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Vegetable Tamales

By Karla Ortiz

Since you found the baby Jesús in your slice of Three Kings bread, February 2 is coming up, and you have to pay for the tamales you must present to friends or coworkers. But why not make the tamales at home? This Candelaria Day, offer your friends, family, or co-workers a different option. Ana Luisa of Tamales Anita shared a recipe for healthy and delicious tamales. Every season Ana makes different flavors and uses olive oil, linseed, and chia. All the ingredients are products from the Vía Orgánica store. Try them! (Although this is not the original recipe for their tamales, you can try authentic vegan tamales every Saturday at the organic market (TOSMA) on Ancha de San Antonio 123 or at the Vía Orgánica restaurant on calle Margarito Ledesma 2 in colonia Guadalupe.) In the meantime, here’s a recipe for you to try making your own vegan tamales at home.

Vegetable Tamales de Ana Luisa
For the dough:
1/4 cup corn flour
1/4 cup sliced zucchini
1 tablespoon butter
Required quantity of vegetable broth (what you prefer)
Salt to taste
1 teaspoon of Royal (baking powder)

For the filling:
1/2 grated eggplant
1/2 onion, chopped
1 clove garlic, minced
1 teaspoon chopped cilantro
1/2 teaspoon butter

Soak the corn leaves in hot water for 30 minutes (for wrapping.)
For the dough: In a bowl stir in butter until creamy, then add the corn flour, the Royal and salt, and mix until all ingredients are together. Continue beating while you add the vegetable broth until the dough is consistent (not watered down); then add the sliced zucchini to the mixture and mix with circular movements. Once the dough is ready, reserve it.

For stuffing: In another bowl, add remaining ingredients: eggplant, onion, garlic, cilantro, and butter (all raw), and mix. (You can substitute another vegetable of your choice for the eggplant).

Dry the corn leaves and spread the dough on the leaf, add a little of the raw stuffing and close the leaves. You can use strips of leaves to tie tamales tightly.

In a steamer, put a little water all the way at the bottom and place the tamales vertically. (If there are very few tamales or the steamer is too big, you can put them horizontally). Cover the pot and cook over medium heat. After 45 minutes, check them. When the dough comes off the leaf, they are ready.


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