---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Tex-mex, Main dish
       Yield: 36 servings
       3 oz Dried corn husks
       1 c  TVP® granules or flakes
     7/8 c  Hot water
       2 tb Olive oil
     1/2 c  Onion, chopped small
       3    Cloves garlic, minced
       1    Green pepper, chopped small
       1 tb Chili powder
       2 ts Cumin
     1/2 ts Garlic salt
     1/2 c  Tomato puree
            Dash of cayenne
       2 c  Masa harina
       1 ts Salt
       2 tb Margarine or oil
    Soak the dried corn husks in cold water for 1 hour.
    For the filling, soak the TVP® in 7/8 c. hot water for
   5 minutes. Saute the olive oil, onion, garlic and
   green pepper in a skillet.
    Add the chili powder, cumin, garlic salt, tomato
   puree and cayenne to the reconstituted TVP®. Mix TVP®
   and onions and heat together for 2 minutes. Taste the
   filling and add a little hot sauce, if desired.
    To make the masa dough, place the masa harina and
   salt into a bowl. Slowly add enough warm water (about
   1 1/2 cups) to make a firm but moist dough, working in
   the margarine or oil as you knead the mixture.
    To form the tamales, use the palm of your hand to
   slap-pat the masa dough into flat patties a
   quarter-inch thick. Fold patty around a spoonful of
   filling and place in a drained corn husk. Fold the
   husk over to enclose the filling. If husks are small
   or broken, use several pieces. Place 1 cup hot water
   in thebottom of a kettle, place a steamer rack in the
   kettle and stack tamales on rack. Cover pan, bring
   water to a boil, reduce heat and steam tamales 45
   minutes. You may want to cook them in two batches,
   depending on the size of your steamer.
    Makes 36-40 tamales.
    Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2
   g fat
 TVP is a registered trademark of Archer-Daniels-Midland Company.