Vegan and gluten-free
Vegan sour cream, if using.
filling:i made 2 different kinds 1.
sautee:1/4 c. chopped garlic, 1/3 c. ch. onion, ditto. chopped peppers, same amount of chopped mushrooms. add
1/2 c. corn kernels. & about 1/3 c. chopped cilantro..
i added slices of zucchini, can also use greens, about
1 cup. season with chilie powder, cumin, oregano & soy sauce. Sautee til near-done. Add abit of water to make stock to add to masa later. Save stock. Then, add chipotle peppers in adobo sauce, NOT MUCH, about 1 tbsp. to
about 1/2 c. tomato sauce. stir well into the vegie mix, & cook another 3 min.
2.also cooked up a yam & beans for an alternate filling using the sofrito above, w/black eye peas.When done, mashem up for the filling, add sr. cream.
the masa:
3 c.masa harina corn flour (not cornmeal)Maseca brand is good.
mixup w/ about 1 tsp. baking powder
1/3 c. vegan spread (i use Earth Balance, soy-free)
abit of'stock' from sautee above,to make wet, pliable, about 1/4 c.
Separate corn husks, tear some into strips to tie tamales.
laying husk out, spoon masa mix onto husk and spread to about 1 in. from all sides. Spoon filling on top making a thick line down middle. Add sour cream if using. taking 1 side of husk, fold over middle, then fold over other side, pressing together as much as possible. Fold up small bottom end of husk over top and tie with strip of husk. Can also fold over top and tie if you want.
Put enough water in steamer, & keep adding enough to steam tamales for about 55 min. Lay leftover husks on bottom of steamer tray, then layer tamales on top. Add a final layer of husks on top, lid on, and we're steamin'!
Note: when done, approach tamales carefully--they're hot!
Use tongs. Let sit a bit, first. But, oh, when you unwrap that baby and dig in...! Well we're in Tamale Heaven 4 sure.
Muy Bueno!
Dinner and a Movie Time! The following all go well with tamales:best choice: Like Water For Chocolate!!! (you go, Gertrudis!) or:
Frida, For Whom the Bell Tolls, Once Upon A Time In Mexico, any Zorro movies (Antonio Banderas is always worth a look, no?) El Mariachi, House of Spirits, Oliver Stone's South of the Border, Che, Motorcycle Diaries, Belle Epoch, Gaudi Afternoon and El sueño del héroe.
Last Sunday was Tamale Time! Ah, the delicioso scent of masa steaming away...nothing better! These are vegan and gluten-free AND ecstatically delicious!You must be prepared for tamale making, takes 2-3 hrs. If you cook filling the day before it can go abit quicker.
Ingredients: dried corn husks--a dozen or so. and first, after peeling them apart, soak in hot water about 20 min.for ez handling.Vegan sour cream, if using.
filling:i made 2 different kinds 1.
sautee:1/4 c. chopped garlic, 1/3 c. ch. onion, ditto. chopped peppers, same amount of chopped mushrooms. add
1/2 c. corn kernels. & about 1/3 c. chopped cilantro..
i added slices of zucchini, can also use greens, about
1 cup. season with chilie powder, cumin, oregano & soy sauce. Sautee til near-done. Add abit of water to make stock to add to masa later. Save stock. Then, add chipotle peppers in adobo sauce, NOT MUCH, about 1 tbsp. to
about 1/2 c. tomato sauce. stir well into the vegie mix, & cook another 3 min.
2.also cooked up a yam & beans for an alternate filling using the sofrito above, w/black eye peas.When done, mashem up for the filling, add sr. cream.
the masa:
3 c.masa harina corn flour (not cornmeal)Maseca brand is good.
mixup w/ about 1 tsp. baking powder
1/3 c. vegan spread (i use Earth Balance, soy-free)
abit of'stock' from sautee above,to make wet, pliable, about 1/4 c.
Separate corn husks, tear some into strips to tie tamales.
laying husk out, spoon masa mix onto husk and spread to about 1 in. from all sides. Spoon filling on top making a thick line down middle. Add sour cream if using. taking 1 side of husk, fold over middle, then fold over other side, pressing together as much as possible. Fold up small bottom end of husk over top and tie with strip of husk. Can also fold over top and tie if you want.
Put enough water in steamer, & keep adding enough to steam tamales for about 55 min. Lay leftover husks on bottom of steamer tray, then layer tamales on top. Add a final layer of husks on top, lid on, and we're steamin'!
Note: when done, approach tamales carefully--they're hot!
Use tongs. Let sit a bit, first. But, oh, when you unwrap that baby and dig in...! Well we're in Tamale Heaven 4 sure.
Muy Bueno!
Dinner and a Movie Time! The following all go well with tamales:best choice: Like Water For Chocolate!!! (you go, Gertrudis!) or:
Frida, For Whom the Bell Tolls, Once Upon A Time In Mexico, any Zorro movies (Antonio Banderas is always worth a look, no?) El Mariachi, House of Spirits, Oliver Stone's South of the Border, Che, Motorcycle Diaries, Belle Epoch, Gaudi Afternoon and El sueño del héroe.
