INGREDIENTS

INSTRUCTIONS

To make dough:  Dissolve salt in water and add to masa harina in a
large mixing bowl.  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:  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. 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:
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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 277
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 264.6mg
Potassium: 200.7mg
Carbohydrates: 58g
Fiber: 4.9g
Sugar: 0g
Protein: 7.1g