Pecan Masa – Open Faced Tamales

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Yield: 2 dozen

Ingredients

Dough
12 ounces Masa
½ teaspoon Baking powder
1 teaspoon Salt
¼ pound Vegetable shortening
3 cups Vegetable broth
½ cup Pecans, ground
½ package Corn husks, reconstituted

Filling
15 ounces Black beans, canned and drained
½ cup Onion, finely diced
2 ounces Chopped green chiles, canned
1 ounces Garlic, minced
½ cup Corn, frozen

Preparation

Masa
1. Mix masa, baking powder and salt in a bowl.
2. Add the vegetable broth and mix thoroughly with your hands to make soft, moist dough. Set aside.
3. In a separate bowl, whip vegetable shortening until light and fluffy.
4. Add pecans to the masa; continue beating until batter becomes smooth and sticky for several minutes.
5. Allow to rest for at least 25 minutes.
6. Put 3 ounces masa in each corn husk. Tie each end to resemble a boat.
7. Steam for 20-25 minutes until firm.
Filling
Sauté onions, garlic and green chilies until onions are translucent. Add black beans and heat until warmed through

Nutrition information (Doesn’t include toppings)

Calories: 247 Total Fat: 14g Saturated Fat: 3g Carbohydrate: 27g Protein: 5g Sodium: 446mg Vitamin A: 3μg Vitamin C: 2mg Calcium: 66mg Iron: 3mg Folic Acid: 113μg