2 bags of Gardein beefless tips
3 organic Mexican zucchini squash
3 organic russet potatoes
1 jar of green olives
2 lbs of cornmeal (masa)
Chile California powder
20 corn husks
Gardein beefless tips
1 sliced organic Mexican zucchini squash
1 sliced organic russet potato
1 whole organic green olive
2 lbs cornmeal
3/4 sea salt
1/2 cup water
3/4 t baking powder
6 T canola oil
1/2 cup of vegetable broth
1 oz of chile California powder
1. Soak 20 large, dried corn husks in warm water (around 1 hour).
2. Mix ingredients above into the masa; work the mixture with your hands. If it is too dry, add more vegetable broth or warm water to get it right for spreading. It should be like thick peanut butter. If it is too thin, add more masa, if it is too thick, add more broth or warm water.
3. After the corn husks are soft, take some of them out of the water, shake the water off, and lay them on the counter on a towel.
4. Roll masa and then spread on corn husk, add filling.
5. Roll tamale on husk and then tie each side.
6. To cook the tamales, you need a very large pot try to keep the tamales out of the water while they steam; add husk to the bottom of the pot; or a steamer can be used. Add about 3 pints of water to the pot, then start stacking the tamales upright until full.
7. Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least two hours. Check water several times and add more if it is getting low