Recipe from Vegetarian Times Oct. '96
Serving Size : 20
- 2 tomatoes -- diced
- 2 chipotles in adobo -- minced
- 2 tablespoons minced onion
- 2 tablespoons minced cilantro
- 1/4 teaspoon salt
- 5 Anaheim chili peppers
- 22 corn husks -- soaked
- masa dough for savory tamales
- 2/3 cup Monterey jack cheese -- cubed
1. Combine the tomatoes, chipotles, onion, cilantro and salt and set in
the fridge to chill for an hour.
2. Cut a small slit in the Anaheim chiles and roast them over a flame;
steam them in a bag, then peel and seed them. Cut each pepper into 4 pieces.
3. Tear 2 of the corn husks into strips for tying.
Masa for Savory Tamales
- 1/2 cup vegetable shortening
- 2 cups masa harina
- 1/2 teaspoon salt
- 3/4 cup vegetable stock
- 1/4 cup water
- 1 teaspoon baking powder
1. Beat the shortening in a bowl with a whisk until fluffy.
2. In a small bowl, mix together the masa harina and salt. In a separate
bowl, combine the stock and water.
3. With an electric mixer (or a wooden spoon), beat the masa and liquid,
alternately, into the shortening, adding just enough liquid to make a
stiff dough. Beat in the baking powder last.
NOTES : A basic dough that can be paired with many fillings. Enough dough for 16-20 tamales.
Assembly: Spread 1-2 Tbl. of the dough in the center of a husk and put a piece of the roasted Anaheim in the center of the dough; add 2 cubes of cheese. Spread an additional tbl of the dough over the filling; fold and tie the tamale. Steam for 1 hour.
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