- Corn husks
- 6 cups of corn masa flour
- 2 ½ tbsp of vegetarian chicken seasoning
- 1 ½ tsp salt
- 1 tsp baking powder
- 6 ½ cups of water
- ½ cup of salsa verde
- 1 cup of vegetable oil
Potato, Green Chili, Cheese Filling
- 4 cups of diced potatoes
- ½ cup of onions
- 1 tbsp of garlic
- 2 tsp of jalapenos
- ¾ cups of diced green chilies
- 2 ¼ tsp vegetarian chicken seasoning
- ½ tsp salt
- A dash of cumin
- ¾ cups of sharp cheddar
To start we need to get out those corn husks that come dry so grab a bowl large enough to immerse them in water. Add the husks to the bowl of water and let them soak for 20 to 30 minutes. Once you’ve gotten them in you can start making the masa. Get out and measure all the ingredients in the list under masa so your prep time stays efficient. In a large bowl get started off by adding your 6 cups of corn masa flour, add the vegetarian chicken seasoning, add the salt in then add one teaspoon of baking powder. Mix that up a little bit and you’ll be ready to add the six cups of water, the half cup of salsa verde and lastly, the one cup of vegetable oil. Have a little extra water ready to be added into the mixture because the corn masa flour tends to absorb a lot of moisture so depending on the consistency some more water may be suitable. Mix this up thoroughly and you’ll end up with a soft paste.
Next is the delicious filling. Before this can be put together you’ll want to dice your 4 cups of potatoes and boil them until they are super soft. Once you get the potatoes diced and cooking and you can use their cooking time to dice and chop up the rest of the ingredients of the filling. Chop up the half cup of onions, the garlic and jalapenos and dice the green chilies. Since the potatoes are diced to small pieces they will cook faster and before you know it they will be ready to mix up with the other ingredients. In another large bowl add in your cooked diced potatoes, the onions, garlic, jalapenos and green chilies and mix that up a little bit. We can then add in the vegetarian chicken seasoning, the salt, a dash of cumin and the sharp cheddar. Mix this up well and the filling is ready and waiting for use.
This is the time when we get to use those corn husks and actually get to start rolling our tamales. Take out one corn husk and a scoop of masa. Put it on the corn husk and spread it in a 4×4 square to one side of the husk then add about 2 tablespoons of filling and place it in the center of the masa. Take the edge that has the masa on it and fold it over to meet the other edge then try to scoop it over a little bit so you get that nice rounded look, flip the tail in and it’s ready to be popped in and steamed. Add water to the bottom of a large, deep pot and put in a tamale cloth. Do not pre boil this or it could cause you some severe steam burns. Load your tamales in the pot standing straight up filling the pot and you’re ready to steam. Steam at a medium boil for about 1 hour and your tamales will be ready. Gently unroll and place on a dish to enjoy a delicious meal you won’t forget.