1 package of corn husks
2 cups of masa
1 teaspoon of baking powder
3/4 teaspoon of salt
2 teaspoon of cumin
2 teaspoon of chili powder
2 1/4 cup of veggie broth
1 stick of butter
1 zucchini, chopped
3 green onions, chopped
2 cloves of garlic, minced
1 tablespoon of oil
1 large bunch of chopped cilantro
2 roma tomatoes, chopped
1/2 of a lime, juiced
1/2 cup of shredded cheddar cheese
1. Soak your corn husks in hot water for at least 30 minutes.
2. In a large bowl add the masa, baking powder, 1/2 tsp of the salt, and 1 tsp of both the cumin, and chili powder. Now add 2 cups of the veggie broth to your mixture and form a dough.
3. Pop your stick of butter into your mixer and whip it up for a minute or so. Add the masa dough in and mix it up well again. Set your finished dough aside.
4. In your saute pan cook up your zucchini, green onions, and garlic on medium heat in the tbsp of oil for 2 to 3 minutes. Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining cumin, chili powder (1 tsp each) and salt (1/4 tsp). Stir it together and add in the shredded cheese.
5. Take one of your soaked corn husks and spoon a good amount of the masa mixture on top. Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends. Wrap it up like you would a burrito and tie it off. I used another corn husk to tie it up.
6. Grab a big pot and steam those beautiful rolled up veggie delights for about 90 minutes on medium high heat. I didn't have a steamer that big, so I used my large stock pot and placed my noodle strainer inside of it with the pot cover over the top. While the tamales are steaming, periodically check your water level to ensure you don't boil it all away! Pull one out after 90 minutes and unwrap it to see if it's cooked through. The masa should be firm. Serve with rice and beans and enjoy!
Recipe and photo from Mommie Cooks.
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