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---------- Recipe via Meal-Master (tm) v8.02
Title: VEGETARIAN TAMALES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 36 servings
3 oz Dried corn husks
1 c TVP® granules or flakes
7/8 c Hot water
2 tb Olive oil
1/2 c Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 tb Chili powder
2 ts Cumin
1/2 ts Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 ts Salt
2 tb Margarine or oil
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
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TVP is a registered trademark of Archer-Daniels-Midland Company.
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