Tamales-Serving Suggestions

Tamales-Serving Suggestions

Ingredients

Cornhusks
Masa:
6 cups corn masa flour
2 1/2 tablespoons of vegetarian chicken seasoning
1 1/2 teaspoons of salt
1 teaspoon of baking powder
1 cup of vegetable oil
6 1/2 cups of water
1/2 cup of salsa verde
Red Chili sauce:
6 New Mexico Chiles
2 De arbols chiles
3/4 cup of water
Burger filling:
1 1/2 cups of onions
1 tablespoon of garlic
16 ounces of ground beef
1/2 teaspoon of salt
1/2 teaspoon of cumin
1 tablespoon of oregano
Potato green chili cheese filling:
4 cups of diced potatoes
1/2 cup of onions
1 tablespoon of garlic
2 teaspoons of jalapenos
3/4 cup of diced green chiles
2 1/4 teaspoons of vegetarian chicken seasoning
1/2 teaspoon of salt
A dash of cumin
3/4 cup of sharp cheddar cheese

Instructions

1. Put the corn husks in a bowl and cover them with warm water, letting them soak for 20 minutes.

2. To prepare masa, mix the flour, seasoning, salt and baking powder together. Add the water, salsa verde and vegetable oil. Mix together until it forms a paste.

3. To make the red chili sauce, soak the New Mexico chiles in hot water and remove the seeds. Throw the seedless chiles into a blender with the arbol chiles and water. Blend until you end up with a paste.

4. To make the burger filling, add the ground beef, onions, garlic, salt, cumin and oregano to a pan and saute it and mix it together well. Add the red chili sauce to the burger filling.

5. To make a potato green chili cheese filling, cook the diced potatoes until they are soft. Add the onions, garlic, jalapenos and green chiles and mix them together. Add the seasoning, salt, cumin and cheddar cheese. Mash and stir and mix everything up.

6. Remove the corn husks from the bowl of water. Put a quarter cup of masa on each of the corn husks. Spread it out like a 4X4 square on one side of the corn husk. Take two tablespoons of filling and place it in the center. Roll the filling in the husks.

7. Load the tamales in the tamale pot standing straight up and fill the pot. Steam the tamales at a medium heat for about 1 hour. Take them out, let them cool for 20 minutes. Plate and serve or place them in the freezer for a later date.