INGREDIENTS

INSTRUCTIONS

Date: Thu, 28 Mar 1996 00:43:27 -0500
From: BobbieB1@aol.com
To make dough: a. Dissolve salt in water and add to masa harina in a large
mixing bowl. b. Mix and knead briefly in bowl to make a stiff dough. c.
Transfer to a cutting board and form into an 8" to 10" log. d. Cut dough
into 18 equal-sized pieces (about 1" each) e. Roll each piece of dough into
a ball. Set aside and cover with a damp cloth.
To assemble tamales: a. If using dried corn husks, soften by steaming for 3
to 5 minutes or soaking in warm water for 10 minutes. Fresh corn husks and
parchment paper are ready to use. b. Flatten each ball of dough in the palm
of your hand and form into a shallow bowl shape. c. Place 2 haeaping
tablespoons of filling in center of each piece of dough. Fold sides into
corner. d. Seal edges by pinching lightly with your fingertips. e. Gently
roll sealed tamales between your hands into a thick cigar shape. f. Place
each tamale lengthwise int the center of a corn husk.  Wrap the two wide
ends of the corn husk around the tamale. Fold the top edge of the corn husk
over the tamale.
To Cook tamales: a. Lay tamales on stacked steamer trays. Cover and steam
40 to 45 minutes over rapidly boiling water. Add more water to pot as
needed to create steam. (If steamer trays are unavailable, 2 metal steamer
baskets placed in separate pots filled with water just below the baskets
may be used.) b. Remove tamales from steamer, discard husks and serve warm
or at room temperature.
Per serving: (2 tamales) 144 cal, 0 g prot, 127 mg sod, 30 g carb, 1 g fat,
0 mg chol, 3 mg calcium
From _Vegetarian Gourmet_ Summer 1993
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #89
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”