Vegetarian Tamales Recipe

Vegetarian Tamales Recipe

Ingredients

• Serving Size : 36
• 3 oz Dried corn husks
• 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 tsp Cumin
• 1/2 t Garlic salt
• 1/2 c Tomato puree
• 1 Dash cayenne
• 2 c Masa harina
• 1 t Salt
• 2 tb Margarine or oil

Method

1. Soak the dried corn husks in cold water for 1 hour.
2. For the filling, soak the TVP in 7/8 cup hot water for 5 minutes.
3. Saute the olive oil, onion, garlic and green pepper in a skillet.
4. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP.
5. Mix TVP and onions and heat together for 2 minutes.
6. Taste the filling and add a little hot sauce, if desired.
7. To make the masa dough, place the masa harina and salt into a bowl.
8. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture.
9. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick.
10. Fold patty around a spoonful of filling and place in a drained corn husk.
11. Fold the husk over to enclose the filling.
12. If husks are small or broken, use several pieces.
13. Place 1 cup hot water in the bottom of a kettle, place a steamer rack in the kettle and stack tamales on rack.
14. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes.

Full List of Vegetarian Recipes
Full List of Tamale Recipes