Corn and Pinto Tamales

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Corn and Pinto Tamales

 

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Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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20 dried corn husks

2 Anaheim peppers -- roasted and peeled, or 1/2 cup diced

roasted red pepper

1 cup cooked pinto beans

1 1/2 cups fresh corn kernels

1/2 teaspoon dried oregano

2 tablespoons balsamic vinegar

1 1/2 teaspoons salt

1 teaspoon ground cumin

2 cups masa harina or Quaker Quick Grits

6 tablespoons butter

2 tablespoons canola oil

1 cup light vegetable stock -- (1 to 1 1/4)

1 1/4 teaspoons non-aluminum baking powder -- (optional)

1/2 cup grated Monterey Jack cheese or soy

mozzarella

 

Yield: 8 servings * Prep Time: 30 minutes * Cooking Time: 45 minutes

 

The simple bean filling used in these tamales can double, on its own, as a bean

salad.

 

1. Place the corn husks in a large bowl and pour boiling water over them to

cover. Set aside for at least 4 hours, or overnight.

 

2. Roughly chop the Anaheim peppers and place them in a mixing bowl. Add the

beans, corn, oregano, vinegar, 1/2 teaspoon of salt, and the cumin. Mix well and

set aside for at least 20 minutes. This topping may be prepared up to 24 hours

in advance if refrigerated in an airtight container.

 

3. Meanwhile, prepare the masa dough. If using Quick Grits, grind them in a

coffee grinder until very fine. Mix in the remaining 1 teaspoon of salt. If

using masa harina, simply stir in the salt. In a separate bowl, beat the butter

with an electric mixer until it is very light. Gradually add the oil, beating

constantly. Continue to beat this mixture for 1 minute. Heat the stock until

warm, then alternately add the grits and warm stock to the butter mixture,

pouring each in gradually and beating constantly. You should begin with about

1/4 cup of grits, then some stock, then grits and finally stock. Once both are

added, continue to beat for 3 to 4 minutes, then stir in the baking powder.

 

4. To fill a tamale, tear 16 thin strips from 3 or 4 corn husks to use as ties.

Set these aside. To fill each husk, lay it flat on a dean work surface. Place

about 1 to 11/2 tablespoons of the mass dough in the center of the husk and

spread it out into a thin layer that is rectangular in shape and is about 3

inches from the broad end and 2 inches from the narrow end of the husk. Top this

with 1 to 1 1/2 tablespoons of bean filling, spreading it out to cover the masa.

Sprinkle a scant tablespoon of cheese over the filling. Fold one side of the

husk over the filling, then the second side. Fold the narrow end of the husk up

over the filling, then bring the broad end down, forming a waterproof,

rectangular-shaped package. (An alternative, possibly simpler method of shaping

tamales is to fill in the same manner, then fold the corn husk over the filling

lengthwise, as above. Instead of folding the ends down over the filling, simply

twist both ends in opposite directions and tie each in place with strips of

husk.) Place the tamale, standing upright with its broad side up, in the top of

a steamer. Fill the remaining husks and arrange them neatly in the steamer. The

tamales may be prepared to this point up to 24 hours in advance, if

refrigerated. They may also be frozen, wrapped airtight in a storage container.

If frozen, they should be thawed before steaming.

 

5. Place the steaming rack over, not touching, rapidly boiling water. Seal and

cook for 45 minutes. Check the water level periodically, adding more as

necessary. Serve with fresh salsa (page 182) or ancho pepper sauce (page 181).

 

Cook's Note: The corn husks must be soaked for at least 4 hours.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 135 Calories; 12g Fat (77.9% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol;

489mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat.

 

 

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