Free Recipe Vegetarian Tamales
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetarian Tamales Recipe
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 ts Cumin
1/2 ts Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 ts Salt
2 tb Margarine or oil
Vegetarian Tamales Preparation
Soak the dried corn husks in cold water for 1 hour. For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes. Taste the filling and add a little hot sauce, if desired. To make the masa dough, place the masa harina and salt into a bowl. 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. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. You may want to cook them in two batches, depending on the size of your steamer. Makes 36-40 tamales. Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 36
How Do You Cook Vegetarian Tamales?
If you know a better Vegetarian Tamales Recipe please comment below.