Recipes-Home Made Corn Tortillas & Vegan Tamales

Home Made Corn Tortillas I like to use organic masa since most corn is genetically modified. ~Enjoy! 1 ¾ c. masa harina 1 ⅛ c. hot water 1.    In a bowl, thoroughly mix masa harina and hot water. Put dough on a clean surface and knead until pliable and smooth. If dough is sticky, add more masa harina; if too dry, sprinkle with water. Cover tightly and let set for 30 minutes. 2.    Preheat cast iron skillet or griddle to medium-high. 3.    Divide dough into 15 balls. Using a tortilla press, a rolling pin or your hands, press each ball of dough flat between 2 sheets of parchment paper or plastic wrap. 4.    Immediately place tortilla in preheated skillet and cook for about 30 seconds. Turn to brown other side; then transfer to warm plate. Repeat process with each ball of dough. 5.    Keep tortillas covered with a towel to stay warm and moist until served. Makes 15 tortillas Vegan Tamales Makes about 20 tamales 1 pkg. Dried Corn Husks  Soak 30-35 corn husks overnight, or boil first to soften; throw away soaking water. Some husks are small, so you might need extra. Masa Dough: 4 c. masa harina 2 tsp. sea salt 2 tsp. baking powder (optional) 1 T. cumin 1 T. chili powder ½ T. garlic powder ½ T. oregano 1 ⅓ c. olive oil 2 ⅔ c. vegetable broth In a large bowl, mix dry ingredients; then add oil and broth and mix thoroughly. Put dough on a clean surface and knead until pliable and smooth. If dough is sticky, add more masa harina; if too dry, sprinkle with water. Cover tightly and let set for 30 minutes. To prepare fillings, cut about 20 pieces of each into thin 2" strips: Spicy tofu or tempeh or black beans Carrots Zucchini Potatoes (optional) Jalapeno peppers Red bell peppers Sundried tomatoes Pimento-stuffed green olives, cut in half Chopped cilantro To make tamales, use a single soaked large husk or generously overlap two smaller husks, because dough expands in cooking. Spread 2 - 3 T. masa on husk, ¼" thick, leaving 1" clear on one side and 3" at top and bottom. Add fillings to center. Fold one side covered with masa over the fillings; wrap clear edge around to enclose filling with masa; fold up tops and bottoms and turn over. Tie with strips of husk or string. Alternately, tie both ends so they are pinched closed. Steam tamales in a large covered pot for 1-1 ½ hours. Serve hot! Extra tamales (if there are any) can be refrigerated or frozen.

Eat well, be well,