Vegetarian Tamales with Cheese and Green Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling:1 lb Mexican type cheese, cut into 1/2 inch cubes.5 c Trader Joe's Green Tomatillo Salsa.75 c fat-free Refried BeansMasa Tamale Base (must be chilled prior to using):1.75 c Instant Masa Harina1 c warm waterSalsa Broth Mixture:1 c Vegetable broth1 t Baking Soda1.5 t Salt.5 c Trader Joe's Habanero and Lime Salsa.5 c Butter
Prepare Masa for Tamales:
Soak an 8 oz package of dried corn husks to rehydrate overnight, make sure to start the night before with the corn husks and making the Masa dough to speed up the prep time. The end result is well worth the result!
Mix 1 c. hot water into 1.75 c instant Masa Harina with a fork.
knead the dough so that it sticks together, wrap in plastic wrap and put in the fridge to chill. Masa should seem dry and just barely sticking together, but it should turn into a ball of dough (if not your water wasn't warm enough)
Cube cheese into small chunks, (Shredded would probably also work just as well) mix with salsa and set aside.
Cube butter (or vegetable shortening, or chill margarine if that's what is available).
Put .75 cup of beans into sturdy zip lock bag mash until soft - seasonings such as chili powder or taco season can be mixed in to individual's taste. Set aside.
Once Masa Harina is well chilled. Mix Warm Broth with Salt, Baking Soda, and Salsa - Set aside.
Break out the food processor, break cold Masa up into chunks and add to food processor. Process until light and crumbly.
Through hole into of food processor add the Salsa-Veggie broth mixture keeping the food processor running the whole time if possible.
Add the cold cubed butter (any kind of solid fat) into the food processor 1 T/.5 oz at a time until mixture is completely uniform and smooth. Masa mixture should float in water when done - if you want to test it. If not puree it a little longer to make it fluffier.
Take the corn husks out and drain them, spread them open and spread about 3 T Masa batter in the middle the narrow end of the husk should face away from you, about 2"x3" Sprinkle cheese mixture down middle of masa mixture.
Cut one corner off the bag with beans, squeeze a line of beans down the center.
Fold the corn husk into the middle completely covering the beans and cheese mix. Fold up the end and set directly into steamer, or stack on a plate so the tucked narrow end of the husk is trapped under the weight of the tamale.
Keep going until all 12 are done.
Line steamer with remaining corn husks. bring water to a boil and place steamer filled with tamales over water.
Steam 1 hour until corn husk pulls away from the tamale easily. Wait 10 minutes before serving to let them cool.
Delicious and spicy doesn't even need extra salsa, hot sauce or sour cream - but you're welcome to dress them up if you like!
Feel free to experiment with the different options for filling the tamales, I bet an onion, spinach, tomato, cheese filling would be heavenly.
Reheat them the next day by steaming for 30 minutes to make sure they are warm through!
Serving Size: 12 Tamales
Number of Servings: 12
Recipe submitted by SparkPeople user SNOOZICAL.
Soak an 8 oz package of dried corn husks to rehydrate overnight, make sure to start the night before with the corn husks and making the Masa dough to speed up the prep time. The end result is well worth the result!
Mix 1 c. hot water into 1.75 c instant Masa Harina with a fork.
knead the dough so that it sticks together, wrap in plastic wrap and put in the fridge to chill. Masa should seem dry and just barely sticking together, but it should turn into a ball of dough (if not your water wasn't warm enough)
Cube cheese into small chunks, (Shredded would probably also work just as well) mix with salsa and set aside.
Cube butter (or vegetable shortening, or chill margarine if that's what is available).
Put .75 cup of beans into sturdy zip lock bag mash until soft - seasonings such as chili powder or taco season can be mixed in to individual's taste. Set aside.
Once Masa Harina is well chilled. Mix Warm Broth with Salt, Baking Soda, and Salsa - Set aside.
Break out the food processor, break cold Masa up into chunks and add to food processor. Process until light and crumbly.
Through hole into of food processor add the Salsa-Veggie broth mixture keeping the food processor running the whole time if possible.
Add the cold cubed butter (any kind of solid fat) into the food processor 1 T/.5 oz at a time until mixture is completely uniform and smooth. Masa mixture should float in water when done - if you want to test it. If not puree it a little longer to make it fluffier.
Take the corn husks out and drain them, spread them open and spread about 3 T Masa batter in the middle the narrow end of the husk should face away from you, about 2"x3" Sprinkle cheese mixture down middle of masa mixture.
Cut one corner off the bag with beans, squeeze a line of beans down the center.
Fold the corn husk into the middle completely covering the beans and cheese mix. Fold up the end and set directly into steamer, or stack on a plate so the tucked narrow end of the husk is trapped under the weight of the tamale.
Keep going until all 12 are done.
Line steamer with remaining corn husks. bring water to a boil and place steamer filled with tamales over water.
Steam 1 hour until corn husk pulls away from the tamale easily. Wait 10 minutes before serving to let them cool.
Delicious and spicy doesn't even need extra salsa, hot sauce or sour cream - but you're welcome to dress them up if you like!
Feel free to experiment with the different options for filling the tamales, I bet an onion, spinach, tomato, cheese filling would be heavenly.
Reheat them the next day by steaming for 30 minutes to make sure they are warm through!
Serving Size: 12 Tamales
Number of Servings: 12
Recipe submitted by SparkPeople user SNOOZICAL.
Nutritional Info Amount Per Serving
- Calories: 226.8
- Total Fat: 14.3 g
- Cholesterol: 35.3 mg
- Sodium: 884.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.4 g
- Protein: 8.5 g
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