tamales Christie

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Veggie Tamales

Yield: 18

 

Filling:

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 powder

1/2 c Tomato puree

cayenne to taste

 

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

 

adobo sauce & TVP, pureed roasted red sweet peppers & onion & beans,

mushrooms & TVP (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 inside; I usually put some enchilada sauce

or

 

salsa over the top.