Mexican

The Editor's Vegetarian Tamales is for Dinner.

The Editor's Vegetarian Tamales takes 45 minutes to prepare.

The Editor's Vegetarian Tamales takes 120 minutes to cook.

The Editor's Vegetarian Tamales makes 13 servings.

The ingredients for The Editor's Vegetarian Tamales are:

Filling:
1medium onion, sliced
4 poblano chiles, stems and cores removed
1/2 tablespoon olive oil
1 close garlic, chopped
chili powder and cumin to taste


Dough:
2 cups masa harina
1 1/4 Cups vegetable broth
1teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening
1/2 teaspoon chili powder
1/2 taspoon garlic powder

13 round coffee filters.

Here is how you make The Editor's Vegetarian Tamales:

*Broil the poblanos:Slice the tops off the poblanos and remove the core and seeds. Slice in half lengthwise and place cut-side down on a baking sheet drizzled with olive oil. Broil these on high for 5-8 minutes or until the skin is black and bubbly. Rinse under cold water and peel the black skin off -- it's OK if some stays on, it adds a smokey flavor. Slice these into bite-sized chunks.*Make the filling:--In a saute pan, heat olive oil. Add onion slices and garlic. Salt to taste. When onions are fairly well cooked through, add in poblanos and sprinkle with about 1/4 teaspoon each of cumin and chili powder (or to taste). Heat until everything is soft and set aside.--In a medium bowl combine the can of refried beans with 1 teaspoon (or to taste) of cholula (or your favorite) hot sauce. Mix in chili powder and cumin to taste and set aside.*For the dough:In a large bowl, beat the shortening a tablespoon of the veggie broth until fluffy. Combine the masa harina, baking powder and salt; stir into the shortening mixture, adding more broth as necessary to form a spongy dough. (I used about 3/4 cup of broth, but you may need more or less.) The dough is ready when a 1-teaspoon ball floats in a cup of water. Mix thoroughly, you can't over mix this. It should have the consistency of cookie dough, but not be sticky.*Make the tamales:--Flatten 13 round coffee filters. Pinch the dough into 13 balls and work two tamales at a time. Place one ball in the center of each coffee filter and press flat with your hands until the dough is 1/4 inch to 1/2 inch thick. -- Place one tablespoon of the pepper and onion mixture along with 1 tablepoon of the refried beans onto one side of the filling. Top with a pinch of shredded cheese.-- NOTE: If the masa begins to become crumbly, just add more broth. Masa dries out easily and it's no big deal to add more broth to keep it moist.-- Roll up the tamale like a cigar, pressing in on the ends as you go. You'll roll the coffee filter up with the tamale, folding the ends in similar to a burrito. Flatten slightly in your hands and place upright in the top section of a pasta pot (the part with all the holes in it). Overlap the tamales in the pot sightly for stability -- this helps them stay together while steaming. --Steam for 1 hour or until tamales are firm. 13 tamales line the outside of my pasta pot while the center is vacant. Steaming takes about 1.5 to 2 hours, but depending on the size of your pot (and how densely packed the tamales are), it can take up to 3 hours.Serve with The Editor's Green Tamale Sauce (nutrition not included here)! :) Serving Size:?Makes 13, 4-inch tall tamalesNumber of Servings: 13Recipe submitted by SparkPeople user EDITORABC.

The nutritional information for The Editor's Vegetarian Tamales is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 197.4

• Total Fat: 13.3 g
• Cholesterol: 10.4 mg
• Sodium: 274.7 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 2.0 g
• Protein: 3.6 g

The Editor's Vegetarian Tamales is Mexican cuisine.

The dietary needs meet for The Editor's Vegetarian Tamales is Vegetarian