Tamale Boats Recipe
Ingredients
| Flour | 1 1⁄2 Cup (24 tbs), measured after sifting | |
| Corn meal | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Water | 1⁄8 Cup (2 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1593 Calories from Fat 653
% Daily Value*
Total Fat 74 g113.3%
Saturated Fat 17.5 g87.5%
Trans Fat 9 g
Cholesterol 0 mg
Sodium 2021.4 mg84.2%
Total Carbohydrates 207 g68.9%
Dietary Fiber 12.1 g48.3%
Sugars 0.9 g
Protein 25 g50.5%
Vitamin A 29.6% Vitamin C 5.3%
Calcium 4.4% Iron 67.3%
*Based on a 2000 Calorie diet
Directions
With a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.
Add water, mixing lightly only until dampened.
Roll out on a lightly floured board to form a rectangle about 12x18.
Cut in half lengthwise.
Place .a rectangle of dough over the inside'of a corn stick pan shaping each section to form a boat.
Cut almost through the dough between each corn stick mold.
Bake in a hot oven (425°F.) 10 to 12 minutes or until pastry is lightly browned.
Separate the boats by cutting the rest of the way through the pastry between each corn stick mold.
Arrange the boats on a platter and fill with meat mixture.
Chef
