Vegetarian Tamale Pizza Food

VEGETARIAN TAMALES

Steps:

• Gather the ingredients.
• Place the cornhusks in a large pot and completely cover them with hot water. Soak the cornhusks for 30 minutes to an hour until they soften and are pliable.
• In a medium bowl, mix the cornmeal with a pinch of salt and 1 1/2 cups of vegetable stock.
• Add the vegetable shortening and work the fat into the mixture with your fingers. Add more vegetable stock in small amounts, kneading after each addition, until you have a smooth, soft dough. The dough should be moist and a little sticky, not stiff.
• Add the vegetable oil to a heavy skillet and saute the tomatoes, green onions, cumin and sugar over medium heat. Cook until most of the water is evaporated and the vegetables are soft and fragrant, taking about 10 minutes.
• Cut corn kernels off the ears of corn and stir into the vegetable mixture. Saute 2 more minutes, seasoning with salt and pepper to taste. Remove from heat and stir in cilantro leaves and the aji amarillo paste, if desired.
• Drain the corn husks and spread them out flat.
• Place about 3 tablespoons of masa harina dough in the middle of each corn husk. Use your fingers to press the dough into a 2- by 3 1/2-inch rectangle.
• Top the dough with 1 1/2 tablespoons of the corn and tomato mixture and a few crumbles of the queso fresco. Place another 2 tablespoons of masa dough on top.
• Fold the sides of the cornhusks in over the filling, then turn the pointed ends up to the middle, then fold the top flap down, making a little package (for the best outcome make sure you know the proper way to wrap a tamale ).
• Tie the tamales with a strand of cornhusk or twine to secure the husks around the filling.
• To make larger tamales, you can overlap 2 cornhusks and use them together to wrap the tamale.
• Bring 1 to 2 inches of water to boil in a steamer pot or a large pot with a colander or steaming basket set into it.
• Fill the colander or basket with one layer of tamales; you might have to steam them in batches. The tamales should be above the waterline. They are cooked only by the steam.
• Cover the tamales with a dish towel and the pot lid and steam them for 30 to 40 minutes; add water to the pot when necessary.
• Remove tamales and serve warm.

VEGETARIAN TAMALE PIZZA

Steps:

• Heat oven to 425.
• Place drained beans in a small bowl and mash with fork or pastry blender. Stir in chiles.
• Place crust on baking sheet and spread with bean mixture to 1/4 inch of edge.
• Top with corn, cheese, green onions, and tomatoes.
• Bake 10-12 minutes or until cheese is melted and pizza is heated through. Sprinkle with some cilantro if desired.

VEGAN TAMALES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rack in the bottom of a large roasting pan.
• Strip husks from corn and set aside for tamales. Remove kernels from one ear for filling. Reserve other ears for another use.
• Prepare filling: Heat coconut oil in a skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add black beans, diced tomatoes with habanero peppers, and salsa; cook until most of the liquid has evaporated, 3 to 5 minutes. Stir in reserved corn kernels and cook for 3 minutes. Remove from the heat.
• Prepare dough: Combine 3 cups water and bouillon in a small bowl; stir to dissolve.
• Mix masa, baking powder, and salt together in a large bowl. Stir in melted coconut oil until well combined. Mix in bouillon. Add more water if needed to make a soft, spongy dough.
• Smooth a 3-inch square of dough (1/4- to 1/2-inch thick) onto a corn husk. Place 1 to 2 tablespoons filling into the center of the dough. Fold the sides of the husk in over the filling, then repeat with the top and bottom; you may need to use more than one husk per tamale. Use thin pieces of husk as string to tie tamale together; it doesn't have to be perfect. Repeat to make remaining tamales.
• Set tamales on the prepared rack. Pour about 2 cups water into the bottom of the roasting pan, making sure tamales are well above the water. Cover the pan tightly with several sheets of aluminum foil.
• Bake in the preheated oven for 35 to 45 minutes. Remove from the oven and let sit, untouched, for 15 to 20 minutes before serving.

VEGETARIAN TAMALES

Steps:

• In a food processor blend corn and cheese until corn is in nearly a meal consistency.
• Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
• Add broth and mix until just smooth.
• Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
• Fill with some cheese, slices of roasted chili pepper and tomatoes.
• Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
• Roll wrapper closed, roll and fold over ends and set aside.
• Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.