Vegetarian Potato Tamales

Soak about 25 corn husks in warm water for at least half an hour. This can be done while preparing filling and masa.

A fabulous alternative to corn husks is the large leaves of broccoli, cabbage, bok choy, grape leaves or other tough leafy greens. These are harder to wrap, and require string to tie up, but this makes the entire tamale edible, and tastes quite good! Leaves should be washed, but do not have to be soaked.

Filling:
1/4 cup vegetable oil
3 potatoes
6 large carrots
1 red bell pepper
1 onion
2 anaheim peppers, finely chopped
1-3 jalapeños, minced (depending on preferred spice level)
5 cloves garlic, minced
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt

Dice potatoes, carrots, bell pepper, and onion. Heat oil over medium heat, and add diced vegetables. Cook for 5 minutes, covered. Add anaheim peppers, jalapeños, and garlic. Cook until soft, but not mushy, 5-10 more minutes. Stir in spices and salt, and cook for another minute. Let filling cool while preparing the dough.

Masa dough:
6 cups masa
1/2 tsp cumin
1 tsp salt
1 1/2 cups butter or shortening, softened
6 cups warm vegetable broth, milk or water

Combine masa, cumin, and salt in large bowl. Work shortening or butter into the masa with fingers or pastry cutter. Knead in broth, milk or water, until dough is cohesive, soft, and pliable.

Assembly:
Lay out a corn husk or green leaf on a flat surface. Make sure there is no water pooled in it, but the husk or leaf can be damp. Press masa dough onto the husk, about 1/3 inch thick, leaving at least 2 inches on the top and bottom, and at least a 1/2 inch on either side. Spoon about 1 rounded tablespoon of filling into the middle of the masa. Roll the husk around the masa, pressing the two edges of masa together, and folding the husk over. Using 1/4 inch strips of corn husk or twine, tie the top and bottom. Or ,fold top and bottom into middle, and tie around the middle.

To steam:
Pour a couple of inches of water into the bottom of a large pot (large enough to hold all the tamales). Place a rack on the bottom of the pot to keep tamales out of the water. If you don't have a pan with a shallow steaming rack, be creative! I used a tin pie pan with holes poked through it. Stuff tamales into pot, vertically. Cover the pot, and bring the water in the bottom to a simmer over medium heat.
The tamales should be steamed for at least 90 minutes, but you should check them at least every 30 minutes and add water as necessary to prevent burning.
When masa is fairly firm, turn off heat, and remove tamales to a dish, if serving immediately. Remember to let them cool a while, or there will be many burned mouths!

Wow, yum.