masa = 880
broth = 30
shortening = 1,162
jalepenos = 20
pablano = 17refried beans = 160
peppers = 120
130 - 160 each
Vegetarian Tamales are a rare and delicious treat.
They take a little patience to make, but they are so worth it.
-15-20 Corn Husks
DIRECTIONS: Rinse and soak corn husks in water. Spread the dough inside the wider half of the husks. Add a tbsp or so of filling and a spoon of refried beans in the center of the husk. Fold edges of the husk together so that the dough surrounds the filling. Then twist and fold the unfilled half up. Bake at 250 - 325 until its finished (1.5-2 hrs).
Tamale Dough (Masa):
2 cups MASA (Maseca)
2 cups lukewarm vegetable broth (or water)
1 tsp baking powder,
1/2 tsp salt,
2/3 cup vegetable shortening (or I have used organic coconut spread)
1/2 cup finely chopped cilantro
Directions: Combine the masa, baking powder and salt in a mixing bowl. Mix in the broth to make dough. In a separate bowl whip the shortening until soft and fluffy. Combine bowls and beat to desired consistency. Once consistent add the cilantro.
3-5 Jalapeño peppers,
1/2 can vegetarian refried beans.
1 large Poblano,
2 - 3 cups chopped bell peppers (mixture of red, yellow, & green),
1 tbsp chili powder,
1 tbsp chipotle chili powder,
2 tbsp ground cumin,
1/2 tbsp crushed red peppers,
1 tsp olive oil.
1/2 cup cilantro
a splash of lime juice...
Directions: In a sauté pan put in around 1-2 Tbs of Olive oil, add the spices to the desired amount, and then stir in the peppers on top of it. Once the veggies are tender to the touch, they are ready to go.