Tamales--Basic Procedure

---------- Recipe via Meal-Master (tm) v8.02

Title: Tamales--Basic Procedure
Categories: Vegetarian, Vegan, Tex-mex
Yield: 9 servings

------------------------MASA DOUGH------------------------
1 ts Salt
3 c Water
6 c Masa harina

To make dough:

a. Dissolve salt in water and add to masa harina in
a large mixing bowl.
b. Mix and knead briefly in bowl to make a stiff
dough.
c. Transfer to a cutting board and form into an 8"
to 10" log.
d. Cut dough into 18 equal-sized pieces (about 1"
each)
e. Roll each piece of dough into a ball. Set aside
and cover with a damp
cloth.

To assemble tamales:

a. If using dried corn husks, soften by steaming
for 3 to 5 minutes or soaking in warm water for 10
minutes. Fresh corn husks and parchment paper are
ready to use.
b. Flatten each ball of dough in the palm of your
hand and form into a shallow bowl shape.
c. Place 2 haeaping tablespoons of filling in
center of each piece of dough. Fold sides into corner.
d. Seal edges by pinching lightly with your
fingertips.
e. Gently roll sealed tamales between your hands
into a thick cigar shape.
f. Place each tamale lengthwise int the center of
a corn husk. Wrap the two wide ends of the corn husk
around the tamale. Fold the top edge of the corn husk
over the tamale.

To Cook tamales:

a. Lay tamales on stacked steamer trays. Cover and
steam 40 to 45 minutes over rapidly boiling water. Add
more water to pot as needed to create steam. (If
steamer trays are unavailable, 2 metal steamer baskets
placed in separate pots filled with water just below
the baskets may be used.)
b. Remove tamales from steamer, discard husks and
serve warm or at room temperature.

Per serving: (2 tamales) 144 cal, 0 g prot, 127 mg
sod, 30 g carb, 1 g fat, 0 mg chol, 3 mg calcium

From _Vegetarian Gourmet_ Summer 1993

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