs, roasted, meat
removed and shredded
1½ tablespoons fresh lime juice
3 cans (4 ounces each) chopped green
chiles
4 cups masa
1 tablespoon baking powder
2 teaspoons kosher salt
3 cups water
1 cup vegetable oil
1. Put the corn husks into a large stainless
bowl and cover with boiling water; weight
with a heavy plate so they are all completely
submerged.
2. Put the oil into a medium sauté pan and place
over medium heat. Once the oil is hot, add
the chopped onion, jalapeño pepper, garlic, ¼
teaspoon of the salt and the pepper to the pan.
Sauté until soft, about 5 minutes.
3. Put the shredded chicken into a medium bowl
and stir together with the sautéed vegetables,
lime juice, green chiles and remaining salt. Set
aside.
4. Put the masa, baking powder, salt, water and
oil into a large mixing bowl. Use a hand mixer
to combine. Set aside.
5. To assemble tamales: Drain corn husks and
unroll. Hold one in your hand and spread ¼
cup of masa dough onto the husk, covering
2
⁄3
of the husk toward the wider end of the husk.
Place 2 heaping tablespoons of lling on top of
the masa. Fold the narrow end of the husk up
into the tamale and then roll the sides together
to close. Repeat with remaining tamales.
6. Put 12 tamales onto the tray inside the
steamer. Secure lid.
7. Select Manual, set timer for 1 hour and press
Start. Once time expires, remove and repeat
with remaining tamales.
8. Serve immediately.
Nutritional information per tamale:
Calories 232 (54% from fat) • carb. 15g • pro. 12g
• chol. 36mg • fat 14g • sat. fat 3g • sod. 376mg
calc. 49mg • fiber 1g
16
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