| 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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