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Makes 10 tamales
1 LB BANANA LEAF, FROZEN OR FRESH 15 EARS UNRIPENED CORN 3 CLOVES GARLIC 1 ONION 1 RED PEPPER, DICED 1 GREEN PEPPER, DICED 2 TBL OLIVE OIL 1 LB SMALL DICED ROASTED VEGETABLES OF YOUR CHOICE 2 TBL RED CHILI SAUCE (OPTIONAL) 4 TBL TOMATO PASTE 1 TSP SALT
Method: REMOVE THE KERNELS FROM THE UNRIPENED CORN AND GRIND UNTIL FINE. SAUTE THE GARLIC, PEPPERS AND ONIONS IN THE OLIVE OIL. ADD THE TOMATO AND CHILI SAUCE. TRANSFER TO A FOOD PROCESSOR AND PUREE. ADD THIS MIXTURE TO THE GROUND CORN. SEASON WITH SALT. FORM THE TAMALES BY SPOONING 4 OZ OF THE CORN MIXTURE INTO EACH BANANA LEAF. SPOON A SMALL AMOUNT OF VEGETABLES INTO THE CORN MIXTURE. FOLD THE EDGES OF THE BANANA LEAF AND TIE WITH STRING. COOK IN A LARGE KETTLE OF BOILING WATER FOR 1 AND A HALF HOURS.
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