Tamale
Ingredients
- 25-30 corn husks
- 4 C Masa Harina
- 3-3-1/2 C Vegetable Broth (+ more as needed)
- ½ C Extra-Virgin Olive Oil
- 1 t Baking Powder
- ½ t Salt
- ¼ t Turmeric
Instructions
- Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.
- In a large bowl, add in the masa harina, baking powder, salt, and turmeric. Mix together until uniform, then pour in 3 cups of vegetable broth (to start) and the 1/2 cup of olive oil. Mix until well combined, adding more liquid as needed so that the dough is spreadable (we added 1/2 cup more)
- To assemble each tamale, spread about 3-4 tablespoons of the masa mixture on the center of the corn husk to 1/4 to 1/2 inch thickness (depending on your preference). Place 1-1/2 to 2 tablespoons of the filling into the center.
- Fold in and overlap both sides of husk and fold up the bottom. Rip one or two of the corn husks into thin (1/4″) strips and use these to tie the tamales shut. Refer to images above if needed.
- Place the tamales open side up into a large steamer basket. Add water to a large steamer pot, just below the basket, and bring it to a boil. Reduce heat to low and cover. Steam the tamales for 1 hour, being sure to add water to the pot when necessary to prevent burning.
- Remove tamales from husks and add toppings of choice
- To freeze the tamales: leave them in the husks and place them in freezer safe bags. To reheat, place the tamales in a steamer for about 10-15 minutes, or until softened.
- Suggested fillings: - Artichoke, onions, garlic, green chilies and vegan cheese (mozzarella) - Oyster mushrooms, onions, garlic, green chilies, and vegan cheese (mozzarella) - Taco meat