Directions: |
Directions:Burger filling: Saute' diced onions in oil until lightly brown. Add the vegeburger, chicken flavoring, chili powder, cumin, and cayenne pepper to the onion and continue to cook over low heat for 15-20 minutes.
Masa Dough: Blend the dry ingredient together masra harina, chicken flavoring, salt, and chili powder. Add the water slowly mixing together until smooth.
Corn husks: Soak corn husks in water for 10 - 15 minutes to clean and make them pliable.
Assembly: Place 3 T. of masa on a corn husk spread over the area and add 1 T. burger. Fold over so the burger is sealed by the masa. Roll corn husk up and fold one end up one inch.
Cooking: Place a stem rack in a large pot fill water to the level of the rack for steaming the tamales. Place tamales with the folded side down and stand them upright for steaming. Steam for 40 minutes for smaller tamales and upto 60 for thicker tamales. |
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Notes: |
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Notes: Valerie Blasingame: I understand that Abuelita learned this recipe for the ladies at the Spanish church. This is another family favorite.
Ruth Rosado: Masa is running and makes for a soft texture. A MUST: Simmer water, oil, chicken flavoring, salt, chili powder and a whole onion for 30 minutes. Cut down the chicken flavoring to 1 T. and increase the salt to 1 1/2 t.. Let water cool and remove the onion then add harina and blend until smooth.
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