Title: Tamales: Basic Procedure
Categories: Entree Vegetarian
Yield: 18 Servings

1	ts	Salt
3	c	Water
6	c	Masa harina

TO MAKE DOUGH: * Disolve salt in water and add to Masa harina in a large mixing bowl * Mix and knead briefly in bowl to make stiff dough * Transfer to cutting board and form into an 8" or 10" log * Cut dough into 18 equal-sized piecse (about 1" each) * Roll each piece of dough into a ball. * Set aside and cover with a damp cloth.

TO ASSEMBLE TAMALES: * If using dried corn husks, soften by steaming for 3-5 minutes or soaking in warm water for 10 minutes. Fresh corn husks and parchment paper are ready to use. * Flatten each ball of dough in the palm of your hand and form into a shallow bowl shape. * Place 2 heaping tablespoons of filling in center of each piece of dough. Fold sides into center. * Seal edges by pinching lightly with your fingertips * Gently Roll sealed tamales between your hands into a thick cigar shape. * Place each tamale lengthwise in the center of a corn husk. Wrap the two wide ends of the corn husk around the tamale. Fold the top edge of the corn husk over the tamale.

TO COOK TAMALES: * Lay tamales on stacked steamer trays. Cover and steam 40-45 minutes over rapidly boiling water. Add more water to pot as needed to create steam.(If steamer trays are unavailable, 2 metal steamer baskets placed in separate pots filled with water just below the baskets may be used.) * Remove tamales from steamer, discard husks and serve warm or at room temperature.

**Hints: Refrigerate leftovers in a covered bowl or wax paper sandwich bags. To brind out the flavor of leftover tamales, resteam them for several minutes before serving.

*** From the Vegetarian Gourmet: Summer 1993 - Don Matesz ***

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