Hot Tamales


Writer’s block.

Hot Tamales (GF, VG)
Dough (makes about 4 large tamales – double or triple this recipe if you want to freeze some)
  • 2 cups masa harina
  • 1 (10.5 ounce) can veggie broth, or one bullion and 10 oz water
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup lard
  • 1 (8 ounce) package dried corn husks

Spicy Butternut Squash Filling

  • 1 butternut squash chopped
  • 2-3 cloves of garlic, chopped
  • 4-5 slices of ginger, minced
  • 1/2 red onion, chopped
  • butter
  • olive oil
  • 3 tablespoons sage, chopped
  • 1 teaspoon chili powder
  • Cotija cheese
  • Romano cheese, grated
Smoked Salmon Filling
  • 8 oz. lox or smoked salmon
  • 1/2 red onion, chopped
  • 2-3 cloves garlic, chopped
  • Cotija cheese
  • Romano cheese
  • Black pepper
  • 1-2 teaspoons rosemary, chopped

To make your dough, simply mix the ingredients together. ‘nuf said.

Soak the corn husks in hot water until they become pliable and spread your dough out on to them leaving a little room on each side of the husk. Add your filling in the middle. For the Smoked Salmon, there is not a lot of heat involved. Just saute your onions and garlic, pile on the cheese and roll it up.

For the Butternut Squash filling, saute the squash in olive oil until it is medium soft, add onions and garlic and sprinkle on the chili powder. Add butter and saute it a bit longer. Don’t overcook it. Spoon some into the middle of your tamale adding the fresh ginger and cheese before rolling. Tie your tamales at the ends.  Don’t use your old shoe laces unless absolutely necessary.

Get your steamer ready. Set…

Go.

Steam them for about 45 min. Eat.

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