Tamales???

[BeadedGraces]

I am down here where TEX MEX is awesome...but my question is ... is it possible to make raw tamales? I make a lot of veg juices and have setting aside some awesome beet, tomato, carrot, and spinach pulp...what do you think of that for filling? As anyone tried it?

just wondering!!!
andrea

[sugarsnap]

Funny you should bring this up. I was thinking the same thing as I was making corn chips this past weekend. I bet we could come up with a "mixture" and spread in a corn wrapper fill, wrap and dehydrate.

I wonder if I used a flax, corn mixture with spices, if I could mimic the masa.
Then use a tomato, walnut "sauce" with spanish spices (it would have to be thick) for the center, how that would turn out.
Thoughts?

[BeadedGraces]

Oh my heavens I bet they would be yummilisious. What are your thoughts on the filling though. Would pulp do it or would it be better to use more of the veggie (than just the pulp)

ugg my mouth is watering!!!

[raweater]

What are Tamales? My RFRW recipe book has a recipe for that, I could post it if you want.

[BeadedGraces]

They are a mesaca/mesa "burrito" type little things. The mesa mix is a dough I think with a corn base and that is mixed with a broth and lard...and then spread onto a corn husk and then roasted pulled pork or chicken or beef and placed in the middle. The husk is folded up and then its steamed. It was really yummy...in the before life. Now its just "SAD". But one of my favorite things to make. We would make them homemade here...but I would love to see the recipe you have. Anything would be better than all that meat and lard!!!!!! :o


Thanks!!!!

[raweater]

The recipe is 3 pages long... I don't feel like retyping that now. I may scan the 3 pages and post them, is that legal?

[wyjoz]

get the recipe here: THEY ARE DELICIOUS ! I MADE THEM 4 TIMES; Joz

http://gliving.tv/greenchefs/recipes/sarmas-white-corn-tamales/#more-63

[bfllover]

her recipe is posted on gliving.com ---one of my favorite sites.Also on goneraw there is a version of hers along with a tamilito recipe(small tamale) that uses a raw mock refried bean filling.

[Time2bloom4me]

Funny you should bring this up. I was thinking the same thing as I was making corn chips this past weekend. I bet we could come up with a "mixture" and spread in a corn wrapper fill, wrap and dehydrate.

I wonder if I used a flax, corn mixture with spices, if I could mimic the masa.
Then use a tomato, walnut "sauce" with spanish spices (it would have to be thick) for the center, how that would turn out.
Thoughts?


Try this for a tortillia wrap. It works great for fajitias, burritos topped with sour cream, salsa and guacamole. I would add almond meal to make it fluffy like tamales. Then fill it with tamale fillings. Yum.

The Best Tortillia and Corn Chip Recipie Ever

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Hi, I wanted to keep this recipie for a raw book that I plan on publishing, but I have gotten so many requests for it, I am now making it available for your dining pleasure.

Corn Tortillias

3 1/2 cups of young coconut flesh
4 cups of corn, fresh or frozen
1/4 cup of agave nectar
dash of Pink Himmalyian salt
1 red onion minced fine in the food processor
1/8 cup of onion powder or to taste
1/8 cup of garlic powder or to taste
Optional 2 Tablespoons of nutrutional yeast. Adds a nice flavor and color.
1-2 cups H2O

Blend the young coconut flesh and frozen corn until mushy and smooth. Gradually add the water and blend until smooth and to make it a thin consistency that is spreadable without many lumps. I add agave nectar to bring out and intensify the corn flavor. Add salt to taste to resemble either tortillias (a lesser amount) (or corn chips, increase the amount slightly) Add the rest of the ingredients except onion. Fold in onion last. Spread thinly on the teflex sheets. Dehydrate about 4 hours or until you can peel and flip the tortillias over. Then dehydrate just a bit longer. Until dry, but not stiff. Makes 5 trays. Cut into wraps or round totillia strips. Serve with raw taco filling, guacamole, salsa, and raw spanish rice.

These keep very well and remain flexable stored in the refrigerator. I have had mine several months and they still taste fresh.

To make corn chips, add a little bit more salt and let it dry out a little bit longer until crisp. Break up into pieces and serve with salsa and guacamole. The chips keep well in tupperware and if become soft, can be made crisp again by placing in the dehydrator for about an hour or so.

The flavor can be varied by adding chipolte seasoning or cayenne. If you want BBQ chips add into the mix while blending BBQ seasonings.

I took this to a pot luck and everybody was shocked by how delicious, crisp, and the intense corn flavor in the chips.

[BeadedGraces]

oh my mercy...so much info! i am going to have to try this for sure!