* Note: See the "Four-Pepper Cream" recipe which is included in this collection.

For the Massa Dough: In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat the butter until light and fluffy. Add the masa harina, baking powder, salt and chipotle. Mix until well-blended. With the motor running, slowly add the canola oil and the hot stock. Continue mixing until you hear a slapping sound, approximately 2 minutes. The dough will be soft. Set aside. You can do this all by hand with a wooden spatula, but it will take some energy! For the Filling: In a large saute pan over medium heat, saute the bacon until translucent. Add the peppers, onion and garlic and saute slowly until tender, approximately 3 minutes. Add the stock, shrimp and adobo sauce. Cook, stirring, until the shrimp are barely cooked through, approximately 1 minute. Remove from the heat, strain, set the solids aside, and return the liquid to pan. Over high heat, reduce the liquid until syrupy and add to the shrimp mixture. Add the cilantro and stir to combine. To assemble, remove the husks from the water (they should soak for 30 to 40 minutes), drain, and pat dry. Spread out the corn husks on a dry work surface. Pinch off an egg-size piece of the masa mixture. Pat it into the corn husk, flattening the dough to approximately 4 inches square and 1/4-inch thick, leaving a border of husk at least 1/2-inch wide around the perimeter of the dough. Spread a tablespoon of the filling lengthwise in the center of the dough. Fold the husk together until the edges overlap and the masa and its filling are completely enclosed by the husk. Gently flatten the top and bottom of the husk and fold the ends up to enclose. Repeat with the other 7 husks. Place folded side down in a steamer over boiling water and steam, covered, for 45 minutes. To serve, open the husks to reveal the tamales and place on a warm plate. Spoon the Four-Pepper Cream over the tamales and garnish with cilantro sprigs and diced peppers. Serve immediately. This recipe yields 4 two-tamale servings.

Recommended wine: With dishes that have a lot of flavor and spice, use a softer, fruity wine, like Gewurztraminer or Joahnnisberg Riesling.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9709 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-22-1996