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Ingredients
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Tamale Dough
Veggie Filling
Cheese Dip
Corn Chips
Method
Tamale Dough Preparation
- 1
Soak the Corn Husks
In a large bowl, soak the dried corn husks in warm water for about 30 minutes, until they are soft and pliable.
- 2
Mix Dry Ingredients
In a mixing bowl, combine masa harina, baking powder, and salt. Mix well.
- 3
Combine with Wet Ingredients
Gradually add vegetable broth and vegetable oil to the dry mixture, stirring until a dough forms. The dough should be soft but not sticky.
Veggie Filling Preparation
- 4
Sauté Vegetables
In a large skillet, heat a small amount of oil over medium heat. Add diced onion and garlic, sauté until translucent.
- 5
Add Other Veggies and Spices
Add zucchini, red bell pepper, corn, black beans, cumin, chili powder, salt, and pepper. Stir well and cook for about 5-7 minutes until veggies are tender.
Assembling the Tamales
- 6
Form the Tamales
Take a soaked corn husk and spread about 2 tablespoons of tamale dough in the center. Add a spoonful of the veggie filling on top. Fold the sides of the husk over the filling and then fold up the bottom of the husk to secure.
- 7
Repeat
Repeat with remaining husks, dough, and filling until everything is used.
- 8
Steam Tamales
Place tamales upright in a steamer basket. Cover and steam for about 1-1.5 hours, or until the masa is firm.
Cheese Dip Preparation
- 9
Combine Ingredients
In a medium bowl, mix cream cheese, shredded cheddar, sour cream, diced jalapeño, garlic powder, and salt until smooth.
- 10
Heat the Dip
Transfer the mixture to a small saucepan over low heat. Stir occasionally until the cheese is melted and the dip is heated through.
Corn Chips Preparation
- 11
Cut Tortillas
Cut each corn tortilla into triangles.
- 12
Fry the Chips
Heat oil in a deep skillet over medium-high heat. Fry the tortilla triangles in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt.