Vegetarian Tamale dough and wrappers

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VEGETARIAN TAMALE DOUGH (MASA) AND WRAPPERS

 

1 cup (or more) masa harina (maseca). You can also used freshly prepared masa

if this is available in your area (check there is no lard added).

2 ears of fresh corn (take kernels off with a knife) (I save the corn cobs to

add to broth)

1 tbsp olive oil (optional)

salt to taste

 

Blend the fresh raw corn kernels in a blender with just enough water to blend.

Put on a bowl and add masa harina, olive oil and salt. You need a consistency

that will hold its shape but not too dry. Add more water if too dry, more masa

if too moist.

 

Some recipes ask for the filling to be blended in with the dough. For others

you make an indentation after flattening a small amount of masa, place filling

and put a flattened masa top on it. This is all done on top of the banana

leave, and then you fold the leaf until the tamale is leak proof. You can use

kitchen string to tie them. It does take a bit of practice.

 

For wrappers one can use corn husks or banana leaves. I much prefer the banana

leaves but I'll use the corn husks when the leaves are not available.

 

If you use bananas you only need to wipe them clean. For corn husks they need

to be softened in hot water.