1 lb reconstituted TVP
1/2 onion, chopped fine
2 cloves garlic- crushed
1/4 c water
1/2 c tomato sauce
1 Tbsp tomato paste
1/2 tsp salt (less if sea salt)
1 tsp cayenne pepper
1/4 c cornmeal
1/2 tsp pepper
1 1/2 Tbsp chili powder
1 tsp cumin
Mix dry & wet ingredients separately. Pour dry into wet and mix until it sticks together well.
CORNMEAL COATING 1 c cornmeal
1/4 tsp salt (less if sea salt)
1/2 tsp cayenne
1/2 tsp cumin
1 tsp chili powder
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Roll finger size "meat" filling in cornmeal mix. Roll up in coffee filters (instead of corn husks, the
cheap way), but not real tight. There has to be room for the cornmeal to expand when the broth is
absorbed. Line tamales up in a large skillet.
BROTH 2 c veggie broth
1/2 c tomato sauce
1 Tbsp chili powder
Pour liquid over tamales & invert plate on top (so tamales won't float). Cook on low heat,
covered, for 45 minutes.
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