VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Vegetarian Tamales

• Prep: 75 mins
• Cook: 40 mins
• Soaking Time: 30 mins
• Total:2 hrs 25 mins
• Servings:16 servings
• Yields: 16 tamales

Nutritional Guidelines (per serving): 141 Kcal

Traditional tamales are made with a corn masa dough surrounding a meat filling. Humitas are another kind of tamale made with fresh ground corn instead of masa.

These garden vegetable tamales have the traditional masa dough, but the vegetarian filling is made with fresh corn, tomatoes, green onions, cilantro, and cheese. The smoky corn flavor of the masa dough contrasts nicely with the sweet fresh corn filling. Once you learn the basics of tamale making, you can fill them with anything from stewed or pulled meats and or other vegetables.

Serve these tamales with black beans and this vegan Mexican rice.

Ingredients

• 1 package dried corn husks
• 3 cups masa harina cornmeal
• 1 pinch kosher salt
• 1 to 2 cups vegetable stock, divided
• 3/4 cup vegetable shortening, or 6 tablespoons vegetable shortening and 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 large tomato, coarsely chopped
• 5 medium green onions, coarsely chopped
• 1 teaspoon cumin
• 1 teaspoon granulated sugar
• 3 to 4 medium ears corn
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon aji amarillo paste, optional
• 1/2 cup queso fresco, crumbled

Steps to Make It

Note: while there are multiple steps to this recipe, this tamale dish is broken down into workable categories to help you better plan for preparation and cooking.

1. Gather the ingredients.
2. Place the cornhusks in a large pot and completely cover them with hot water. Soak the cornhusks for 30 minutes to an hour until they soften and are pliable.
3. In a medium bowl, mix the cornmeal with a pinch of salt and 1 1/2 cups of vegetable stock. 
4. Add the vegetable shortening and work the fat into the mixture with your fingers. Add more vegetable stock in small amounts, kneading after each addition, until you have a smooth, soft dough. The dough should be moist and a little sticky, not stiff.
5. Add the vegetable oil to a heavy skillet and saute the tomatoes, green onions, cumin and sugar over medium heat. Cook until most of the water is evaporated and the vegetables are soft and fragrant, taking about 10 minutes.
6. Cut corn kernels off the ears of corn and stir into the vegetable mixture. Saute 2 more minutes, seasoning with salt and pepper to taste. Remove from heat and stir in cilantro leaves and the aji amarillo paste, if desired.
7. Drain the corn husks and spread them out flat. 
8. Place about 3 tablespoons of masa harina dough in the middle of each corn husk. Use your fingers to press the dough into a 2- by 3 1/2-inch rectangle.
9. Top the dough with 1 1/2 tablespoons of the corn and tomato mixture and a few crumbles of the queso fresco. Place another 2 tablespoons of masa dough on top.
10. Fold the sides of the cornhusks in over the filling, then turn the pointed ends up to the middle, then fold the top flap down, making a little package (for the best outcome make sure you know the proper way to wrap a tamale).
11. Tie the tamales with a strand of cornhusk or twine to secure the husks around the filling.
12. To make larger tamales, you can overlap 2 cornhusks and use them together to wrap the tamale.

Steam the Tamales

1. Bring 1 to 2 inches of water to boil in a steamer pot or a large pot with a colander or steaming basket set into it.
2. Fill the colander or basket with one layer of tamales; you might have to steam them in batches. The tamales should be above the waterline. They are cooked only by the steam.
3. Cover the tamales with a dish towel and the pot lid and steam them for 30 to 40 minutes; add water to the pot when necessary.
4. Remove tamales and serve warm.

and as always have a chilled day from the Viking