While the filling is simmering away, mix the boiling water with the cornmeal and some salt and stir well.
It will thicken after about 5 minutes. Add in the masa harina and the cold water and mix until you get a soft, almost peanut butter-like consistency. Spread your mixture into a deep roasting pan that has been buttered or greased. Add in a layer of cheese.
Add in your taco mixture, making sure there is plenty of liquid. This liquid is needed to steam the tamale from the inside. Finally, add a last layer of cheese and cover with the remaining tamale dough. If it has thickened too much, add a little water to loosen it and make it spreadable.
While the tamale is in the oven, make your salsa. Just chop up all the ingredients and finely mince the jalapeno and garlic. Mix it all together with some salt and you're done! Remove the tamale from the oven and let it sit for about 15 minutes before slicing into it.
Serve with the salsa. But you can also bake them. Whether you bake, microwave or steam tamales, the corn husk casing will ensure even cooking and prevent dryness. When the dough feels firm, the tamales are done. A common mistake when making tamales is pouring in too much water. This can make the masa take longer to cook and makes the tamales too moist. To make tamales on the stovetop, simply add the tamales to the strainer, add 2 cups of water to the base of the pot, cover and steam on medium heat for about minutes, or until the masa separates easily from the husks.
First you need to find a plate that is oven safe, and slightly smaller than your pot. Then make three large, solid balls out of aluminum foil and place them in the bottom of your pot. Place a metal heat-safe bowl inside the pot upside down, resting it on top of the rack.
Stand the tamales on end inside the pot, resting them between the bowl and pot. Place the lid on the pot. Steam the tamales for one hour, checking the water level every 15 minutes or so. Add water to the cooker until it reaches just below the surface of the rack. Lay tamales on the rack. Cover and cook on HIGH for about hours, or until the tamales reach at least degrees.
To make baked vegan tamales, start with a corn masa mixture. You may add onions and chili peppers for extra flavor. Once the corn masa filling is ready, form it into a ball and place it in a corn husk. Then, all you have to do is bake them in the oven. Tamales made with animal products sometimes contain lard or butter in the corn masa mixture. This extra fat can add moisture and flavor to your filling.
If you find that your vegan tamales are dry, add olive oil to the mixture. The fat in olive oil has a similar effect as the animal fat in butter or lard. Cutting meat and animal fat out of your tamales will reduce your saturated fat intake.
Eating less of this kind of fat may lower heart disease risk, according to the U. National Library of Medicine. Read more: Vegan Mexican Personal Pizzas. Nutrition Cooking and Baking Baking Basics. Andra Picincu is a certified nutritionist and personal trainer with more than 10 years of experience. Her mission is to help people live healthier lives by making smarter food choices and staying active.
In her daily life, Ms. Picincu provides digital marketing consulting and copywriting services as well as nutrition counseling. She owns ShapeYourEnergy, a popular health and fitness website. In , she launched a local nutrition office and partnered up with local gyms to help their clients take the steps needed to better health. Picincu is a regular contributor to these platforms where she provides either health-related content or coaching to those who are interested in achieving a balanced lifestyle.
Connect on LinkedIn. Henry is a freelance writer and personal trainer living in New York City. You can find out more about him by visiting his website: henryhalse.
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