Ike's Tamales.

I made tamales for Ike's birthday(again).  This year they were vegan!  We had a lot of left over mess the day after, but no left over tamales!

Soak your cornhusks in the sink or or a large bowl, overnight if you can. Otherwise you can pour boiling water over them and let them soak and they'll be pliable enough in an hour or so.

I made 6 sauces for all the heat preferences this year, 5 red and 1 green.

Smoky red sauce:

In a pot, cover with water, bring to boil and soak for an hour:

8 Dried Poblano(or other) Chiles

Deseed and slice chiles.

Saute on medium heat in a sauce pot:

2 Tblspoons Olive or veg oil

1 small diced onion(optional)

2 tsp fresh ground cumin

6 cloves minced garlic

When fragrant, add chiles and

1 14 oz can of diced tomatoes.  (I prefer to use the whole peeled tomatoes and dice them myself)

stir and simmer for at least 5 minutes to marry flavors. Salt to taste.

Blend with immersion blender.  You can use this as a base to make milder sauces by simply adding more tomatoes.

Green sauce:

4 cups tomatillos, diced

1 small diced onion(optional)

6 cloves minced garlic

Saute on medium heat in a sauce pot:

2 Tblspoons Olive or veg oil

1 small diced onion(optional)

6 cloves minced garlic

When fragrant, add tomatillos and enough water just to cover. When tomatillos are soft, blend with immersion blender if desired and add

1/2 cup chopped cilantro or culantro leaf if available.

Salt to taste.

Fillings:

This year we made butternut squash and vegetarian pork.  But the possibilities are endless!

For the butternut squash:

Halve lengthwise, scoop seeds, oil, salt and roast at 400 degrees for 30 minutes or until just tender

1 butternut squash

allow squash to cool enough to handle and remove skin and dice.

Add to a skillet on medium low heat: 

2 Tbsp olive oil

4 cloves garlic minced

1 bunch scallions sliced

1 teaspoon of freshly ground cumin

1 teaspoon salt

saute just till aromatic and add squash

mix and cook gently to warm and marry flavors.  Set aside.

Vegetarian Pork:

2-3 cups veggie pork product--shredded or bbq style is best

Add to a skillet on medium heat: 

4 Tbsp olive oil

2 large onions diced

when onions are translucent, add:

8 cloves garlic minced

4 teaspoons of freshly ground cumin

2 teaspoons chili powder

saute till fragrant and add the veggie pork, and a little stock or chili water if too dry.

mix and cook gently to warm and marry flavors.  Set aside.

Tamale dough or masa:

6 cups cornmeal (maseca in the brown bag)

11/2 Tablespoons salt

1 Tablespoon baking powder

1 Tablespoon chili powder

1 Tablespoon fresh ground cumin

1 Cup shortening

6 cups liquid (stock and 1-2 cups chili soaking water, you can also use water boiled with tomatillo husks(husks removed))

Beat shortening with paddle in stand mixer at medium speed(4 or 6 on kitchen aid) till very fluffy.  This will take no less than 10 minutes.  Beat in half of baking powder.

Mix all remaining dry ingredients together in a large bowl. 

Mixing with clean hands, gently incorporate 3 to 4 cups of the liquid.

Add this mix to the shortening in 3 or 4 parts quickly and at a low mixing speed.

Add the remaining liquid and beat rapidly for 1 minute.

Now, assemble the tamales!

Take a husk in your left palm, pointy end toward you, smoother side of the husk up.  Take about 2 Tablespoons of masa with your hand or a spatula and spread it from the upper right corner of the husk toward the bottom left, making a thin square smear of masa.  Add 1 Tablespoon filling in the middle and a little sauce if you like and fold the right side in and the left side around, the bottom edge up, and tie it together with a little strip of husk.  Repeat till the masa is gone!

Arrange tamales upright in a large pot with a steamer basket or raised plate. Cover with a damp cloth and lid and steam for about 30 minutes. Tamales are ready when the husks can easily be pulled away from the masa.  Serve hot!

Refrigerate and resteam for 10 or 15 minutes.  Freeze and resteam for 20-25 minutes.

Scrumptious!