Veggie Green Chile Tamales
- 1 Tamale pot
- 1 package Corn Husks
- FOR THE DOUGH:
- 2 cups Maseca
- 3/4 teaspoons Salt
- 1 1/3 cup Las Palmas green chile enchilada sauce ( Mild, Medium or Hot )
- FOR THE FILLING:
- 2 cans ortega whole green chiles ( Mild, Medium or Hot )
- 1/2 cup chopped onions
- 2 cloves Garlic chopped
- 2 cup chopped potatoes
- 1 cup chopped broccoli
- 1 1/2 cups shredded cheeses
- For the 1 package Corn Husks, Start off by soaking your corn husks in water for at least 30 minutes then clean by getting the red hair off them then set aside on a dish rack to dry but don't let them get hard. they need to stay moist. ( I buy pre-cleaned corn husks)
- For the dough, in a large bowl 2 cups Masaca 3/4 teaspoons Salt ,1 1/3 cup Las Palmas green chile enchilada sauce mix in till smooth.
- okay, now for the veggie filling, clean, peel and chop all veggies and cheeses put all in a bowl and mix them together. ( You can put any veggies you want, ( Do not Cook your veggies ) they will cook in the tamale pot )
- Now grab one of your corn husks and slather a good amount of the masa mixture on top.
- Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends.
- Wrap it up like you would a burrito. You can tie off the husk. you can used another corn husk to tie it up.
- Get your tamale pot put the right amount of water and steam your tamales for about 90 minutes on medium high heat.
- If you don't have a Tamale pot used a large stock pot and strainer basket inside of it with the pot cover over the top. Make sure that your tamales aren’t touching the water.
- While the tamales are steaming, periodically check your water level to ensure you don’t boil it all away!
- Pull one out after 90 minutes and unwrap it to see if it’s cooked through. The masa should be firm.
Original Recipe By Marline Caplan at Just Eat Veggies