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Name: Tamales--Basic Masa Dough
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 1 ts Salt; 6 c Masa harina; 3 c Water

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INGREDIENTS

1 ts Salt
6 c Masa harina
3 c Water

Servings

INSTRUCTIONS

Date: Thu, 28 Mar 1996 00:43:27 -0500 From: BobbieB1@aol.com To make dough: a. Dissolve salt in water and add to masa harina in a large mixing bowl. b. Mix and knead briefly in bowl to make a stiff dough. c. Transfer to a cutting board and form into an 8" to 10" log. d. Cut dough into 18 equal-sized pieces (about 1" each) e. Roll each piece of dough into a ball. Set aside and cover with a damp cloth. To assemble tamales: a. If using dried corn husks, soften by steaming for 3 to 5 minutes or soaking in warm water for 10 minutes. Fresh corn husks and parchment paper are ready to use. b. Flatten each ball of dough in the palm of your hand and form into a shallow bowl shape. c. Place 2 haeaping tablespoons of filling in center of each piece of dough. Fold sides into corner. d. Seal edges by pinching lightly with your fingertips. e. Gently roll sealed tamales between your hands into a thick cigar shape. f. Place each tamale lengthwise int the center of a corn husk. Wrap the two wide ends of the corn husk around the tamale. Fold the top edge of the corn husk over the tamale. To Cook tamales: a. Lay tamales on stacked steamer trays. Cover and steam 40 to 45 minutes over rapidly boiling water. Add more water to pot as needed to create steam. (If steamer trays are unavailable, 2 metal steamer baskets placed in separate pots filled with water just below the baskets may be used.) b. Remove tamales from steamer, discard husks and serve warm or at room temperature. Per serving: (2 tamales) 144 cal, 0 g prot, 127 mg sod, 30 g carb, 1 g fat, 0 mg chol, 3 mg calcium From _Vegetarian Gourmet_ Summer 1993 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Tamales--Basic Masa Dough

1 ts Salt
6 c Masa harina
3 c Water

Date: Thu, 28 Mar 1996 00:43:27 -0500    From: BobbieB1@aol.com  To make dough: a. Dissolve salt in water and add to masa harina in a large  mixing bowl. b. Mix and knead briefly in bowl to make a stiff dough. c.  Transfer to a cutting board and form into an 8" to 10" log. d. Cut dough  into 18 equal-sized pieces (about 1" each) e. Roll each piece of dough into  a ball. Set aside and cover with a damp cloth.    To assemble tamales: a. If using dried corn husks, soften by steaming for 3  to 5 minutes or soaking in warm water for 10 minutes. Fresh corn husks and  parchment paper are ready to use. b. Flatten each ball of dough in the palm  of your hand and form into a shallow bowl shape. c. Place 2 haeaping  tablespoons of filling in center of each piece of dough. Fold sides into  corner. d. Seal edges by pinching lightly with your fingertips. e. Gently  roll sealed tamales between your hands into a thick cigar shape. f. Place  each tamale lengthwise int the center of a corn husk.  Wrap the two wide  ends of the corn husk around the tamale. Fold the top edge of the corn husk  over the tamale.    To Cook tamales: a. Lay tamales on stacked steamer trays. Cover and steam  40 to 45 minutes over rapidly boiling water. Add more water to pot as  needed to create steam. (If steamer trays are unavailable, 2 metal steamer  baskets placed in separate pots filled with water just below the baskets  may be used.) b. Remove tamales from steamer, discard husks and serve warm  or at room temperature.    Per serving: (2 tamales) 144 cal, 0 g prot, 127 mg sod, 30 g carb, 1 g fat,  0 mg chol, 3 mg calcium    From _Vegetarian Gourmet_ Summer 1993    MM-RECIPES@IDISCOVER.NET    MEAL-MASTER RECIPES LIST SERVER    MM-RECIPES DIGEST V3 #89    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 9

Calories: 547
Calories from Fat: 51 (9%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 8.9mg		0 %
Potassium 453.8mg		12 %
Total Carbohydrate 114.3g		34 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 114.2g
Protein 14g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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