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VEGAN POTATO ADOBO  TAMALES

1 ½ lb. Potatoes peeled 1 cup Peas fresh or frozen 3 Ancho chiles dry, deseeded 1 ½ Pasilla chiles dry, deseeded 2 cloves Garlic ¼ Onion white ½ tsp. Cumin ground ½ tsp. Oregano dried 1 Clove whole ¼ tsp. Cinnamon ground ½ cup Vinegar white ½ cup Chile soaking liquid 30 Corn Husks

1 cup (8 oz.) Coconut oil 4 cups (1 lb. 2 oz). Masa harina 1 ½ tsp. Baking powder 1 ½ tbsp. Salt 4 cups Vegetable stock

1

STEP 1

Soak the corn husks in hot water, for at least an hour. To make the filling, place the diced potatoes in a medium pot with salted cold water. Bring to a simmer and cook for about 6 min. or until the potatoes are slightly tender add the peas and drain. 

2

STEP 2

To make the adobo, soak the Chiles in hot water for 10 minutes. Blend the Chiles with garlic, onion, oregano, cumin, cloves, cinnamon, white vinegar, and ½ cup of soaking liquid until smooth. Pour the adobo on the cooked potatoes and peas, adjust seasoning. To make the dough, beat the coconut oil for about 3 mins. 

3

STEP 3

Add the baking powder, salt, and beat for 1 min to incorporate into the oil. Add half of the masa harina then add half of the vegetable stock. And beat together, repeat until thoroughly mixed. It should have the consistency of a thick cake batter.

3

STEP 3

Place the husk in your hand with the tapered side away from you spread 2-3 tbsp. of the dough  onto the corn husk. Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. 

4

STEP 4

Place the tamal in the steamer vertically leaning against the side of the pot, steam for 40 mins. Check the tamales, when they separate easily from the corn husk it means they are done. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

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

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