---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tamales--Basic Procedure
  Categories: Vegetarian, Vegan, Tex-mex
       Yield: 9 servings
  
 ------------------------MASA DOUGH------------------------
       1 ts Salt
       3 c  Water
       6 c  Masa harina
  
    To make dough:
   
      a. Dissolve salt in water and add to masa harina in
   a large mixing bowl.
      b. Mix and knead briefly in bowl to make a stiff
   dough.
      c. Transfer to a cutting board and form into an 8
   to 10 log.
      d. Cut dough into 18 equal-sized pieces (about 1
   each)
      e.  Roll each piece of dough into a ball. Set aside
   and cover with a damp
         cloth.
   
    To assemble tamales:
   
      a.  If using dried corn husks, soften by steaming
   for 3 to 5 minutes or soaking in warm water for 10
   minutes. Fresh corn husks and parchment paper are
   ready to use.
      b.  Flatten each ball of dough in the palm of your
   hand and form into a shallow bowl shape.
      c.  Place 2 haeaping tablespoons of filling in
   center of each piece of dough. Fold sides into corner.
      d.  Seal edges by pinching lightly with your
   fingertips.
      e.  Gently roll sealed tamales between your hands
   into a thick cigar shape.
      f.  Place each tamale lengthwise int 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:
   
      a. Lay tamales on stacked steamer trays. Cover and
   steam 40 to 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.)
      b.  Remove tamales from steamer, discard husks and
   serve warm or at room temperature.
   
    Per serving:  (2 tamales) 144 cal, 0 g prot, 127 mg
   sod, 30 g carb, 1 g fat, 0 mg chol, 3 mg calcium
   
      From _Vegetarian Gourmet_ Summer 1993
  
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