Today's recipe is a Mexican classic with a twist; vegan tamales! I have always loved tamales, but sometimes it's hard to find them. When I lived in Florida a Mexican bakery would supply my craving every Friday (if you came in before 12:00). Austin, TX doesn't have a Mexican bakery I have found yet, so my tamale craving went on a craving, until I went to the Trail of Lights last year with some friends another foodie friend of mine (Dancing Dog) saw a food vendor selling tamales (tamale nirvana) I was so happy I had missed them so much! Warm and soft full of silky chicken (they were out of pork) I ate my tamales happily! Now I'm tired of waiting for such events just for some tamales! I'm making my own darn it! So last night I made some (SO GOOD) and here I am sharing my tamale recipe with you all!
- 30 dried corn husks.
- 1 3/4 cups of vegetable oil.
- 3 cups tamale flour.
- 2 cups of lukewarm water.
- 1 teaspoon of salt.
- 5 cups of button mushrooms chopped.
- 2 teaspoons cumin.
- 1 teaspoon paprika.
- 1 1/2 teaspoons garlic powder.
- 1 teaspoon salt.
Soak the dried husks in cold water for 30 minutes. Beat the oil for 7-10 minutes. In another bowl mix tamale flour, water and salt. Add the tamale flour dough too the oil and beat for 5 minutes, set aside the tamale batter while you prepare the filling. Saute the chopped button mushrooms in a tablespoon of vegetable oil. Add the cumin, paprika, garlic powder and salt and saute until hot and cooked. Remove the husks from the water and fill each one with about 1/3 of a cup of the tamale batter, add some of the mushroom and close up and tie with cooking yarn the uncooked tamale. Pack all the uncooked tamales in a large steamer and place more dried husks, a plastic shopping bag and a dry cloth on top. Lid the steamer and steam for 45-50 minutes. Remove from steamer and plate, enjoy with fresh salsa or any sauce you like. Tamales + Moi = a happy girl ;)
Happy Cooking!
Sophie aka SingingFox :3
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