Clarissa Johal: #MeatlessMonday-Easy Vegetarian Tamales

Monday, March 10, 2014

#MeatlessMonday-Easy Vegetarian Tamales

Tamales originated in Mesoamerica as early as 8000 to 5000 BC. Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamales can be prepared using various fillings, this is my own vegetarian version. My 12-year-old loves them--which is saying something because she's a very picky eater! They can be stored for up to 5 days in the refrigerator, can be reheated in the microwave, and make a great after-school snack.


Soak approximately 20-25 corn husks in hot water for at least an hour.

In a food processor blend until cornmeal consistency:

1/2 cup butter
1 can corn, drained
1 cup shredded cheddar cheese
1/2 cup chopped fresh spinach

Add and blend until loosely combined:

2 cup corn masa flour
1 tsp salt
1/4 tsp pepper
1 tsp baking powder
4 oz can of chopped green chilies

Add and blend until smooth dough-like consistency:
1/2 cup vegetable stock

Transfer dough into a bowl and mix in:
1-14.5 oz. can of chopped tomatoes, drained

In a pre-soaked corn husk, place about 2T of mixture and wrap like this:



Tie the top with strip of corn husk so they look like this:



Place several tamales in a microwave proof bowl and place a plate on top.



Microwave for 5 minutes. Serve or store in airtight container in refrigerator.
Makes 18-20 tamales, depending on the size of the corn husks. Serve alone, or with sauce of choice.

*You may notice there's a bit of a change in my blog! I've changed my Foodie Wednesdays to #MeatlessMonday. Learn more about #MeatlessMonday 


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