Ingredients
- FOR THE DOUGH:
- 1 package Corn Husks (about 20 Husks)
- _____
- 2 cups Masa
- 1 teaspoon Baking Powder
- 3/4 teaspoons Salt
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 2-1/4 cups Veggie Broth
- 1 stick Butter
- _____
- FOR THE FILLING:
- 1 bunch of cilantro, chopped
- 1 tbsp oil
- 1 tsp chili powder
- 1 tsp cumin
- 2 roma tomatoes, chopped
- handful of mushrooms, chopped
- 3 green onions, chopped
- 2 poblano peppers, halved and seeded
- 1 tsp salt
- 2 garlic, chopped
- 1 large sweet potato, chopped
- 1/2 lime, squeezed
- 1/2 c shredded cheddar
- 1/4 c broth
Preparation
Step 1
DOUGH:
cream the butter in a standing mixer. in seperate bowl,mix all dry ingredients, add broth to dry ingredients until sticky but firm dough forms. add dough to the butter and mix until incorporated, about a minute. scrape the bowl to make sure all the butter is mixed in.
FILLING:
roast the sweet potato, mushrooms and poblano pepper in oven at 425 degrees for 30 minutes. peel peppers and chop. add rest of the indgredients except for broth and cheese. heat in skillet for 3 minutes, add broth and heat. remove from heat and add cheese.
CORN HUSK:
soak corn husk for 40 minutes. leave in water until ready to use
assembly tamales and then steam over medium high heat for 90 minutes.
http://tastykitchen.com/blog/2011/02/step-by-step-vegetarian-tamales/