GET THE RECIPE!

STRAWBERRY TAMALES

2 cups Strawberries cut into chunks 2 cups Almond milk warm 1 cup Vegan Butter, 8 oz. ½ cup Sugar granulated 1.5 tsp. Baking powder 1 tsp. Salt 4 cups Masa harina 1 lb. 2oz 1 cup Water warm 1 ½ cup Strawberry jam 30 Corn husks

1

STEP 1

Soak the corn husks in hot water for one hour. Blend the 2 cups of almond milk and 1 cup of the strawberries until smooth.

2

STEP 2

To make the dough: beat the butter and sugar, on medium-high speed, with an electric mixer, until the butter has doubled in size, Add the baking powder and salt, and beat for 1 minute. 

3

STEP 3

To make the dough: beat the butter and sugar, on med-high speed, with an electric mixer, until the butter has doubled in size, Add the baking powder and salt, and beat for 1 min.  Add the masa harina then add the strawberry almond milk. Beat at low speed until it has the consistency of a thick cake batter. 

4

STEP 4

Take a husk and dry off the excess water on it with a paper towel. Spread masa on the husk and fill with strawberry jam. Fold the tamal and place in the steamer. Cook for 40 min and let rest for 10 min off the heat.

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 1 cup of almond milk. To substitute the fat you can use 8 oz. of coconut oil. For tamales without fat, substitute with 8 oz of cooked, unsweetened pumpkin.

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