Total Calories: 220
Yield: 8 cups
Put the broth, granulated garlic, and granulated onion in a medium saucepan and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by half, about 15 minutes. Let cool until lukewarm.
Drain the sunflower seeds, saving about 1/2 cup of the soaking water. Put the seeds in a food processor and process into a smooth paste, adding the soaking water, 1 tablespoon at a time, as needed. (All the soaking water may not be needed.)
Put the masa harina and baking powder in a large bowl. Using an electric mixer, mix on low speed for 30 seconds. Add the broth mixture and continue mixing on low speed until thoroughly combined. Increase the mixer speed to medium and mix for 5 minutes. Add the sunflower seed paste and tahini and mix on medium speed until all the ingredients are well combined. Increase the mixer speed to high and mix for 5 minutes. Stored in a sealed container in the refrigerator, Tamale Dough will keep for 3 days.
• To avoid splashing, cover the mixing bowl with plastic wrap before increasing the mixer speed.
• A hand mixer is not recommended for this recipe, as the tamale dough is too thick for that piece of equipment.
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