Lindita’s Vegetarian Tamales

Soak corn husks in hot water.

Rinse and repeat while preparing Masa

Ingredients For Preparing the Masa

(4) cups Maseca Corn Masa Mix for Tamales

(4) cups Vegetable Broth

(1+) cup Vegetable oil

(1) tablespoon garlic powder

(1) tablespoon Chile Powder (prefer the light)

(1) teaspoon table salt

(1/4) teaspoon Lindita’s Mild Spice Mix (10 grinder turns)

(1) teaspoon baking powder

(1-2) bags of cornhusks

Using a Mixer

In a large mixing bowl, mix masa and broth, then set aside. In a small - medium size bowl add the vegetable oil, garlic powder, chili powder, salt, and Lindita’s Mild Spice. Mix the ingredients from the second bowl, then add to the Masa. Now add the baking powder, then mix on the lowest speed for 5 minutes. Let Masa rest for at least 5 minutes.

Vegetable Filling

(3) medium size Poblano Peppers, finely chopped = 1/12 cups

(3) small to medium size fresh tomatoes, small chopped = 3 cups

(1) 1oz package of Lindita’s Mild Salsa Mix

(1) teaspoon or a large pinch of kosher salt

(1) 10oz Oaxaca Melting Cheese, hand shred

(1) 6oz can medium pitted ripe black olives

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In a medium size bowl, add peppers, tomatoes, Lindita’s Mild Salsa Mix, and salt. Mix well. Set

aside.

Instructions for Preparing the Corn Husks & the Masa Spreading

Remove corn husk from water and place in a large bowl.

This will help remove the excess water from the corn husk. Place masa on a large smooth counter to spread, using a tablespoon or a

Masa Spreader, spread masa on the silky side of the cornhusk.

Spread the masa evenly. If using the Masa Spreader, pick up approximately 1/2 of a cup of masa with the front end of the

spreader.

Place on the husk, press and slide the masa towards the bottom until the husk is full of masa. Set the husk aside, pick up the remainder of the masa with the front of the spreader and repeat.

For a thicker spread use more masa and use less pressure.

Place a tablespoon of filling lengthwise on the spread masa, sprinkle in shredded cheese, add one black olive for a little surprise, fold edge towards the center then fold end. Place on a baking sheet or large platter. Repeat until done.

12 Quart Streamer Pot is ideal for this recipe

Fill the steamer pot with water up to the water line (about 9 cups), place each corn husk on the bottom of the steamer. Form a center and create a type of t-pee, pyramid with the tamales.

Cover tamales with additional corn husks. Start cooking tamales on a high heat, bring to a boil, May take up to eight minutes, then reduce to a medium heat. Make sure to check if the steamer needs additional water after the first hour. Steam cook for 2 hours. Turn heat off and crack the lid and let tamales set for 30 minutes or more before taking them out of the steamer. This allows

the tamales to set.

This recipe will make 2 ½ to 3 dozen.

Serve with lime rice and beans of your choice. Leftover poblano & tomato filling makes a perfect dip to serve with chips and a cold Cervesa (Beer).

Cooked and uncooked tamales can be frozen for a later date. You can always double it up for a big Fiesta!!

Serves 8-12 hungry Amigos

ENJOY!!