Categories: Breads 
      Yield: 1 servings 
  
    3/4 c  Chili Colorado                    3/4 c  Vegetable shortening 
     10 oz Frozen whole kernel corn,           2 ts Salt 
           Thawed                              2 ts Baking powder 
      1 cn Hominy, drained                 2 1/2 c  White cornmeal 
  
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave 
  Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food 
  processor, combine the Chili Colorado, the corn, and the hominy; process 
  until pureed. (You may need to do this in batches unless you have a large 
  food processor.) 
   
  In a large bowl, combine the pureed chili mixture, the shortening, the 
  salt, the baking powder, and the cornmeal. Mix dough until smooth. (The 
  recipe says to use an electric mixer, but I found it easier to just use a 
  spoon.)