Meatless Bulgur-Filled Tamales
Yield
9 servingsPrep
30 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
masa flour
formed into dough |
* |
| 18 | each |
corn
husks |
*
|
| Filling | |||
| 1 | cup |
cracked wheat (bulgur)
|
|
| 8 | each |
tomatoes
minced |
|
| ¼ | cup |
onions
dried |
|
| 2 ¾ | cups |
water
boiling |
|
| 4 | tablespoons |
miso paste
rice, brown |
|
| 2 | tablespoons |
arrowroot flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
masa flour
formed into dough |
* |
| 18 | each |
corn
husks |
*
|
| Filling | |||
| 237 | ml |
cracked wheat (bulgur)
|
|
| 8 | each |
tomatoes
minced |
|
| 59 | ml |
onions
dried |
|
| 651 | ml |
water
boiling |
|
| 6E+1 | ml |
miso paste
rice, brown |
|
| 3E+1 | ml |
arrowroot flour
|
|
Directions
In a medium sized mixing bowl, combine bulgur, tomatoes, pepper and onion.
Add boiling water. Stir and cover with a dinner plate. Let sit for 15 minutes.
Add miso and arrowroot, stirring thoroughly.
Fill and cook tamales.
