Vegetariska tamales med majs & poblano

Så gör du

1. Soak the corn husks in hot water until flexible, then pat them dry.
2. Mix masa harina, baking powder and broth into a soft dough. It should spread easily with a spoon; add a little more broth if it feels stiff.
3. Fold in corn and finely chopped poblano. Spread a thin layer of dough on each husk, leaving the narrow end clear.
4. Place cheese in the center, fold the sides inward and fold the bottom up. Do not pack the tamales too tightly in the steamer.
5. Steam for about 60 minutes. They are ready when the dough pulls cleanly away from the husk; rest 5–10 minutes before serving.

1. Soak the corn husks in hot water until flexible, then pat them dry.
2. Mix masa harina, baking powder and broth into a soft dough. It should spread easily with a spoon; add a little more broth if it feels stiff.
3. Fold in corn and finely chopped poblano. Spread a thin layer of dough on each husk, leaving the narrow end clear.
4. Place cheese in the center, fold the sides inward and fold the bottom up. Do not pack the tamales too tightly in the steamer.
5. Steam for about 60 minutes. They are ready when the dough pulls cleanly away from the husk; rest 5–10 minutes before serving.