Yields about 25-30
¼ ea. yellow onion, chopped in 1 in. pieces
2 ea. garlic cloves, peeled
4 ea. dried New Mexico chiles, stems/seeds removed
5 ½ cups water
5 cups organic masa, dry
3 ¼ tsp. salt
1 tsp. baking powder
¾ cup organic refined coconut oil
4 cups baby spinach leaves
1 ea. red bell pepper cut in ¼” strips
1 ½ cups corn kernels
2 ea. garnet yams cut in ¼” x ¼” x 3 inch pieces
2 cups grated vegan cheese, any flavor (we like VioLife brand)
1 bag of dried Corn Husks-soaked in warm water to soften
- Heat cast iron skillet on medium high and roast onion, garlic cloves and chiles so they char lightly. Turn so no burn.
- Place in blender with water and puree.
- In a large bowl mix masa with salt and baking powder.
- Slowly mix in water/chile mixture until combined well.
- Add coconut oil ¼ cup at a time and combine well. Texture should be on soft side.
- Spread in center of open soaked corn husk appropriately and fill with veggies and cheese. Some husks are smaller and you may need to overlap two together.
- Fold like a small burrito, keeping one end open.
- Steam for about an hour in a tamale steamer or a pot with metal colander at bottom and filled with water to just touch bottom of colander. Cover pot with lid and check occasionally to make sure water doesn’t evaporate, you may need to add a bit more at times.