Tamales

Ingredients

Dough

• Bag of corn husks, soaked in hot water for hours
• 6 cups masa harina
• 2 cups butter
• 5 cups veggie broth
• (Optional) 3 tablespoons onion powder
• (Optional) 2 tablespoons powdered cumin
• (Optional) 3 tablespoons chili powder

Filling

1. Pack of field roast mexican chipotle sausage or soyrizo meatless soy chorizo
2. Thin slices of Asadero cheese

Instructions

Dough

1. Beat butter in mixer until soft
2. Add broth and masa harina, mix until you have dough
3. Add other spices

Filling

1. Cook "meat"

Tamales

1. Find a good corn husk and set it down small part down in front of you
2. Take a golf-ball size of dough and form a ball in your hands.
3. Squish the ball to a patty about a quarter inch thick
4. Put the ball about an inch from the top of the husk and work with your hands to a consistent oval 1/4 inch thick
5. Put a small amount of meat and a slice of cheese in the center of the dough
6. Roll the husk into a circle to form a tamale. Patch the tamale with dough if it needs it.
7. Fold up the bottom; the top can stay open
8. Place the tamale with the open part up in the top of a double boiler
9. Repeat the above until the double boiler is full.
10. Add a lid and cook above water for 45 minutes.