Homemade Cheese Tamales with Roasted Tomatoes, Zucchini and Green Onions
 
Ingredients
  • 4 cups masa harina
  • 1 cups water ( must be cool )
  • 2 teaspoons baking powder
  • 3 teaspoons sea salt
  • 1 cup shortening ( I used the stick version )
  • 1 tsp paprika
  • 1 tsp cumin
  • ½-1 tsp chili powder (depending on how much heat you want)
  • dash of hot sauce
  • 1 tsp pepper
  • 3 cup low-sodium vegetable stock
  • 1 cup shredded mexican cheese
  • 1 cup shredded monterey jack cheese
  • 2 TBSP chopped cilantro
  • half of a package of corn husks
  • Filling:
  • 2 plum tomatoes, diced
  • 1 large zucchini, peeled and finely diced/chopped
  • 3 green onions, chopped
  • 1 garlic clove, minced
Instructions
  1. In a large pot, fill ¾ full with water and bring to a gentle boil. Add husks to water, cover and remove from heat. Let stand for 30 minutes or until softened and pliable. Rinse husks one at a time under cold running water. Pile husks on a plate and cover with a damp, clean kitchen towel while you make the dough.
  2. In a large bowl combine the masa, baking powder and salt. Roughly stir in the shortening, cilantro and spices until just combined. Slowly add in the vegetable broth ½ cup at a time until the dough begins to come together. Add in the cheeses and continue stirring until you have a smooth spreadable consistency- like you would with peanut butter.
  3. Cover with plastic wrap and refrigerate. Meanwhile, saute your garlic, tomatoes, zucchini and onions in 2 TBSP of butter until slightly tender- approximately 5-7 minutes. Set aside to cool COMPLETELY!
  4. Now its time to assemble: Place 2 husks on a work surface, pointed end at the top. Spread them flat and spoon approximately ¼ cup of the dough into the center of each, leaving about a 1 – 1½ inch border on both sides. Now place a spoonful of the filling in the middle. Fold the wide end of each husk over the filling/dough to cover, then fold in the sides. Fold pointed end of each husk over to form a packet, trimming the end with kitchen shears, if necessary. Arrange, folded side down and set aside. Continue with the remaining husks using the same method.
  5. Arrange tamales in two pots on steamer racks/baskets with enough water to simmer (just below each basket). Stand the tamales up — like fallen dominos — ensuring the folded edge remains closed. Steam, covered lightly, until firm — about one hour.
  6. After 50 minutes, remove one tamale to check for doneness. If the filling is firm and separates easily from the husk, they are done. If not, place back in steamer for another 5-10 minutes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/04/26/homemade-cheese-tamales-with-roasted-tomatoes-zucchini-and-green-onions/