- 1 package Corn Husks (about 40–50 Husks)
For the dough:
- 2 cups Masa
- 1 teaspoon Baking Powder
- ¾ teaspoons Salt (divided Use)
- 2 teaspoons Cumin, Divided Use
- 2 teaspoons Chili Powder, Divided Use
- 2–¼ cups Veggie Broth, Divided Use
- 1 stick Butter
- 1 whole Zucchini, Chopped
- 3 whole Green Onions, Chopped
- 2 cloves Garlic, Minced
- 1 Tablespoon Oil
- 1 bunch Cilantro, Chopped
- 2 whole Roma Tomatoes, Chopped
- ½ whole Lime, Juiced
- ½ cups Shredded Cheddar Cheese
- 1 package cream cheese, softened
- 1/2 cup sliced green onion
- 1/2 cup sharp cheddar, grated
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Start off by soaking your corn husks in water for at least 30 minutes.
- Grab a bowl and add in the masa, baking powder, 1/2 teaspoon of the salt, and 1 teaspoon of both the cumin, and chili powder.
- Now add 2 cups of the veggie broth to your mixture and form a dough.
- Pop your stick of butter into your mixer and whip it up for a minute or so. Add the masa dough in and mix it up well again. Set your finished dough aside and let’s move on to the filling.
- Grab your saute pan and cook up your zucchini, green onions, and garlic on medium heat in the Tablespoon of oil for 2 to 3 minutes.
- Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining cumin, chili powder (1 teaspoon each) and salt (1/4 teaspoon).
- Stir it together and add in the shredded cheese.
- Grab one of your soaked corn husks and slather a good amount of the masa mixture on top.
- Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends.
- Wrap it up like you would a burrito and tie off the husk. I used another corn husk to tie it up.
- Grab a big pot, add about 2 quarts of water and steam those beautiful rolled up veggie delights for about 90 minutes on medium high heat. I didn’t have a steamer that big, so I used my large stock pot and placed my noodle strainer inside of it with the pot cover over the top. Make sure that your tamales aren’t touching the water.
- While the tamales are steaming, periodically check your water level to ensure you don’t boil it all away!
- Pull one out after 90 minutes and unwrap it to see if it’s cooked through. The masa should be firm.