No Meat March 2020 - Take The Pledge Today!
Stay Connected:
  • Home
  • Take the Challenge!
  • 2020 Recipes
  • Protein and More
  • Food Substitutes
  • Resources
    • Links
    • Books
    • Recommended Movies
  • About Us
  • 2019 Recipes
  • Blog
  • Contact

Gluten Free - Olive Oil Tamales with Asparagus & Mushrooms

2/12/2013

0 Comments

 
Picture
Ingredients:
Masa dough
3 ½ cups masa harina corn flour (Bob’s Red Mill GF)
2 teaspoons baking powder
1 ½ teaspoons garlic powder
½ teaspoon sea salt
⅔ cup olive oil, partially frozen
2 ½ cups vegetable stock, slightly warm

Filling:
2 tablespoons olive oil
2 cloves garlic, smashed
1 small leek, cleaned and sliced into ¼ inch pieces
3 tablespoons white wine or vegetable broth
10 ounces cremini mushrooms, brushed clean and sliced into quarters
3 tablespoons capers
1 teaspoon dried oregano
½ teaspoon dried rosemary, crumbled
1 small carrot, scrapped and shredded
1/2 pound asparagus, thick end trimmed and sliced into 1 inch pieces
freshly ground black pepper and salt to taste
24 large dried corn husks plus 5 or more additional husks for making ties and lining the steamer

Directions:

1. Set corn husks to soak in a large baking pan filled with enough hot water to cover and soak until husks are soft and pliable, at least 20 minutes. When husks are soft tear 2-4 husks into strands no thicker than ¼ inch to use for tying ends of the tamale (sort of like a huge wrapped piece of candy). In a large mixing bowl stir together masa harina, baking powder, salt and garlic powder. Spoon in olive oil and use an electric hand mixer to beat until mixture looks sandy. Slowly stream in half of the vegetable broth, continue to beat with the hand mixture and stream in the remaining both until a soft fluffy dough forms. If too dry add a tablespoon of additional broth at a time, if too moist sift in a tablespoon of masa harina. Cover dough tightly with plastic wrap to prevent drying out. 2. Make the filling: Saute in a deep 12 inch skillet over medium heat the olive oil and garlic for 30 seconds until fragrant, then add leek and saute 3-4 minutes until softened, then add wine and deglaze the pan for 30 seconds. Add mushrooms and sweat for 5 minutes, covering half way through to soften mushrooms. Stir in capers, crumbled rosemary, and oregano and remove from heat. Stir in shredded carrot and chopped asparagus, season with pepper and salt and let cool enough to handle.

3. To assemble a tamale spread about 3 heaping tablespoons of dough in the center of large soaked corn husk and pat it into a rectangle shape less slightly more than ¼ inch thick, leaving at least an inch of free space on the husk. If your corn husks are on the small side overlap two or three husks to make one large husk. Spoon 2 heaping tablespoons of filling down the center of the dough, then grab the long ends of each husk and press the dough together to encase the filling. Tuck one side of the husk under the dough to cover it, then wrap the remaining half of the husk around the tamale. Tie both ends of each tamales with a strip of soaked corn husk. Repeat with remaining husks and dough. Line the bottom of a large steamer basket with leftover husks and gently stand tamales upright in the basket but don’t pack them in; tamales will expand during steaming and it’s best to make two batches if you can’t fit them all in the steamer at once. Steam for 40-45 minutes until dough is firm and easily peels away from a corn husk. 

veganlatina.com

0 Comments



Leave a Reply.

    NMM Recipes

    Check out our 31-day collection of delectable, healthy recipes that will help motivate you through the month of March.

    Archives

    February 2016
    December 2015
    February 2014
    March 2013
    February 2013
    January 2013
    March 2012

    Categories

    All
    Alfredo
    Apple
    Asparagus
    Avocado
    Banana
    Barbeque
    Beans
    Beet
    Blueberry
    Breakfast
    Broccoli
    Burger
    Burrito
    Cabbage
    Cake
    Carrot
    Cashew Cream
    Cauliflower
    Cheeze
    Chia Seeds
    Chickpea
    Chocolate
    Coconut
    Cookies
    Dessert
    Dinner
    Donuts
    Eggplant
    Gluten Free
    Kale
    Lemon
    Lentils
    Lunch
    Mango
    Meat Substitute
    Muffins
    Mushroom
    Oats
    Orange
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pesto
    Pizza
    Polenta
    Potato
    Pudding
    Pumpkin
    Quinoa
    Rice
    Rolls
    Salad
    Sandwich
    Sausage
    Smoky
    Smoothie
    Snack
    Soup
    Spinach
    Squash
    Stir Fry
    Taco
    Tempeh
    Tofu
    Tomato
    Waffles
    Wrap
    Zucchini

    RSS Feed

No Meat March 2020