GET THE RECIPE!

VEGAN CHEESE AND JALAPEÑO TAMALES

1 cup Primal Kitchen Avocado oil 4 cups (1 lb. 2 oz.) Masa harina 1 ½ tsp. Baking powder 1 tbsp. Salt 4 cups Vegetable stock or broth

10 oz Vegan cheese 1 can Pickled jalapeño peppers 30 Corn Husks

1

STEP 1

Soak the corn husks in hot water for an hour. To make the dough, beat the avocado oil, on medium-high speed, with an electric mixer, about 3 minutes. Add the baking powder, salt, and beat for 1 minute.

2

STEP 2

Add the masa harina then add the vegetable stock beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter.

3

STEP 3

Dry a corn husk with a paper towel and spread a thin layer of masa. Place two strips of the cheese and one jalapeño slice. Bring the two long sides of the corn husk together and fold.

4

STEP 4

Place the tamales in the steamer and cook for 50 minutes. Let rest for.

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa. To substitute the avocado oil, you can use 8 oz. of coconut oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

MORE RECIPES.

STRAWBERRY  TAMALES

CHOCOLATE FILLED  PAN DE MUERTO

EASY SUGAR  SKULL CAKES