Vegetarian Tamales
Ingredients| 3 oz dried corn husks 1 cup tvp granules or flakes 7/8 cup hot water 2 tbsp olive oil 1/2 cup onion, chopped small 3 cloves garlic, minced 1 green pepper, chopped small 1 tbsp chili powder 2 tsp cumin 1/2 tsp garlic salt 1/2 cup tomato puree 1 dash of cayenne 2 cup masa harina 1 tsp salt 2 tbsp margarine or oil |
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Soak the dried corn husks in cold water for 1 hour.
For the filling, soak the TVP in 7/8 c. hot water for 5 minutes.
Saute the olive oil, onion, garlic and green pepper in a skillet.
Add the chili powder, cumin, garlic salt, tomato puree and cayenne
to the reconstituted TVP. Mix TVP and onions and heat together for 2
minutes. Taste the filling and add a little hot sauce, if desired.
To make the masa dough, place the masa harina and salt into a bowl.
Slowly add enough warm water (about 1 1/2 cups) to make a firm but
moist dough, working in the margarine or oil as you knead the mixture.
To form the tamales, use the palm of your hand to slap-pat the masa
dough into flat patties a quarter-inch thick. Fold patty around a
spoonful of filling and place in a drained corn husk. Fold the husk
over to enclose the filling. If husks are small or broken, use
several pieces. Place 1 cup hot water in thebottom of a kettle, place
a steamer rack in the kettle and stack tamales on rack. Cover pan,
bring water to a boil, reduce heat and steam tamales 45 minutes. You
may want to cook them in two batches, depending on the size of your
steamer.
Makes 36-40 tamales.
Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat
Servings:
36
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