Veggie Special Tamales
Makes 1 dozen tamales
- 6 c. Basic Fresh Masa, prepared with vegetable stock
- 2 c. Veggie Sauce
- 12 very lg. dried corn husks, soaked, washed, drained, plus more for ties
- 1 green bell pepper, seeded and cut into 1/4-in. strips
- 1 red or yellow bell pepper, seeded and cut into 1/4-in. strips
- 1 sm. zucchini, cut into 5 x 1/4-in. strips
- 2 sm. carrots, peeled and cut into
5 1/4-in. strips
- 1/2 lg. russet potato, peeled and cut into 1/4-in. strips
- 1 7-oz. can Ortega chiles, or 2 fresh green poblano or Anaheim chiles, roasted and cut into 1/4-in. strips
- 1 lg. parsnip, peeled (optional) and cut into 5 x 1/4-in. strips
- 12 green beans and/or snow peas, stemmed and halved
- 2 lg. fresh shiitake mushrooms, cut into 12 slices
- 1/2 bunch cilantro, or 24 sprigs, stems included
- 1/2 lb. (2 c.) cheddar cheese, regular or soy, grated
The Basic Fresh Masa
Makes 30 cups or enough for 5 dozen tamales
- 1-2/3 c. butter
- 6 T. margarine
- 5 lbs. unprepared fresh masa
- 2 - 3 c. chicken, pork, beef or
vegetable stock
- 2 T. salt
In bowl of heavy-duty mixer, combine butter and margarine. With paddle attachment on high speed, whip butter 2 minutes, or until fluffy. Lower speed to medium and add fresh masa alternately with 2 cups stock, then add salt. Beat until well mixed. Return mixer to high speed and whip 3 to 5 minutes, until masa resembles consistency of spackle. If necessary, add additional stock, 1/4 cup at a time, until correct consistency is attained.
Drop approximately 1/2 teaspoon of masa into cup of cold water. If it floats it is ready; if it sinks, whip for another minute. Repeat until masa floats.
The Veggie Sauce
Makes 6 to 8 cups
- 1/2 c. olive oil
- 2 lg. onions, chopped
- 10 cloves garlic, minced
- 1 T. ground cumin
- 1 T. fresh thyme, or 1 t. dried thyme
- 2 green bell peppers, seeded and chopped
- 1 fresh jalapeño, seeded and minced
- 2 T. salt
- 1 T. freshly ground black pepper
- 3 28-oz. cans tomato puree
- 1 - 2 c. vegetable stock (optional)
In large skillet over medium heat, heat olive oil. Add onion, garlic, cumin and thyme. Sauté until onions are soft and aroma of cumin and thyme is strong. Add bell peppers, jalapeño, salt and pepper and sauté 5 minutes more, stirring frequently, until onions are translucent and bell peppers are soft. Add tomato puree, stir, decrease heat to medium, simmer 12 to 15 minutes. Add vegetable stock for a thinner sauce. Remove from heat and cool to room temperature. Store in airtight container in refrigerator 5 to 6 days or freeze up to 3 months.
The Tamales
Prepare masa and sauce. Spread 1/3 to 1/2 cup masa evenly across top half of husk near flat end. One on top of the other, place strip of green bell pepper, strip of yellow or red pepper, strip of zucchini, two strips of carrot, one to two strips of potato, strip of green chile, one to two strips of parsnip, green bean or snow pea or both, one slice shiitake, and two sprigs cilantro. Top with 1 tablespoon cheese and 2 heaping tablespoons sauce. Wrap using the fold-over method; tie twice to hold tamale together. Repeat for remaining tamales. Steam for 1 hour.
Reprinted from "Tamales 101: A Beginner's Guide to Making Traditional Tamales" by Alice Guadalupe Tapp. Published by Ten Speed Press, www.tenspeed.com
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