Green Chili & Cheese Tamales

Ingredients:

THE MASA:
4 cups Bob’s Red Mill Masa Harina
2 teaspoons onion powder
2 teaspoons cumin
1 teaspoon chili powder (optional)
2 teaspoons baking powder
1 teaspoons salt
3 1/3 cups vegetable broth
1 cup safflower or vegetable oil
1/2 package dried cornhusks*
 
FILLING:
1 package CHOA Creamy vegan cheese slices
4 Fresh Anaheim chili peppers
 
ACCOMPANIMENTS:
Salsa verde
Pico de Gallo
Red chili sauce
Side of Mexican rice
Side of beans
Lime wedges
Fresh cilantro

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 chili peppers by placing them directly on a flame to char the skin, using tongs carefully turn them every few minutes until the skin is blackened. Once the chilis are completely blackened transfer them to a paper bag or cover them and let them cool. Remove the skin and seeds, cut them into 2x3 inch strips and set aside.
  3. Remove the cheese from the packaging and cut twelve 1/4 inch think slices, set aside.
  4. In a large mixing bowl combine masa harina, seasonings, baking powder and salt, stir to combine. Measure vegetable broth and oil in a large liquid measuring cup. Stir well to combine then pour into the masa mixture.
  5. 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 about the consistency of peanut butter. If not, adjust the recipe by adding more masa harina, or broth as needed.
  6. Tear 2-3 husks into strips for tying the tamales. Using the largest husks, lay one out at a time and spread a heading spoonful of the masa mixture in the center upper 1/3 of each husk, spread it out evenly then add a piece of the roasted chili and a slice of vegan cheese. Add a second spoonful of masa to cover the cheese and chili. Fold the both up over the tamale then fold in the sides. Use one of the corn husk strips to tie the tamale in the center to secure it, the top will remain open.
  7. Prepare a large steamer pot with a steaming basket and a few inches of water. Place the tamales in the steamer basked stand-in upright with the open side up. Bring the water to a boil and steam them 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 easily peels away from the husk.
  8. Serve the hot tamales topped with your favorite green chili sauce and a side of Mexican rice and beans. Cooked tamales and be stored frozen for 6-8 weeks then reheated. Makes 12 large or 18-20 small tamales.
  9. *Dried corn husks are available seasonally at Smart & Final or at most local Latino markets
  10. *Note
  11. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]