Green Chili Corn Tamales
Gluten free

From the Little Vegan Monsters Cookbook

14 Large Sheets of Corn Husk
3 C. Masa Flour
3 1⁄2 C. Vegetable Broth
1 C. Non-Hydrogenated Shortening
1 t. Baking Powder
2 t. Sea Salt
1⁄4 t. Black Pepper
1⁄4 C. Onion, chopped
1 1⁄2 C. Corn Kernels
4 C. Fresh Spinach, chopped
1⁄2 C. Mushrooms, sliced
2 Jalapeños, chopped
1 Red Chili Pepper, chopped

1. Soak cornhusks in a large bowl of water while you prepare the rest.

2. Combine flour, broth, shortening, baking powder, salt and pepper to form a masa mix and set aside.

3. Sauté onion, corn, spinach, mushrooms, jalapeños, chili pepper to make the filling and set side.

4. Tear two cornhusks into long thin strips.

5. Spread about 4 T. of masa mix in center of the cornhusk in a 4x4-inch square.

6. Take 2-3 T. of filling and press into masa.

7. Roll tamale up with husk and tie ends with cornhusk strips.

8. Assemble all tamales and place in steamer. Add water as needed to steamer and steam tamales for 1.5-2 hours, until lightly firm. They will firm up even more as they cool.

Serves 12