James's Green Corn Tamales
FOR THE TAMALES
2 cup MASA HARINA
3 cup White cornmeal, can be a combination of white, yellow or blue
1 tbl Baking powder
1/2 cup Nonfat mayonnaise dressing
1 tbl Achiote
1/2 cup Water
1/2 tsp Tumeric
3 cup Bouillon
1/2 cup Egg substitute
Dried corn husks, soaked in hot water for about 30 minutes
until they are soft and
Pliable
FOR THE FILLING
1 cup Green chiles
4 x Cloves of garlic, minced
3 cup Frozen corn
1 tsp Salt or to taste
Method :
Combine the dry ingredients, add non fat mayonnaise and mix. Add remaining
ingredients. Work the MASA dough with your hands until it holds together.
Add more bouillon if needed. Cover with a damp cloth and refrigerate until
needed. It will keep as long as a week.
Mix together and spoon mixture into a colander to drain any excess liquid.
Making the tamales: Lay out 1 husk or 2 slightly overlapped so that the width of
available husk is 6 to 8 inches with the pointed ends away and the wide ends
near you. Starting at the right edge spread 3 tablespoons of MASA dough across
husk leaving 1-inch of husk at the left and 1.5 to 2-inches at the top and
bottom. Spoon a couple of tablespoons of filling onto the MASA; then starting
from the right, fold husk to just beyond the middle. Fold the left side of the
husk over the top of the right. Bind the filled tamale with strips of soaked
corn husks. Continue until all tamales are completed.
Stack in a steamer folded side down . Leave plenty of room for steam to
circulate. Steam for 45 minutes to an hour. MASA dough should be firm and not
stick to husk when removed.
Tamales may be frozen. They can be frozen before they are steamed by taking them
from the freezer and steaming them unfrozen following the recipes instructions.
They may also be frozen after they have been steamed if they are reheated by
steaming for about 5 minutes or until they are heated through