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Ingredientes
- 1 x Basic Masa Dough Recipe
- 18 x Corn husks or possibly parchment papers
- 1 lb Tempeh
- 1 x Kelp or possibly Kombu (8")
- 3Â 1/2 c. ,water
- 1/2 c. Tamari or possibly soy sauce
- 2 sm Red peppers, dry, crumbled
- 6 x Garlic cloves, chopped
- 1 Tbsp. Chili pwdr
- 2 tsp Cumin pwdr
- 2 tsp Sage
- 1 tsp Thyme
- 1 tsp Fennel seed, roasted, crushed
- 2 tsp Vinegar, apple cider
Direcciones
- To make filling: Pressure cook tempeh and kelp in water and tamari, cooking for 30 min at pressure.
- Then cook any remaining liquid into tempeh. (Or possibly place tempeh, tamari and kelp in 4 1/2 c. boiling water and simmer till water is absorbed, about 1 hour.
- Mash tempeh and kelp in a bowl and mix with remaining ingredients.
- Fill masa dough*using only 1 1/2 Tbsp. filling) and cook according to "Tamales: Basic Procedure".
- Hint: If making chorizo in advance, cover and store in the refrigerator to allow flavors to develop.
- Instead of tempeh, use tofu which has been frzn for at least 2 days. Thaw it and squeeze to remove excess water. Mash with kelp and mix with remaining ingredients.
- Instead of tempeh, use 1 2/3 c. cooked, mashed kidney beans mixed with 1/3 c. minced walnuts. Mash with kelp and mix with remaining ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 9 servings | |
| Calories 118 | |
| Calories from Fat 49 | 42% |
| Total Fat 5.8g | 7% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 817mg | 34% |
| Potassium 305mg | 9% |
| Total Carbs 8.15g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.9g | 1% |
| Protein 10.72g | 17% |
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