Vegan Tamales with Spicy Mushroom Filling

Ingredients

• 2 cups masa harina
• 1.5 cups vegetable broth
• 2 tablespoons chili powder
• 1 medium onion
• 3 cloves garlic
• 8 ounces mushrooms
• 15 pieces corn husks
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 cup fresh cilantro
• 1 whole lime

Instructions

1. 1

   Soak the corn husks in warm water for at least 30 minutes to soften them.

2. 2

   In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 medium chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add 3 minced garlic cloves and 8 ounces of chopped mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.

4. 4

   Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for an additional 2 minutes to toast the spices.

5. 5

   Remove the skillet from heat and stir in 0.5 cup of chopped fresh cilantro and the juice of 1 lime. Set the filling aside.

6. 6

   In a large bowl, combine 2 cups of masa harina and 1.5 cups of vegetable broth. Mix until a dough forms. The dough should be moist but not sticky.

7. 7

   Take a soaked corn husk and spread about 1/4 cup of masa dough onto the center, leaving space at the sides and bottom. Add 2 tablespoons of the mushroom filling on top of the masa.

8. 8

   Fold the sides of the corn husk over the masa and filling, then fold up the bottom to enclose the tamale. Repeat with remaining husks, masa, and filling.

9. 9

   In a large steamer pot, add water and bring to a boil. Place the tamales upright in the steamer basket, cover with a damp cloth, and steam for about 1 hour.

10. 10

    Check the water level occasionally and add more if necessary. The tamales are done when the masa separates easily from the husk.

11. 11

    Remove the tamales from the steamer and let them cool for a few minutes before serving. Enjoy with salsa or guacamole!