Egg-Free Poblano and Corn Tamales

Ingredients

• 4 cups Masa harina
• 3 cups Vegetable broth
• 1 cup Vegetable shortening
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 4 large Poblano peppers
• 2 cups Corn kernels
• 0.5 medium Onion
• 2 cloves Garlic
• 2 tablespoons Epazote (optional)
• 12 each Corn husks

Instructions

1. 1Place the 12 corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes to soften.
2. 2Roast the 4 large poblano peppers directly over an open flame on a gas stove or under a broiler until the skin is completely blackened. Immediately place the roasted peppers in a plastic bag and seal it. Let them steam for 10 minutes. Once cooled enough to handle, peel off the blackened skin, remove the seeds and membranes, and cut the poblano peppers into 1/2-inch strips.
3. 3In a large bowl, combine the 4 cups masa harina, 3 cups vegetable broth, 1 cup vegetable shortening, 1 teaspoon baking powder, and 1 teaspoon salt. Mix with a spoon or your hands until a smooth, cohesive dough forms. It should be soft but not sticky.
4. 4Heat a large skillet over medium heat. Add the 0.5 medium onion, finely chopped, and the 2 cloves garlic, minced. Sauté for 5-7 minutes, or until the onion is softened and translucent. Add the 2 cups corn kernels and 2 tablespoons epazote (if using). Cook for another 3-5 minutes, stirring occasionally, until the corn is tender.
5. 5To assemble the tamales, take one softened corn husk and lay it flat. Spread about 1/4 cup of the masa dough evenly over the wider end of the husk, leaving a 1/2-inch border along the sides and the pointed end. Place a portion of the poblano strips and the corn mixture down the center of the masa dough.
6. 6Fold the longer sides of the corn husk over the filling, then fold the pointed end up towards the wider end to completely enclose the filling. If the husk doesn't stay closed, you can tie it with a piece of kitchen twine. Repeat with the remaining husks, masa dough, and filling.
7. 7Arrange the tamales upright in a steamer basket set over a pot of boiling water. Ensure the water level does not touch the bottom of the steamer basket. Cover the steamer tightly and steam for 90 minutes, or until the masa dough is firm to the touch and easily pulls away from the husk.
8. 8Carefully remove the tamales from the steamer and let them rest for 5 minutes before serving hot.

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