Total Steps
6
Ingredients
15
Tools Needed
5
Ingredients
- 2 tablespoons Margarine or oil(optional)
- 1 teaspoon Salt
- 2 cups Masa harina
- dash cayenne
- cup Tomato puree
- teaspoon Garlic salt
- 2 teaspoons Cumin
- 1 tablespoon Chili powder
- 1 Green pepper, chopped small
- 3 cloves garlic, minced
- cup Onion, chopped small
- 2 tablespoons Olive oil
- cup Hot water
- 3 ounces Dried corn husks
- 1 cup TVP granules or flakes
Instructions
Step 1
Soak the dried corn husks in cold water.
Step 2
For the filling, soak the TVP in 7/8 cup hot water. Sauté the olive oil, onion, garlic, and green pepper in a skillet.
Step 3
Add the chili powder, cumin, garlic salt, tomato puree, and cayenne to the reconstituted TVP. Mix TVP and onions and heat together.
Step 4
Taste the filling and add a little hot sauce, if desired.
Step 5
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.
Step 6
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 the bottom 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.