Veggie Tamales

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Veggie Tamales

Yield: about 18

 

Filling:

1 c TVP granules or flakes

7/8 c Hot water or broth

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 powder

1/2 c Tomato puree

cayenne to taste

 

The filling is very flexible - put in what you like: chipotles & some

adobo sauce, pureed roasted red sweet peppers, mushrooms (not

traditional, but tasty).

 

Masa:

2 c Masa harina

1 ts Salt

2 tb oil

 

Wrappers:

3 oz Dried corn husks (I totally cheat and use lightly oiled

tin foil because I am lazy; they come out fine.)

 

Soak the dried corn husks (if using) 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. Can also

add some cheese if you want.

 

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 oil as you knead the mixture.

 

 

If using corn husks:

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.

 

If using tin foil:

Take a square of foil about 2 " wider than you expect your tamale to

be (4 " tamale = 6 " foil) and long enough to wrap around the tamale.

The fatter the tamale the longer it will take to steam. Mine are

about 4 " long and a fat inch in diameter; they take 20 minutes to

steam. Rub a very small bit of oil on the foil. Spread/pat 2-3 Tbs

of masa dough into a rectangular shape. Place a large spoonful of

filling on top the masa and roll up, wrapping the foil around as you

go. Fold the ends of the foil over. Now they are ready for freezing

or cooking.

 

To cook:

Place 1 cup hot water in the bottom of a pot, place a steamer rack in

the pot and stack up to 4 tamales on rack. Cover, bring water to a

boil, reduce heat and steam tamales 20-30 minutes. You may want to

cook them in two batches, depending on the size of your steamer.

 

Makes about 18 tamales.

 

These are not very saucy; I usually put some enchilada sauce or salsa

over the top.