Tamales with Roasted Vegetables

Ingredients

• For the Masa (Tamale Dough):
• 2 cups masa harina (corn flour) 🌽
• 1 tsp baking powder 🥄
• 0.5 tsp salt 🧂
• 0.5 cup vegetable shortening or softened butter 🥑
• 1 ½ cups warm vegetable broth 🥣
• For the Roasted Vegetables:
• 1 red bell pepper, sliced 🌶️
• 0.5 red onion, sliced 🧅
• 1 medium zucchini, diced 🥕
• 0.5 cup diced eggplant (optional) 🍆
• 2 cloves garlic, minced 🧄
• 1 tbsp olive oil 🛢️
• Salt & pepper to taste 🧂
• 1 tsp cumin 🌿
• Juice of ½ lime 🍋
• For Assembling & Cooking:
• 12 dried corn husks, soaked in warm water for 30 minutes 🌽
• 0.5 cup crumbled queso fresco (optional) 🧀
• Fresh cilantro for garnish 🌿

Instructions

1. 11️⃣ Prepare the Masa
2. 2In a bowl, mix masa harina, baking powder, and salt. Using a hand mixer, beat in vegetable shortening until fluffy. Slowly add warm broth, mixing until smooth and spreadable. 🌽✨
3. 32️⃣ Roast the Vegetables
4. 4Preheat oven to 400°F (200°C). Toss bell peppers, onion, zucchini, eggplant, and garlic with olive oil, salt, pepper, and cumin. Spread on a baking sheet and roast for 15-20 minutes until tender. 🍆🔥
5. 53️⃣ Assemble the Tamales
6. 6Lay a soaked corn husk flat. Spread 2 tbsp of masa in the center, leaving space at the edges. Add a spoonful of roasted vegetables and queso fresco. Fold the sides over the filling, then fold up the bottom. 🌯🌽
7. 74️⃣ Steam the Tamales
8. 8Place tamales upright in a steamer pot with boiling water. Cover and steam for 45-60 minutes until the masa is firm and pulls away from the husk. 🫕🔥
9. 95️⃣ Serve & Enjoy
10. 10Let tamales rest for 5 minutes, then serve warm with a side of salsa verde or guacamole. 🌿🍋