Guest guest Posted July 25, 2002 Report Share Posted July 25, 2002 Tamales Source: Bean-Recipe list (adapted to vegan) 1 recipe masa dough (dough can be purchased prepared at some grocery stores) Prepared beans for filling (thick mixture such as refried; season according to your preferences) Cornhusks, soaked 2 hours and then drained and dried Prepare filling and let it cool. Prepare masa and cover with plastic wrap. Soak corn husks in warm water at least 2 hours. Pat them dry and arrange them on the counter before spreading with the dough. For each tamale select a wide, pliable husk and place 1-2 tablespoons dough (depending on size of husk and desired size of the tamales when finished). Spread dough on the husk in a rectangle, about 4 by 5 inches for main-dish tamales, smaller for appetizer-sized ones. Spoon about 2 tablespoons filling into the center of the masa. Fold the right edge of the corn husk to the center, then fold the left edge over it so that the dough meets in the center. Fold the bottom end to the middle, and finally fold the pointed end. Turn the tamales over to hold the husks in place. Stack them folded sides down in your vegetable steamer or pasta steamer with about 2 inches of boiling water below. Do not let the water touch the tamales, just the steam. Cover the steamer and keeping the water gently boiling, cook about 45 minutes or until the dough is firm and no longer doughy. Serve immediately. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
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