Green Corn Tamales, <i> Sopa de Tortilla</i>

DEAR SOS: I’ve had many different kinds of tamales, but my favorite has to be the green corn tamales at El Cholo on Western Avenue. Could you possibly get the recipe?

--MARY

DEAR MARY: El Cholo’s chef, Roberto Juarez, sent us this recipe, which we tested and enjoyed. And just in time for the holiday season, when tamales are a tradition for some in Southern California.

EL CHOLO GREEN CORN TAMALES

12 ears yellow corn

1/4 pound cornmeal

1/4 cup shortening

1/4 cup butter

1/4 cup sugar

1/4 cup half and half or whipping cream

Salt

12 (1-ounce) Cheddar cheese strips, halved

1 (12-ounce) can green chiles, cut into strips

Cut both ends of ears of corn. Remove husks, reserving for wrapping. Cut corn kernels off cob. Grind kernels with cornmeal in food processor. Set aside.

Beat shortening and butter until creamy. Add sugar, half and half and season to taste with salt. Add corn mixture and mix well.

For each tamale, overlap 2 corn husks lengthwise. Spread 1/4 cup layer of corn mixture onto husks to within 1 inch of edges. Place 1 cheese strip and 1 chile strip over filling. Top with 2 tablespoons corn mixture. Bring edges of corn husks over filling to cover completely.

Place husks on square of parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are prepared.

Place tamales on steamer rack and steam 1 inch over simmering water about 35 to 45 minutes. Makes 24 tamales.

Each serving contains about:

149 calories; 292 mg sodium; 21 grams cholesterol; 8 grams fat; 15 grams carbohydrates; 5 grams protein; .4 grams fiber; 51% calories from fat.

DEAR SOS: Can you supply me with a recipe for tortilla soup, like the ones served at Mexican restaurants in Los Angeles?

--MORIE

DEAR MORIE: Here’s one from the Salmagundi restaurant chain on the West Coast.

SOPA DE TORTILLA

1 (3-pound) chicken, cut up

4 quarts water

1 teaspoon celery seeds

1 teaspoon black peppercorns

2 whole cloves garlic

1 (1-pound) can whole peeled tomatoes, broken up

1 green pepper, cut into 1-inch cubes

1 onion, cut into 1-inch cubes

3 sprigs cilantro

1 clove garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon white pepper

1 (10-ounce) package frozen cut corn

4 green onions, diced

Salt

1 cup cooked rice

4 sprigs parsley, minced

Tortilla chips

Shredded Cheddar cheese

Place chicken, water, celery seeds, peppercorns and whole garlic cloves in large heavy saucepan. Bring to boil. Cover and simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth, cool, bone and cut into 1-inch pieces. Set aside.

Strain broth and return to pot. Add tomatoes, green pepper, onion, cilantro, garlic, cumin, cayenne and white peppers. Bring to boil. Reduce heat, cover and simmer 30 minutes. Add corn and green onions. Cook 10 minutes. Season to taste with salt.

Stir in reserved chicken, rice and parsley. To serve, spoon soup into tureen. Top with tortilla chips, then cheese. Place under broiler just until cheese melts. Makes 6 to 8 servings.

Each serving contains about:

249 calories; 334 mg sodium; 45 grams cholesterol; 9 grams fat; 28 grams carbohydrates; 17 grams protein; 1 gram fiber; 31% calories from fat.