Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Ethnic Foods

Goat Cheese Tamales with Olives and Sundried Tomatoes by laticia jefferson serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Julianna Grimes, Cooking Light, DECEMBER 2008
(Original recipe called for golden raisins instead of sun-dried tomatoes)

A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.

Nutritional Information
Calories:314 (28% from fat)
Fat:9.8g (sat 4.2g,mono 3.2g,poly 1.7g)
Protein:10g
Carbohydrate:49.6g
Fiber:5.2g
Cholesterol:14mg
Iron:2.2mg
Sodium:709mg
Calcium:181mg

Ingredients:

dried corn husks

1 cup

sun dried tomatoes

1/2 cup

sliced green onions

1/4 cup

fat-free sour cream

1/4 tsp

salt

Spanish olives, coarsely chopped

egg whites

1 3 oz

log goat cheese

3 oz

fat-free cream cheese

2 cups

Basic Masa Dough

2 cups

hot water

Directions:

Preparation

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

2. Preheat oven to 450°.

3. Combine raisins and next 7 ingredients (through cream cheese), stirring well to combine. Working with one husk at a time, place 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 tablespoon cheese mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

4. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

Categories:

Ethnic Foods