INGREDIENTS

INSTRUCTIONS

FILLING
BATTER
Date: Thu, 22 Feb 1996 12:27:49 -0800
From: FINNIGAN/Apple@eworld.com
When I asked for a lowfat tamale recipe, Beverly Overman sent me a great
recipe (I haven't tried it YET).  Since I haven't seen her post it, I'm
going to do it for her because it sounds really terrific! Here it is:
"My mom went through a period of time that she did not eat any meat so she
began substituting veggies/lentils for meat ingredients.  One of those
dishes was hot tamales. She used to combine tiny cubed potatoes, onions,
red beans, and corn then kind of mashed them up a little and used them for
the filling. Of course she used cumin, chili powders, etc., in addition to
the veggies.
The outside batter consists of cornmeal, water and seasonings - no oil or
fats!
I use approximately 1 1/2 to 2 cups of self-rising cornmeal, approx 2/3 cup
water and I use a package of the premixed "taco seasonings" and approx 1
Tbsp of chili powders for the spices. If you want it hot you can use
cayenne pepper or Tabasco sauce - your preference.
The batter should be thick but of a pourable consistency - similar to
pancake batter.  Not too runny but not real thick.  This is the tricky
part. I then use about 2 Tbsp of batter for each tamale.
I put the batter (oval shaped) on the end of the tamale paper and  about 2
Tbsp of filling on top of the cornmeal mixture, roll and tie tamales into
bundles of 3 (I use white thread) - place in a deep pan, cover with water
and cook for 45 mins to 1 hour. Take each bundle out of the water unroll
and eat.
Sometimes I unroll the cooked tamales, put in baking dish, cover with an
enchilada sauce, sprinkle with ff cheese and bake until thoroughly heated
and cheese melts. Delicious! Beverly Overman
(boverman@atacms.redstone.army.mil), Huntsville, Alabama
FATFREE DIGEST V96 #52
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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