Goat Cheese Tamales with Olives and Raisins

Goat Cheese Tamales with Olives and Raisins Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.

Yield:

8 servings (serving size: 2 tamales)

Recipe from

Nutritional Information

Calories 314
Caloriesfromfat 28 %
Fat 9.8 g
Satfat 4.2 g
Monofat 3.2 g
Polyfat 1.7 g
Protein 10 g
Carbohydrate 49.6 g
Fiber 5.2 g
Cholesterol 14 mg
Iron 2.2 mg
Sodium 709 mg
Calcium 181 mg

Ingredients

16 dried corn husks
1 cup golden raisins
1/2 cup sliced green onions
1/4 cup fat-free sour cream
1/4 teaspoon salt
6 Spanish olives, coarsely chopped
2 egg whites
1 (3-ounce) log goat cheese
3 ounces fat-free cream cheese
2 cups hot water

Preparation

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

2. Preheat oven to 450°.

3. Combine raisins and next 7 ingredients (through cream cheese), stirring well to combine. Working with one husk at a time, place 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 tablespoon cheese mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

4. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

Note:

Julianna Grimes,

December 2008
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