1 Pkg. of Corn Husks2 Cups of Masa
1 tsp of Baking Powder
3/4 tsp of Salt
2 tsp of Cumin
2 tsp of Chili Powder
21/4 Cup of Veggie Broth
1 Stick of ButterStart off by soaking your corn husks in water for at least 30 minutes.
Grab a bowl and add in the masa, baking powder, 1/2 tsp of the salt, and 1 tsp of both the cumin, and chili powder. Now add 2 cups of the veggie broth to your mixture and form a dough. Pop your stick of butter into your mixer and whip it up for a minute or so. Add the masa dough in and mix it up well again.
Set your finished dough aside and let's move on to the filling. The basic tamale recipe is what we use and then we came up with our own filling. The filling recipe is:
Two bag of Morning Star Farms Meal Starters. (You can use whatever brand of textured vegetable protein you like. Sometimes I use Loma Linda Vege Burger. It is like a crumbled burger.
You can use 2 pounds shredded chicken or 2 pounds of browned hamburger in place of the vege food if you want meat filling.)
1 Onion chopped fine
1 Red, Yellow, or Green Bell Pepper chopped fine
2 T oil
Saute onion, pepper and burger in oil until onions are clear. If you want some kick to your tamales you can add 1/4 Tsp Cayenne Pepper or Chili flakes or more depending on how hot you like your food.)
2 c. shredded mexican cheese.
Set up the counter with the Masa dough, burger, and cheese in an assembly line. I lay down a tea towl and lay a corn husk on the towel while filling and rolling. Drain the husks and put at the beginning of the assembly line. Tear strips of a couple of husks about a quarter to a third of an inch thick for tying up the tamale rolls when ready.
You can use 2 pounds shredded chicken or 2 pounds of browned hamburger in place of the vege food if you want meat filling.)
1 Onion chopped fine
1 Red, Yellow, or Green Bell Pepper chopped fine
2 T oil
Saute onion, pepper and burger in oil until onions are clear. If you want some kick to your tamales you can add 1/4 Tsp Cayenne Pepper or Chili flakes or more depending on how hot you like your food.)
2 c. shredded mexican cheese.
Set up the counter with the Masa dough, burger, and cheese in an assembly line. I lay down a tea towl and lay a corn husk on the towel while filling and rolling. Drain the husks and put at the beginning of the assembly line. Tear strips of a couple of husks about a quarter to a third of an inch thick for tying up the tamale rolls when ready.
Lay a corn husk scoop a small amount of Masa dough in the center of a corn husk. (About a large tablespoon or so.) Put a tablespoon of burger down the middle and sprinkled a small amount of cheese on top. Roll the husk in half so that the Masa surrounds the burger and finish rolling like a burrito. Fold the bottom up and tie it in place with a strip of husk.
To cook I used my spaghetti strainer and set in in a big cook pot. Stand up the tamales and place water in the bottom of the pot up to the bottom of the strainer. Cover the pot with tin foil to seal it so the steam wouldn't escape and steamed them for 90 minutes. Put some uncooked tamales in the freezer for later steaming. A double recipe of Masa dough and the filling from above will yield around 50 tamales depending on how big you make them. Enjoy!
