May 3, 2010

Vegan Tamale

Tamale Filling:
1 1/4 pounds vegan shredded/strips/ground pork, beef, chicken or cooked and seasoned shredded/strips/ground tofu, TVP, seitan.
1 large onion, halved
1 clove garlic
4 dried chile pods/dried ancho chiles
2 cups water
1 1/2 teaspoons salt
2 teaspoons cumin
2 whole jalapenos

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can vegan beef, vegetable, or chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup oil, vegan butter or vegetable shortening
1 (8 ounce) package dried corn husks

Optional Toppings:
vegan sour cream
vegan shredded cheese
salsa/pico de gallo

1. Place main vegan meat filing into a Dutch oven with onion and garlic add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through.
2. Use rubber gloves to remove stems and seeds from the chile pods and jalapenos. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and and cumin, set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, mix the oil, vegan butter or vegetable shortening with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the oil, vegan butter or vegetable shortening mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Add toppings. For a creamy sauce, mix sour cream into the chile sauce.

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