CHORIZO & BROCCOLINI TAMALES Recipe
impossible chorizo, bell pepper, broccolini, cashew queso, pibil, tomatillo salsa
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Ingredients
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Tamale Filling and Components
Method
Tamale Preparation
Prepare the Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
Cook the Filling
In a skillet, heat vegetable oil over medium heat. Add the Impossible chorizo and cook until browned. Stir in diced bell pepper, chopped broccolini, and pibil seasoning. Cook until vegetables are tender. Remove from heat and mix in cashew queso.
Make the Dough
In a large bowl, combine corn masa flour, baking powder, and salt. Gradually mix in vegetable broth until a soft dough forms.
Assemble the Tamales
Take a soaked corn husk, spread about 2 tablespoons of masa dough in the center, add a spoonful of the chorizo filling, then fold the sides of the husk over the filling and secure the ends.
Steam the Tamales
Place the tamales upright in a steamer basket. Cover and steam for about 1 hour or until the masa is set.
Serve
Serve the tamales with tomatillo salsa on the side.