| Ingredients |
***** Not Found *****
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| Preparation |
1 cup dried beans, presoaked
;Water
2 cups masa flour (not masa dough)
or corn meal
1 teaspoon salt
In pot cook beans in water several hours until they begin to fall apart.
Results should be about 4 cups of beans and liquid.
If using masa flour, let beans cool, then mix well with masa flour and
salt. If using corn meal, poiur boiling beans on cornmeal and stir
furiously, then add salt.
Form corn-bean dough into balls about 2 inches in diameter, wrap in corn
husks or foil and steam 1 hour.
Makes about 20 2 inch tamales.
From: sally charette . Fatfree Digest [Volume 8
Issue 56] Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
: Just saw this recipe in today's _L.A. Times_. I've been looking for
something like this. It explains that in pre-Columbian times, the Mayans
didn't use lard in their tamales. change anything in this recipe and
haven't tried it yet, but it looked like it should be shared! The recipe
apparently comes from "Americas First Cuisines" (University of Texaz:
$14.95 paper/ $35.00 cloth, 288 pp ) by Sophie Coe :" |
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