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Tamales with Southwestern Chicken, Latin Sour Cream, Salsa and Mexican Corn

YIELD: 200 servings

37.5 lbs. Raw boneless chicken strips
2 oz. salt
4 oz. paprika
4 oz. chili powder
5 oz. garlic, granulated
3.5 oz. ground cumin
as needed: Latin sour cream, salsa, Mexican Corn
100 tamales, heat and serve

Mexican Corn

YIELD: 100 3-oz. servings

18 lbs., 12 oz. whole kernel corn
1 lb. 14 oz. green pepper, diced
1 lb. 7.5 oz. pimentos, chopped
7 oz. margarine

1. For the Mexican corn: Saute green pepper in margarine.

2. Steam corn for 6 minutes; drain well.

3. Toss green peppers, corn and pimentos together.

4. For the chicken: Combine salt, paprika, chili powder, garlic and cumin.

5. Heat flat top griddle to 350°F. Coat grill with small amount of vegetable oil or butter substitute.

6. Sprinkle seasoning blend onto chicken. Cook on griddle until the chicken is completely cooked and a uniform internal temperature of 165°F is reached. Remove chicken from grill and hold between 140°F and 160°F.

7. For the tamales: Purchase heat and serve; follow manufacturers instructions for heating.

8. To serve: Place one tamale on a plate and open cornhusk.

Put one spoonful of the chicken, one dollop of the sour cream and one ladle of the salsa over the tamale. Serve with one spoonful of Mexican Corn.

Recipe from Dining Services, University of Maryland, College Park, MD.

Mexican Tower

YIELD: 2 servings

1⁄4 cup Spanish onions, sliced
1⁄4 cup green peppers, sliced
1⁄4 cup red peppers, sliced
1⁄4 cup cheddar cheese, shredded
1⁄4 cup Monterey pepper jack cheese, shredded
2 large (12-in.) flour tortillas
as needed: scallions, sour cream salsa, guacamole

1. Sauté peppers and onions until tender.

2. Sprinkle cheese on tortillas.

3. Place tortillas under broiler until cheese melts; top with pepper and onion mixture.

4. Roll tortillas like a “wrap” sandwich; cut “roll” into 3 pieces.

5. To serve: Place 3 pieces cut end up in center of plate.

Use a dollop of guacamole to “glue” towers to plate.

Garnish with a scallion and sprinkle with chopped scallions.

Serve with sour cream, salsa and guacamole.

Recipe from Adele’s, University of Maryland, College Park, MD.

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