Tamales with Tracy

Vegetarian tamales

Two Asian girls take on tamales...and vegetarian to boot.

Vegetarian masa dough from fabulousfoods.com

INGREDIENTS
2 3 cups masa harina mixed with 2 cups warm water
1 cup vegetable shortening
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons baking powder
1 1/2 cups vegetable stock

PREPARATION

Makes enough for about 24 medium tamales.

If you’re using masa harina, pour it into a bowl and add the 2 cups warm water. Work the mixture into a dough with your hands, then set it aside to rest for about 15 minutes.

Add the palm oil or vegetable shortening to the work bowl of a standing mixer fitted with the whisk attachment (or use a regular hand mixer in a large bowl) and beat it together with the salt and baking powder until light and fluffy.

If you’re using a standing mixer, switch to the paddle attachment. While beating, add the reconstituted or fresh masa by handfuls into the work bowl. Add the stock and beat until combined. Taste the mixture and add salt if necessary.

Continue beating until the masa is light and fluffy, about 15 or 20 minutes. The masa is ready when a grape sized ball of dough floats in a glass of cold water. If the dough sinks, continue beating 5 minutes longer, then test it again.

Filling: pretty much anything you want + cheese.