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

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