Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Dried corn husks 2 ts Cumin
1 c TVP granules or flakes 1/2 ts Garlic salt
7/8 c Hot water 1/2 c Tomato puree
2 tb Olive oil Dash of cayenne
1/2 c Onion, chopped small 2 c Masa harina
3 Cloves garlic, minced 1 ts Salt
1 Green pepper, chopped small 2 tb Margarine or oil
1 tb Chili powder

Soak the dried corn husks in cold water for 1 hour.

For the filling, soak the TVP in 7/8 c. hot water for 5 minutes.
Saute the olive oil, onion, garlic and green pepper in a skillet.

Add the chili powder, cumin, garlic salt, tomato puree and cayenne
to the reconstituted TVP. Mix TVP and onions and heat together for 2
minutes. Taste the filling and add a little hot sauce, if desired.

To make the masa dough, place the masa harina and salt into a bowl.
Slowly add enough warm water (about 1 1/2 cups) to make a firm but
moist dough, working in the margarine or oil as you knead the mixture.

To form the tamales, use the palm of your hand to slap-pat the masa
dough into flat patties a quarter-inch thick. Fold patty around a
spoonful of filling and place in a drained corn husk. Fold the husk
over to enclose the filling. If husks are small or broken, use
several pieces. Place 1 cup hot water in thebottom of a kettle, place
a steamer rack in the kettle and stack tamales on rack. Cover pan,
bring water to a boil, reduce heat and steam tamales 45 minutes. You
may want to cook them in two batches, depending on the size of your
steamer.

Makes 36-40 tamales.

Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat

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