Steamed Corn Tamales with Roasted Red Salsa

Ingredients

• 2 cups masa harina
• 2 cups sweet corn
• 1 cup salsa roja
• 1 cup vegan butter
• 1 cup cilantro
• 1 teaspoon salt
• 1 cup water
• 12 pieces banana leaves or corn husks
• 2 tablespoons lime juice
• 2 cloves garlic
• 1 small onion
• 1 small jalapeño

Instructions

1. 1

   Soak the banana leaves or corn husks in warm water for at least 30 minutes to soften.

2. 2

   In a large mixing bowl, combine masa harina and salt. Gradually add water and mix until a dough forms.

3. 3

   In a separate bowl, melt the vegan butter and fold it into the masa dough until fully incorporated.

4. 4

   Fold in the sweet corn and chopped cilantro into the masa mixture.

5. 5

   Take a soaked banana leaf or corn husk, spread about 1/4 cup of the masa mixture in the center, fold the sides over, and tie with kitchen twine or strip of husk.

6. 6

   Repeat until all masa mixture is used, about 12 tamales.

7. 7

   Prepare a steamer pot with water at the bottom, ensuring it doesn't touch the tamales. Place the tamales upright in the steamer basket.

8. 8

   Cover the tamales with a wet cloth and steam over medium heat for about 1 hour, or until the masa pulls away easily from the husk.

9. 9

   While the tamales are steaming, prepare the roasted red salsa. Preheat your oven to 400°F (200°C).

10. 10

    On a baking sheet, place the whole jalapeño, onion, and garlic cloves. Roast for 20 minutes or until charred.

11. 11

    Remove from oven, let cool slightly, then blend the roasted vegetables with salsa roja and lime juice until smooth.

12. 12

    Serve the steamed tamales warm with the roasted red salsa drizzled on top.