Sunday, June 5, 2011

Tamales redone

Sorry no picture on this one.  Almost two years ago I made portabella and black bean margarita tamales.  These were so much better.

2 cups Masa flour
1/2 cups water
1/4 cup olive oil
1/2 tsp salt
1/2 tsp cumin

Mix all of these ingredients together, this will create a nice dough, kind of like what you'd have for cookies.

The filling can be anything you'd like.  I made half of mine with taco seasoned TVP, black beans and mexican corn.  The other half I made with yellow and red peppers and onion that I cooked down in a pan with some cumin and finished with about 2 tbsp of lime juice and 1/2 tsp cumin.

Take a sheet of parchment paper about 9 inches from the roll and tear it off.  I then rolled thsi up and cut it into thirds.  Take each third and put a thin layer of dough on it from one edge to about 1" away from the other, leaving 3 inches or so at the other end. 

Put some filling on it, then tightly roll and fold the extra parchment paper up.  Then place into a pot (I took the top half of my pasta pot and had it on the side).  Once they are all rolled, put water in the bottom of the pot and bring to a boil and steam for 30 minutes.  Make sure the pot doesn't run dry.  I placed a pyrex measuring cup in steamer section to make up for the empty space.

Serve with some salsa and guacamole.

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