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Vegetarian Tamales



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Vegetarian Tamales

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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


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

Serves:

36 Servings

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