Tamales

Ingredients

Dough:
1/12 c Masa Harina
3 tbsp olive oil
1 tsp baking powder
1 c lukewarm vegetable broth
garlic powder
salt
pepper
pinch chile powder

Filling:
1 large tomato
6 tomatillos
1 green bell pepper
4 jalapenos
2 poblano peppers
4 garlic cloves
1/2 cup corn

corn shucks

Instructions

Soften corn shucks in warm water for 1 hour. Roast the peppers, peel off the blackened skins. Process with other ingredients in food processer, set the filling aside. Mix all the dough ingredients together.

Place about 2 tablespoons of dough on a husk, spread into a long oblong shape. Place a strip of filling in the middle and fold (this is the really hard part. Just give it a few gos).

Put the tamales in a large pot with a vegetable steamer placed on the bottom (stack them up, open end facing up). Steam for about an hour.

Serve with a sauce (see sauce #2 in enchilada recipe) or a red chile sauce.

To reheat, place in a shallow dish with a few tablespoons of water and microwave for ~20 seconds or until warmed throughout.