Vegetable Tamales

🛒 Ingredients

• Dried Corn Husks 20 g · 0 kcal
• Masa Harina 70 g · 252 kcal
• Vegetable Shortening 25 g · 225 kcal
• Vegetable Broth 90 g · 4 kcal
• Baking Powder 1 g · 0 kcal
• Mixed Vegetables (diced) 90 g · 36 kcal
• Onion (diced) 15 g · 6 kcal
• Garlic (minced) 3 g · 4 kcal
• Tomato Paste 20 g · 10 kcal
• Jalapeño (minced) 8 g · 2 kcal
• Ground Cumin 0 g · 0 kcal
• Smoked Paprika 0 g · 0 kcal
• Fresh Cilantro (chopped) 5 g · 0 kcal
• Vegetable Oil 2 g · 18 kcal

👨‍🍳 Instructions

1. Soak corn husks in hot water for at least 30-60 minutes until pliable; drain and set aside. In a large bowl, beat vegetable shortening until fluffy, then gradually add masa harina, baking powder, and vegetable broth.
2. Mix thoroughly to form a soft, spreadable masa dough. It should be light and fluffy; if too dry, add a little more broth, if too wet, a little more masa harina. Cover and let rest.
3. For the filling, heat vegetable oil in a pan over medium heat. Sauté diced onion and minced garlic until fragrant, about 3-5 minutes.
4. Add mixed vegetables, minced jalapeño, tomato paste, cumin, and smoked paprika. Cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes.
5. Stir in chopped fresh cilantro. Let the filling cool slightly. Now, take a rehydrated corn husk, spread a thin layer of masa dough evenly over the wider end, leaving a border.
6. Place a spoonful of vegetable filling down the center of the masa. Fold one side of the husk over the filling, then fold the other side to overlap, creating a cylinder.
7. Fold the bottom end of the husk up to seal the tamale. Repeat with remaining masa, filling, and husks. Arrange tamales upright in a steamer basket, ensuring they are packed snugly to prevent unfolding.
8. Steam the tamales over simmering water for 1 to 1.5 hours, or until the masa is firm and separates easily from the husk. Serve warm, with your favorite salsa or crema.