Goat Cheese Tamales with Olives and Raisins

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 28%
  • Fat: 9.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 10g
  • Carbohydrate: 49.6g
  • Fiber: 5.2g
  • Cholesterol: 14mg
  • Iron: 2.2mg
  • Sodium: 709mg
  • Calcium: 181mg

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 Basic Masa Dough
  • 2 cups hot water

Preparation

  1. 1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
  2. 2. Preheat oven to 450°.
  3. 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. 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.
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