Related recipes: Cheese, Corn, Dairy Foods, Delicious Living Magazine, Egg-Free, Grains, Low-Fat, Mexican, Side Dishes, Soy-Free, Vegetarian
Preparation facts
Cooking Time: 1 hr 30 min
Prep Time: 2 hrs
Total Time: 3 hrs 30 min
Servings: 10
Yield: 20 tamales
Ingredients
1 cup (240mL) chicken or vegetable stock*
2/3 cup (100g) white grits, ground as finely as possible, or white cornmeal
1 cup (240mL) masa harina
1/3 cup (80g) whole milk yogurt cheese*
1 tsp (4g) baking powder
1/2–1 tsp (3–6g) salt
Directions
To make yogurt cheese, pour plain yogurt into a sieve lined with cheese cloth. Set over a bowl and let drain for 4 hours.
When the cheese is ready, bring stock to a simmer, then pour over grits in a bowl and allow to soften for about 15 minutes.
Mix in masa harina; set aside until cool. In a mixer fitted with a whisk attachment, or with an electric hand mixer, combine half the masa mixture and yogurt, beating for three minutes. Add remaining masa and mix another 3 minutes, to the consistency of cake batter. Add baking powder and salt to taste.
* Allergy notes: If you are allergic to soy, be sure the broth you choose is soy-free, as broths frequently contain hydrolized vegetable protein from soy. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
