Regina--Vegetable Tamales

[Guest guest]

* Exported from MasterCook *

 

Vegetable Tamales

 

Recipe By :Donna Nordin

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

carrot broth:

1 1/2 cups carrots -- coarsely chopped

2 1/2 cups water

1 1/2 teaspoons salt

2 cloves garlic -- peeled

1 dozen dried corn husks -- softened in warm water

1 1/4 pounds fresh masa para tamales

1 cup shortening

2 tablespoons honey

1/4 cup white wine

1 tablespoon salt

1 cup grilled -- diced vegetables, such as carrots, squash,

zucchini, eggplant

carrot broth from above

 

Cook these ingredients together until the carrots are very tender. Drain the

water off, place in blender and puree. Add a small amount of water to

facilitate blending. The puree will be very thick. Set aside.

 

Place the shortening and honey in a bowl-type mixer. Whip for about 5 minutes

until creamy, then add the masa, wine, salt and carrot broth and mix slowly for

another 2-3 minutes. Gently mix in the diced grilled vegetables until just

mixed. Lay the corn husks out on a work surface. Fill the middle with two

heaping spoonfuls of masa mixture and spread it around with the back of a spoon.

Fold in the sides and fold up the bottom end. Place in a steamer and steam for

about 20 minutes.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

Yield:

" 12 tamales "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2073 Calories; 205g Fat (88.6% calories

from fat); 3g Protein; 57g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

9684mg Sodium. Exchanges: 4 Vegetable; 41 Fat; 2 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0