Tamales--basic procedure
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Tamales--basic procedure
  Vegetarian    Tex-mex  
Last updated 6/12/2012 1:26:09 AM. Recipe ID 60433. Report a problem with this recipe.
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      Title: Tamales--basic procedure
 Categories: Vegetarian, Tex-mex
      Yield: 9 Servings
MMMMM-------------------------MASA DOUGH------------------------------
      1 ts Salt
      3 c  Water
      6 c  Masa harina
   To make dough:
     a. Dissolve salt in water and add to masa harina in a large mixing
     b. Mix and knead briefly in bowl to make a stiff dough.
     c. Transfer to a cutting board and form into an 8" to 10" log.
     d. Cut dough into 18 equal-sized pieces (about 1" each)
     e.  Roll each piece of dough into a ball. Set aside and cover with
  a damp
   To assemble tamales:
     a.  If using dried corn husks, soften by steaming for 3 to 5
  minutes or soaking in warm water for 10 minutes. Fresh corn husks and
  parchment paper are ready to use.
     b.  Flatten each ball of dough in the palm of your hand and form
  into a shallow bowl shape.
     c.  Place 2 haeaping tablespoons of filling in center of each
  piece of dough. Fold sides into corner.
     d.  Seal edges by pinching lightly with your fingertips.
     e.  Gently roll sealed tamales between your hands into a thick
  cigar shape.
     f.  Place each tamale lengthwise int the center of a corn husk.
  Wrap the two wide ends of the corn husk around the tamale. Fold the
  top edge of the corn husk over the tamale.
   To Cook tamales:
     a. Lay tamales on stacked steamer trays. Cover and steam 40 to 45
  minutes over rapidly boiling water. Add more water to pot as needed to
  create steam. (If steamer trays are unavailable, 2 metal steamer
  baskets placed in separate pots filled with water just below the
  baskets may be used.)
     b.  Remove tamales from steamer, discard husks and serve warm or
  at room temperature.
   Per serving:  (2 tamales) 144 cal, 0 g prot, 127 mg sod, 30 g carb,
        1 g  fat, 0 mg chol, 3 mg calcium
     From _Vegetarian Gourmet_ Summer 1993

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Recipe ID 60433 (Apr 03, 2005)

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