This recipe is one of four stemming from interview and collaboration between= Holly McCord of Prevention magazine and chef, Bobbie Flay of the Mesa Grill, NYC. * Rinse husks; soak 2 hrs. in warm water. * Puree corn, onion and broth in a food processor. Transfer to a bowl; cut in margarine. Using your fingers, mix in cornmeal and pepper (to taste) until margarine is blended. Mash in sweet potatoes. * Drain 16 husks; pat dry. (Tear remaining husks into 1-in.-wide strips for tying ends.) Lay 2 husks flat, tapered ends facing out and broad bases overlapping by about 3 in. Place 1/2 C. of cornmeal mixture in center. Bring long sides up, overlapping slightly; pat to close. Tie ends with cornhusk strips. Trim ends. * Steam single layers of tamales, covered tightly, on rack over boiling water for 45 min. To serve, slit tops; push ends toward middle to expose filling. Top with 1 tbsp. orange-honey butter, as follows: Boil 1 c. orange juice; reduce to 1/3 c. Remove from heat; cool. Whip in 2 Tbsp. honey, 1 tbsp. light margarine (softened) and black pepper to taste. COOKS Tip: Refer to recipe called Tamales Nortenos, in book by Garry Howard for detailed instructions on how to work with the corn husks, etc. ~-[Pat H. McRecipe Oc 96] Recipe By : Bobby Flay and Holly McCord, Nov 1996 Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 12:46:30 -0700 (PDT) From: PatH