Vegan Tamales

Vegan Tamales


Ingredients:
Tamale Dough :
25-30 corn husks
4 cups Bob’s Red Mill Masa Harina
3–3 1/2 cups vegetable broth (+ more as needed)
1/2 cup extra-virgin olive oil
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Instructions:
  • Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.
  • For the potato and pinto bean filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the Roma tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you.
  • For the green chili and cheese filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté until the onions are translucent and everything is fragrant, about 4 minutes. Season with salt and pepper to taste.
  • etc

  • For Full Instruction: sweetsimplevegan.com

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