Saturday, February 18, 2012
I love tamales, but they are pretty time-consuming to make. Even just steaming them takes an hour to an hour and a half. I knew there had to be a better way.
One day while cleaning out my fridge, I came across some leftover grits that had taken on the form of the container in which I had stored them. I took them out and heated them up, but they remained in that same stubborn shape. That's when it hit me: why not cook the masa, the corn grits used to make tamales, on the stovetop and then roll it in the corn husks with the filling? I gave it a shot, and it worked perfectly. Using this method knocks a good hour off the time it takes to make this dish.
4 cups vegetable broth
1/8 cup olive oil
zest from one lime
1 teaspoon ancho chile powder
1/2 teaspoon baking powder
1 1/4 cups masa (for tamales)
12 corn husks (soaked in water for one hour until soft)
2 1/2 cups tamale filling (recipe follows)
Bring broth to a boil and add the oil, lime zest, chile powder, and baking powder. Stir and then add masa a little at a time so you don't get any lumps. Cook masa for 20 minutes stirring often to develop a creamy texture. While masa is hot, spread about 1/4 cup on the center of a corn husk, place two spoonfuls of filling in the center of the masa, and roll it up; I didn't even fold the ends up because the masa was so thick it stayed in place. Allow them to cool. To serve, simply heat them in the microwave for a few minutes, top hot sauce and your choice of salsa, and enjoy.
2 1/2 cups mushroom meat
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle powder
Mix mushroom meat, cumin, ancho, and chipotle powders together in a small bowl and set aside until ready to use.
Posted by The Chubby Vegetarian at 8:18 PM