Just in time for Cinco de Mayo, here's Monica Roberto's wonderful, and easy to prepare vegan Tamale recipe!
Fresh Corn Tamales
3/4 cup corn kernels
1/2 cup vegetable shortening
1 tsp salt
1 cup masa harina
2/3 cup yellow cornmeal
1/4 cup cumin
1 tsp baking powder
3/4 cup No-Chicken Base Stock, warmed (I like Better than Bouillon)
1 cup Daiya cheese
1/2 cup scallions, chopped
20 dried corn husks, soaked in warm water for 45 minutes.
Your favorite tamale sauce
Beat the shortening using an electric mixer until light and fluffy
Add masa harina, cornmeal, salt, cumin and baking powder
Stir in warmed veggie stock until dough forms.
Stir in corn kernels, cheese and chopped scallions
Mix well.
Drain husks and pat dry. Pull thin husk strip from tamale to use for tying completed tamales.
Place 1/4 cup of the tamale mixture in center of husk, wrap and fold. Tie with reserved husk strips.
Place tamales on steamer rack over boiling water for 30-40 minutes.
Top with your favorite sauce and serve
