Side Pannel
Vegetarian Tamales
Vegetarian Tamales
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, United States, Main Dish
Ingredients List
- 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
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
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
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
