Because our family is primarily vegetarian these are not quite made in the traditional way, which involves a lot of lard. Instead of mixing lard into the Maseca (a special cornmeal treated with lime that is used for tamales and tortillas) I used corn oil. I learned this from Kippy Nigh's "A Taste of Mexico - Vegetarian Mexican Cuisine" cookbook.
I started the day by making fillings as soon as I got out of bed.
|Fake meat filling (a couple of chopped up veggie burgers, tomatoes,onions and spices)|
|Cheese, chicken of the woods mushrooms and sauteed garlic slivers|
|Cheese and jalepeno halves (steeped in cider vinegar and salt)|
|Chipotle peppers and black beans with lime juice|
|Enough dough to make over 60 tamales!|
|I separated out some dough to mix with finely minced chickweed|
|Soaking the corn husks|
Then the filling process begins
All steamed and ready to go!
After eating tamales for three meals in a row, we put the remainder in the freezer where they will keep well for popping them into the steamer any time someone wants a little snack or a quick meal!