• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 12
    OK

    Vegan Jalapeño Pesto Potato Tamales

    Alice Guadalupe Tapp is co-owner of Tamara’s Tamales located in Marina del Rey, California. Making tamales since she was seven years old with her family, Tapp started Tamara’s Tamales 17 years ago with her daughter, Tamara. Tapp’s restaurant specializes in 30 varieties of tamales, including vegan and vegetarian options.


    Ingredients
    For the Vegan Masa
    1/2
    pound
    margarine, chilled (or 1 cup olive oil frozen hard in the freezer)
    2 1/2
    pounds
    fresh unprepared masa
    2
    cups
    vegetable stock (canned, bottled or homemade)
    1 1/2
    teaspoons
    salt
    2
    tablespoons
    mushroom powder (commercial or homemade)
    For the Jalapeño Pesto Potato Filling
    1
    large potato
    7
    fresh jalapeños, seeded and deveined
    3
    cloves
    garlic
    1/4
    cup
    toasted pine nuts
    1
    bunch cilantro
    1/2
    cup
    olive oil (plus 4 to 5 tablespoons)
    1/4
    teaspoon
    salt
    3
    cups
    vegan masa
    Directions
    For vegan masa, place chilled margarine into a mixing bowl and whip for 2 to 3 minutes until light and fluffy.
    Add masa and beat for 1 minute.
    Add vegetable stock a little at a time to mixture. Add salt and mushroom powder and beat for 4 to 5 minutes, or until a pinch of masa floats to the surface of a cup of water.
    To make tamale filling, peel and cut potato lengthwise into 1/4-inch (French fry style) strips.
    Heat pan with olive oil. Add potatoes and fry for 20 minutes, or until they turn brown.
    In a food processor combine jalapeños, garlic, pine nuts, cilantro, olive oil and salt to form pesto for tamale filling.
    Soak corn husks in hot water for about 15 minutes. Clean off any debris and silk.
    To assemble the tamales, spread masa in a thin layer on the husk from the wide end of the husk across and down about four inches from the top.
    Place four to five potato strips on top of the masa. Fold both ends of the husk over each other, then fold the bottom half up to meet the top.
    Place tamales open end up in a large steamer pot with 3 to 4 inches of water under the tamales.
    Bring the water to a high boil. Reduce to a medium high heat, cover the pot and steam for 50 minutes. Serve.

    The base number of servings for this recipe is 12
    OK

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