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Tamale Party!

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Ingredients:

The Masa:
4 cups masa harina
2 teaspoons onion powder
2 teaspoons cumin
1 teaspoon chili powder, (optional)
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 cups vegetable or vegan chicken broth
1/2 cup avocado, sunflower or other neutral oil
1/2 package dried cornhusks*
 
Filling Options:
Assorted vegan meats
Assorted vegan cheeses
Assorted fresh vegetables, chopped and diced
Roasted peppers
Red or green enchilada sauce
 
Accompaniments:
Red or green salsa or enchilada sauce, heated
Spanish rice
Beans
Lime wedges
Fresh cilantro
Chopped lettuce
Sliced radishes
Sliced jalapeños
Vegan parmesan, (a vegan queso seco alternative)

Directions:

  1. Place the corn husks in a large bowl, cover them with warm water and weight them down to submerge them. Soak for 30 minutes or until pliable.
  2. Prepare the fillings and arrange them in bowls around a work surface.
  3. In a large mixing bowl combine the masa harina, seasonings, baking powder and salt. Measure the vegetable broth and oil in a large liquid measuring cup. Stir well to combine then pour into the masa mixture.
  4. Using a large mixing spoon scrape the sides of the bowl and stir to combine the ingredients. The mixture will thicken as it absorbs the liquid and should become the consistency of peanut butter dough. Adjust the consistency by adding more masa or broth as needed.
  5. Using the largest husks, lay one out at a time on a cutting board and spread a heaping spoonful of the masa mixture in the center upper 1/3 of each husk. Spread it out evenly then add a few tablespoons of the fillings. Place a second spoonful of masa on top of the filling and press it into place using the left and right edges of the husk. Fold the bottom of the husk over the filling then the left and right sides to seal it. Place the tamale seam side down on a second corn husk and repeat the same fold. Fold up the bottom then the left and right sides and transfer the tamale to a steamer basket open end up.
  6. Prepare a large pot with a steaming basket and a few inches of water. Line the basket with any remaining soaked husks. Place the tamales in the steamer basket standing open end up. Bring the water to a boil and steam the tamales covered on medium high for 60 minutes checking the water level occasionally and adding more water as needed. The tamales will be done when the masa peels easily away from the husk.
  7. Serve hot tamales topped with additional sauce and a side of beans and rice. Tamales are a great cooking with a crowd project. Makes 12 large or 18-20 small tamales.
  8. Dried corn husks are available year round at restaurant supply stores
  9. Note:
  10. Recipe courtesy of http://www.veganculinarymemoirs.com.
Course: Dinner

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