INGREDIENTS

INSTRUCTIONS

FOR THE TAMALES
FOR THE FILLING
Combine the dry ingredients, add non fat mayonnaise and mix. Add remaining
ingredients. Work the MASA dough with your hands until it holds together.
Add more bouillon if needed. Cover with a damp cloth and refrigerate until
needed. It will keep as long as a week.
Mix together and spoon mixture into a colander to drain any excess liquid.
Making the tamales: Lay out 1 husk or 2 slightly overlapped so that the
width of available husk is 6 to 8 inches with the pointed ends away and the
wide ends near you. Starting at the right edge spread 3 tablespoons of MASA
dough across husk leaving 1-inch of husk at the left and 1.5 to 2-inches at
the top and bottom. Spoon a couple of tablespoons of filling onto the MASA;
then starting from the right, fold husk to just beyond the middle. Fold the
left side of the husk over the top of the right. Bind the filled tamale
with strips of soaked corn husks. Continue until all tamales are completed.
Stack in a steamer folded side down . Leave plenty of room for steam to
circulate. Steam for 45 minutes to an hour. MASA dough should be firm and
not stick to husk when removed.
Tamales may be frozen. They can be frozen before they are steamed by taking
them from the freezer and steaming them unfrozen following the recipes
instructions. They may also be frozen after they have been steamed if they
are reheated by steaming for about 5 minutes or until they are heated
through.
As prepared at Dr. Gabe Mirkin's Fat Free Clinic
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on
Nov 01, 1997

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