Instructions: TAMALES: Remove 10 to 12 largest leaves from silverbeet. Separate stems from small leaves and cut stems in thin sticks. Blanch all of silverbeet - large and small leaves and stems - in large pot of salted boiling water until soft, 3 to 5 minutes. Carefully drain silverbeet and rinse gently under cold water to stop cooking. Drain again. Chop stems and smaller leaves. (If leaves begin to tear before stems are tender, remove from water, then cook stems separately in 1 tablespoon butter until tender.) Place silverbeet on paper towels, gently spreading open leaves and patting leaves and stems dry with paper towels. Combine masa, baking powder, 1/2 teaspoon salt, melted butter and creme fraiche in medium bowl. Add up to 1 cup water if needed to make masa wet and soft, consistency of semi-thick cake frosting. Spread about 2 tablespoons masa mixture on 8 large silverbeet leaves with spatula. Add chopped leaves and stems on top of masa. Fold leaves over filling like little envelopes. Patch holes with any leftover silverbeet or double-wrap if needed to cover masa. Dont worry if some masa is exposed; it will become firm as it cooks. Steam tamales over boiling water 20 minutes. Test for doneness by removing 1 tamale and tasting. Filling should be slightly soft to touch and there should be no baking powder taste. If not done, steam 5 to 10 minutes more. Do not overcook. Serve on warm plate with warm Tomatillo-Herb Sauce.

TOMATILLO-HERB SAUCE: Boil tomatillos, chile, onion and garlic in water to cover until tomatillos are soft, about 5 minutes. Drain, reserving cooking liquid. Puree in blender, adding some of reserved cooking liquid if necessary to blend smooth. Add cilantro, parsley and watercress and pulse.

Herbs should retain some texture. Heat oil in skillet over medium heat.

When hot, add pureed mixture and cook until slightly thick, about 15 minutes. Add up to 1 teaspoon salt to taste. If sauce seems bitter, add sugar. To serve, reheat tamales over steaming water 2 minutes. Place 1 or 2 tamales on plate and pour small amount of Tomatillo-Herb Sauce over tamales or make bed of sauce and place tamales on it. Pass extra sauce at table.

Makes 2 cups.

Yields 8 tamales.

one developed at the hotel La Casa de Maty, Tapalpa, Jalisco Recipe from Billy Cross, founder of the Napa Valleys Great Chefs of France Cooking School

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