Instructions: For sauce: Place garlic, shallots, serrano, jalapeno, tomatillos, and chicken stock in a medium stockpot over high heat. Bring to a boil. Lower heat and simmer for 20 minutes or until liquid has reduced by one cup. Stir in poblanos and mango, then pour into a blender. Add cilantro. Puree until smooth. If sauce is too thick, add additional chicken stock. If sauce is too thin, return to a boil and cook until reduced to proper consistency.

Season with salt and lime juice and keep warm until ready to serve.

For tamales: Place corn husks in a warm water to cover for at least 1 hour or until ready to use.

Using a large grater, grate corn kernels from each cob into a large bowl.

Using the back side of a knife, scrape pulp from cobs into kernels. Heat lard in a large saucepan over medium heat. When hot, add onion and serrano and saute for 3 minutes or until onion is soft. Stir in corn mixture and continue to saute for 12 to 15 minutes or until liquid has evaporated. When mixture is thick, beat in cornmeal. Stir to combine, then remove from heat.

Season with salt and set aside to cool.

Remove corn husks from water. Pat dry. Spread the soft corn husks open on a flat surface. Spoon the cool corn mixture into a small mound in the middle of each husk. Fold two sides of the husk over the corn, making a large cylinder shape. Fold the top of each husk toward the overlapping crease to form a pocket. Crimp the opposite end of each tamale to close. Lay each tamale down in a steamer rack over boiling water and steam for 20 minutes or until firm. Serve hot.

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING

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