Cullen's Vegetarian Tamales
3 oz Dried corn husks
1 cup TVP granules or flakes
7/8 cup Hot water
2 tbl Olive oil
1/2 cup Onion, chopped small
3 x Cloves garlic, minced
1 x Green pepper, chopped small
1 tbl Chili powder
2 tsp Cumin
1/2 tsp Garlic salt
1/2 cup Tomato puree
Dash of cayenne
2 cup Masa harina
1 tsp Salt
2 tbl Margarine or oil
Method :
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.