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1
Soak the dried corn husks in cold water for 1 hour.
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2
For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet.
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3
Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes.
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4
Taste the filling and add a little hot sauce, if desired.
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5
To make the masa dough, place the masa harina and salt into a bowl. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture.
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6
To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. You may want to cook them in two batches, depending on the size of your steamer.
