Festive Vegetable Tamales

Festive vegetable tamales with soft masa dough and a roasted pepper, corn and cheese filling.

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Tamales are a project recipe: soaking the husks, whipping the masa and steaming until the wrappers release cleanly are the important stages.

Ingredients

• 16 dried corn husks
• 400 g masa harina for tamales
• 1.5 tsp baking powder
• 1 tsp fine salt
• 150 g vegetable shortening or softened butter
• 550 ml warm vegetable stock (approximately)
• 3 poblano peppers (roasted, peeled and sliced)
• 180 g corn kernels
• 200 g Oaxaca or Monterey Jack cheese (cut into strips)
• 150 ml salsa verde

Step-by-step method

1. Cover the corn husks with very hot water, weigh them down and soak for at least 30 minutes until flexible. Drain and pat dry.
2. Mix the masa harina, baking powder and salt. Beat the shortening or butter until fluffy, then gradually beat in the dry mixture.
3. Add warm stock little by little until the masa is soft and spreadable, similar to thick hummus. Beat for another 3–4 minutes to lighten it.
4. Spread about 3 tablespoons masa in a rectangle on the smooth side of each husk, leaving clear borders at the top and sides.
5. Place poblano strips, corn, cheese and a spoonful of salsa down the centre. Fold the husk sides inward so the masa meets over the filling, then fold up the narrow bottom.
6. Stand the tamales upright in a steamer with the open ends facing up. Cover with spare husks and steam over gently boiling water for 60–70 minutes, checking the water level occasionally.
7. Rest for 10 minutes. A cooked tamale should pull cleanly away from its husk. Serve warm with extra salsa.