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Side Dishes, Soy-Free, Vegetarian
Unlike conventional masa, this recipe uses yogurt in place of
lard or shortening.
Preparation facts
Cooking Time: 1 hr 30 min
Prep Time: 2 hrs
Total Time: 3 hrs 30 min
Servings: 10
Yield: 20 tamales
Ingredients
1 cup (240mL) chicken or vegetable stock*
2/3 cup (100g) white grits, ground as finely as possible, or
white cornmeal
1 cup (240mL) masa harina
1/3 cup (80g) whole milk yogurt cheese*
1 tsp (4g) baking powder
1/2–1 tsp (3–6g) salt
Directions
To make yogurt cheese, pour plain yogurt into a sieve lined with cheese
cloth. Set over a bowl and let drain for 4 hours.
When the cheese is ready, bring stock to a simmer, then pour over grits
in a bowl and allow to soften for about 15 minutes.
Mix in masa harina; set aside until cool. In a mixer fitted with a
whisk attachment, or with an electric hand mixer, combine half the masa mixture and yogurt,
beating for three minutes. Add remaining masa and mix another 3 minutes, to the consistency of
cake batter. Add baking powder and salt to taste.
* Allergy notes: If you are allergic to soy, be sure the broth you
choose is soy-free, as broths frequently contain hydrolized vegetable protein from soy. The
egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 147
Calories from Fat 55 (38%)
% Daily Value*
10%Total Fat 6g
18%Saturated
Fat 3.5g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.8g
6%Cholesterol 18mg
12%Sodium 291mg
3%Potassium 101mg
6%Total
Carbohydrate 19g
2%Dietary
Fiber 0.5g
Sugars 0g
Sugar Alcohols 0g
10%Protein 5g