Vegetarian tamales
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Dried corn husks |
| 1 | cup | TVP granules or flakes |
| ⅞ | cup | Hot water |
| 2 | tablespoons | Olive oil |
| ½ | cup | Onion, chopped small |
| 3 | Cloves garlic, minced | |
| 1 | Green pepper, chopped small | |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Cumin |
| ½ | teaspoon | Garlic salt |
| ½ | cup | Tomato puree |
| Dash of cayenne | ||
| 2 | cups | Masa harina |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Margarine or oil |
Directions
Soak the dried corn husks in cold water for 1 hour.
For the filling, soak the TVP in ⅞ 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 1½ 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