| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Tex-mex, Main dish | 36 | Servings |
INGREDIENTS
| 3 | oz | Dried corn husks |
| 1 | c | TVP granules or flakes |
| 7/8 | c | Hot water |
| 2 | tb | Olive oil |
| 1/2 | c | Onion, chopped small |
| 3 | Cloves garlic, minced | |
| 1 | Green pepper, chopped small | |
| 1 | tb | Chili powder |
| 2 | ts | Cumin |
| 1/2 | ts | Garlic salt |
| 1/2 | c | Tomato puree |
| Dash of cayenne | ||
| 2 | c | Masa harina |
| 1 | ts | Salt |
| 2 | tb | Margarine or oil |
INSTRUCTIONS
Soak the dried corn husks in cold water for 1 hour. For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes. Taste the filling and add a little hot sauce, if desired. To make the masa dough, place the masa harina and salt into a bowl. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. You may want to cook them in two batches, depending on the size of your steamer. Makes 36-40 tamales. Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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