Tamales (Beef and Vegetarian recipes)

1 package corn husks

For the dough:

2 cups Masa
1 teaspoon Baking Powder

1/2 teaspoons Salt
1 teaspoon Cumin
1 teaspoon Chili Powder
2 cups Veggie Broth
1 stick Butter or margarine

Make your dough by combining in a bowl the masa, baking powder, salt, and cumin, and chili powder. Now add the veggie broth to your mixture and form a dough. Pop your stick of butter into your mixer and whip it up for a minute or so. Add the masa dough in and mix it up well again. Set your finished dough aside and let’s move on to the filling.

For vegetarian filling:

1 whole Zucchini, Chopped
1/2 package of diced butternut squash
3 whole Green Onions, Chopped
2 cloves Garlic, Minced
1 Tablespoon Oil
1/4 cup vegetable broth
1 bunch Cilantro, Chopped
2 whole Roma Tomatoes, Chopped
½ whole Lime, Juiced
1 teaspoon Cumin
1 teaspoon Chili Powder 
1/4 tea. salt
½ cups Shredded Cheddar Cheese
In a saute pan, cook zucchini, butternut squash, green onions, and garlic on medium heat in the oil for 2 to 3 minutes. Now add broth, cilantro, tomatoes, lime juice, and cumin, chili powder and salt. Stir it together and add in the shredded cheese.

For meat filling:

3 cups shredded beef
8 large roasted chiles- skin, seeds and veins removed and coarsely chopped.
1 white onion- peeled and coarsely chopped.
6 cloves of garlic- peeled and crushed.
1 jalapeno- seeded and diced
1 cup chile sauce



Cook all the above ingredients together until soft and fragrant or roast ingredients in a casserole dish at about 300 degrees for several hours. 

To prepare the tamales:


Soak dried corn husks in warm water for 30 minutes-overnight. 
Then dry them and put a couple tablespoons of the masa dough in the husk. Spread it out a bit then put a spoonful of filling in the middle and cover it with the dough. Wrap the corn husk around the package and tie with a strip of corn husk. 
Using a big pot, add about 2 quarts of water and steam tamales for about 90 minutes on medium-high heat. 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. Unwrap and serve with a bit of reserved sauce or you can freeze them for later.
Source: Scribbit and Tasty Kitchen

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