- 4 oz tofu, silken, mashed
- 6 oz Mochi cake, uncooked-grated
- 4 tbsp miso paste, white, yellow, or mellow
- 4 tbsp corn oil
- Mix filling ingredients until smooth.
- Dissolve salt in water and add to masa harina in a large mixing bowl.
- Mix and knead briefly in bowl to make a stiff dough.
- Transfer to a cutting board and form into an 8" to 10" log.
- Cut dough into 18 equal-sized pieces ( about 1" each).
- Roll each piece of dough into a ball.
- Set aside and cover with a damp cloth.
- 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).
- 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 corner.
- Seal edges by pinching lightly with your fingertips.
- Gently roll sealed tamales between your hands into a thick cigar shape.
- 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.
- Fill the tamales
Cooking the tamales Edit
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). Remove tamales from steamer , discard husks and serve warm or at room temperature.
Nutritional information Edit
Per serving (2 tamales)
- 393 cal | 3 g prot | 411 md sod | 67 g carb | 10 g fat | 0 mg chol | 36 mg calcium