Vegan Tamales

Masa For Tamales
makes 3 1/2 cups enough for 24-30 tamales

3 1/2 cups masa harina (I used Bob's Red Mill)
2 1/4 cups very hot water

Mix together the masa harina and the water. Cover and let stand at least 30 min, or up to 2 days.


Basic Whipped or Beaten Masa

1 1/4 cups non-hydrogenated shortening, or coconut oil (solid state)
1 tsp salt
3 1/2 cups masa for tamales
2 cups of vegetable broth


Using a stand mixer or handheld mixer beat the shortening or oil until fluffy
add the salt and continue beating while adding the masa in 1 inch pieces waiting a few seconds between each addition.
When about 1/2 the masa is mixed in begin alternating the masa with the vegetable broth until all the broth and masa are mixed in.


Soak 24-30 corn husks to make them pliable
spread the masa about 3/4" thick on the smooth side of the corn husk, cover the widest 2/3 of the husk within 1/2 " of each side.
Place 2-3 Tb filling in the center such as beans, or sauteed vegetables, or green chile, about 1/2" from bottom edge.
Fold one side of the husk over to meet the masa on the other side, roll up and then fold the tail.
Place upright in a preheated steamer pot and use the extra husks to cover them in the pot.
Steam for1- 1 1/2 hours, or until the masa has somewhat firmed and easily pulls away from the husk.

Adapted from Tamales by Daniel Hoyer