This might sound odd, but I had a dream that I was on Master Chef (a show I am planning to audition for later this month), Jason Mraz and the owners of Cafe Gratitude were the guest judges and the task was to create a vegan meal.
I was really excited to cook for Mr. A-Z, even though I am not a big fan of the vegans… I don’t like people who limit their food enjoyment. So I made vegan tamales and chocomole for dessert. The dream was so detailed that when I woke I felt the need to start cooking. Here is the tamale recipe I dreamed up, forgive the funky photo – my camera died and I’m using my iphone.
Sweet Corn Tamales with Soyrizo & Cactus
(Tamales de Elote con Soyrizo y Nopales)
1 cup masa harina
1/2 cup canned cream corn
1 cup vegetable shortening
1 teaspoon baking powder
2 tablespoons sugar
pinch of salt
1/2 package of Soyrizo
1/2 cup of nopales, chopped
Other filling options:
slices of soy pepperjack cheese
chopped mild chiles
1/2 lb. fresh tomatillos, husked
1 jalapeño, split and seeded (pulled from nopalitos jar)
1 clove garlic
1/4 cup vegetable broth
2 tablespoons vinegar (rice or white wine)
1 teaspoon ground cumin
1/4 cup cilantro, stems removed
2 teaspoon lime juice
In a medium bowl, mix filling and set aside. In another bowl, mix all dough ingredients together until the consistency of soft play dough. Spread a thin layer of dough on corn husks soaked overnight, leaving about an inch uncovered on the narrow part of the husk. Spoon some of the filling down the middle – careful not to overfill, fold the sides in and then fold the narrow bit down. Place tamales into a steamer basket and cook for about an hour or until firm.
While tamales are steaming, broil the tomatillos until the skin is lightly burned. Throw all the ingredients into a blender and blend until smooth.