VEGAN GREEN CORN TAMALES
These Vegan green Corn Tamales are something that i have desired to submit on the grounds that starting my weblog nearly years ago.
So why the wait? For one reason, the corn is harvested late July to early October. My first yr of running a blog came after the season and final yr we didn’t make tamales.
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| VEGAN GREEN CORN TAMALES |
TAMALES
There are numerous one-of-a-kind types of tamales. wherein I live I see major kinds of tamales being made via the locals – purple ones which are full of meat which has been simmered in a purple chili sauce, and inexperienced corn tamales.
Inexperienced corn tamales are made with cheese, freshly cut corn, lard, vegetable shortening, and masa harina (corn flour). There also are candy tamales, but i've yet to strive them.
INGREDIENTS:
- 6 ears fresh white corn (7 1/2 cups after cut)
- 8 ounce vegan cream cheese - I used Tofutti
- 1/4 cup vegetable shortening
- 1/2 cup masa harina
- 1 1/2 teaspoons salt
- 1/4 thinly sliced Hatch green chiles
INSTRUCTIONS:
- Husk the corn and save the leaves. Soak the leaves in water. Save the corn silk if you want to make tea.
- Cut the kernels off the cobs. Process in a food processor until finely ground (see photo above for consistency).
- Using a stand mixer or a hand mixer, mix together corn, vegan cream cheese, vegetable shortening, masa harina, and salt until mixed thoroughly.
- For each tamal, open the corn husk and spread about 1/4 cup of the masa (the dough) on the widest part of the husk, an inch from the side (it will spread and spill out upon steaming). Using a fork, place a strip of Hatch green chili on top of the masa.
- Roll the husk tightly and fold over the small edge. Pinch it so that it stays shut. Tie a thin corn husk ribbon around tamal, if desired. Repeat until the dough is used up.
- In a tall pot, lay a few husks flat on the bottom. This is to prevent burning your tamales in case the water gets too low. Place steamer on top of the leaves. Add water up to steamer. Place tamales in vertically. Steam on low heat for 45-50 minutes. Add warm water to the pot as needed. A water bottle works well for adding water. You will know the tamales are done because the masa creeps up to the ends of the tamales.
- To freeze them, wait until they are completely cool. Leave the tamales in their leaves. Place in a freezer bag and resteam or microwave before serving.
