tamales regina

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* Exported from MasterCook *

 

Tamales Regina

 

Recipe By :Regina Campbell

Serving Size : 4 Preparation Time :1:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

12 corn husks

FILLING:

1 small red onion -- diced

1/2 cup water

1/3 cup chopped fresh or canned mild green chilies

1/2 cup chopped marinated artichoke hearts

1/8 teaspoon salt

1/8 teaspoon ground cumin

1 cup grated aged gouda

or monterey jack cheese or queso

CORN DOUGH:

2 cups coarsely ground masa

1 teaspoon baking powder

1 teaspoon salt

2/3 cup grapeseed or other mild oil

2/3 cup vegetable broth

 

1. Place the corn husks in a large pot of water and simmer for about 45 minutes.

 

2. To make the filling: In a medium skillet, cook the onion and water over

medium-high heat until the onion is softened.

 

3. Add the chilies, artichoke hearts, salt, cumin, and cheese and cook over low

heat until warmed through and the cheese has melted.

 

4. To make the dough: In a bowl, combine the masa, baking powder, and salt. Add

the oil and broth and mix to a stiff dough.

 

5. To assemble the tamales: Place the corn husks on a flat work surface. Lay a

corn husk out flat and place 2 tablespoons of the dough in the center, spreading

the batter with the back of a spoon, until it makes a 3- to 4-inch square,

leaving room around the edges of the corn husk to seal it. Place a spoonful of

the filling into the center and roll the tamale from one long edge to the other.

Tie the open ends of the tamale with a little string or with strands of corn

husks to seal it.

 

6. Place the tamales in a stovetop steamer. Steam for 1 hour. Serve hot. Note:

Tamales can be frozen for up to 2 months in a well-sealed container.

 

MASA is the Spanish word for " dough, " such as that used in tamales. It's made

with sun- or fire-dried corn kernels that have been cooked then soaked in lime

water overnight. The wet corn is ground into masa. The dried corn flour that

looks like fine cornmeal is called masa harina, meaning " corn flour. "

 

Source:

" Regina's International Vegetarian Favorites "

Copyright:

" Published by HPBooks (Berkley Publishing Group) Paperback (2003) ISBN

1557884102 "

T(Cook):

" 1:15 "

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Per Serving (excluding unknown items): 705 Calories; 49g Fat (60.8% calories

from fat); 15g Protein; 55g Carbohydrate; 6g Dietary Fiber; 33mg Cholesterol;

1346mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 9 Fat; 0

Other Carbohydrates.

 

NOTES : The possibilities for filling tamales are endless. Traditionally,

tamales are filled with shredded beef, pork, or cheese and mole sauce. Because I

am always striving to incorporate fresh ingredients, our tamale relies on

chilies, artichoke hearts, and onion for its " meat. " You won't be disappointed.

 

Nutr. Assoc. : 2130706543 0 0 0 1657 1409 0 0 5684 0 0 4109 0 0 3559 0