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Grilled California Tamale

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A treat for all palates! A vegetarian delicacy...

Makes 10 tamales

  • 2 cups chopped tomatoes, drained
  • 2 teaspoons chopped fresh garlic
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon olive oil
  • 2 cups spinach washed, coarsely chopped
  • 10 ounces goat cheese
  • 1 recipe, Maseca tamale dough, (follow package instructions for one batch)
  • Corn husks, soaked in warm water 1 hour

    1. For stuffing - One day before assembling tamales, mix tomatoes, garlic, basil, vinegar and olive oil in small bowl; refrigerate.
    2. For tamales - Prepare masa; stir in chopped spinach. Lay out 10 corn husks and divide masa into center of each husk. Spread masa about
    3. 1/4 inch thick. Place dollop of tomato mixture in center of masa. Add 1 ounce goat cheese to center of tomato mixture.
    4. Roll tamale in torpedo shape and tie both ends with piece of corn husk.
    5. Place tamales in vegetable steam basket with 1 1/2 inches of water in saucepan, cover; cook over medium heat 55 minutes.Check pan regularly to make sure there is enough water.
    6. Remove tamales from pan, cool, then place in covered container and store in refrigerator until ready to grill.

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