Mexican-Tamales

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* Exported from MasterCook II *

 

Tamales

 

Recipe By : Louise Hagler

Serving Size : 24 Preparation Time :0:00

Categories : Tamales Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Lb Dried Corn Husks

For The Tofu Filling:

2 Cloves Garlic -- minced

1 Medium Onion -- chopped

1/2 Poblano Or Green Pepper -- chopped

2 Tsp Soy Oil

1 Lb Regular Tofu -- crumbled

1 Tbs Chili Powder

1 1/2 Tsp Salt

1 Cup Fresh Cilantro -- chopped

For The Masa Dough:

2 Lbs Fresh Masa

2 Cups Okara -- optional

1/4 Cup Soy Oil -- optional

2 Tsp Salt -- to taste

 

1. Soak the dried corn husks in water for about an hour to soften.

Separate the husk, saving the larger ones to wrap the tamales, and put the

smaller ones in the bottom of an 8 quart cooking pot to function as a

steaming rack. Add about 2 to 3 inches of water to the pot.

2. Tofu filling: Saute the garlic, onion and poblano in the oil until

soft. Stir in the tofu, chili powder, salt and the cilantro.

3. Mix the masa, okara, oil and salt with sufficient water to make a soft,

easy to handle dough.

4. To assemble the tamales, use about 1/4 cup masa dough to form a ball.

Pat the ball into a tortilla shape about 3 inches around and 1/8 " thick.

Place 1 to 2 TBS filling in the center, fold the dough over and seal

around the filling to form a tamale. Place the tamale on the wide end of a

corn husk and roll it up. Fold under the empty end of the husk to hold it

together. Stack the tamales loosely in the cooking pot to allow the steam

to flow around them. Steam one for hour.

 

Notes: You can use " Taco or Burrito Filling With Beans " in place of the

Tofu filling. That is made with TVP. If you would like that recipe, let me

know.

Note #2: Add int the okara adds more protein and fiber to the tamales.

 

" Soyfoods Cookery " by Louise Hagler.

 

 

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