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Tamale Boats Recipe
|Flour||1 1⁄2 Cup (24 tbs), measured after sifting|
|Corn meal||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Water||1⁄8 Cup (2 tbs)|
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
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.