| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican, Vegan, Vegetarian |
20 |
Servings |
INGREDIENTS
| 2 |
|
Tomatoes; diced |
| 2 |
|
Canned chipotle chilies in adobo sauce; minced |
| 2 |
tb |
Cilantro; minced |
| 2 |
tb |
Minced onion |
| 1/4 |
ts |
Salt |
| 5 |
|
Anaheim chili peppers |
| 22 |
|
Corn husks; soaked in hot water, until pliable |
|
|
Masa dough for savory tamales; see recipe |
| 2/3 |
c |
Cubed white cheese; such as Monterey Jack, smoked mozzarella or jalapeno soy cheese |
|
4 |
pieces. |
INSTRUCTIONS
Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium
bowl. Toss until mixed. Cover and refrigerate for at least 1 hour.
Cut small slit in each Anaheim chili. Over an open flame or under broiler,
roast chilies until their skins turn dark brown. Place chilies in paper
bag; allow to steam for 5 minutes. Cool, peel and seed. Cut each chili into
Tear 2 corn husks into 16 long strips for frying tamales; set aside.
To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of
each husk; spread with fingers to form a rectangle, leaving sides, top and
bottom of husk exposed. Place 1 piece of chili and 2 cheese cubes over
masa. Spread 1 tablespoon masa dough over filling. Fold corn husk over
filling and masa dough, beginning with right and left sides and ending with
the non-pointed husk end. Tie the tamale "package" together with corn husk
strips. Make sure filling is fulling enclosed and strips are securely
knotted.
Place tamales not touching each other in steamer over boiling water. Cover
and steam for 1 hour over medium high heat, adding more water if necessary.
Makes about 20 tamales.
Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 5, 1998
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