Vegan Chicken Verde Tamales

Ingredients:

-15-20 Corn Husks

-2 cups Masa Flour

-2 cups Vegan Chicken Stock

-2 tablespoons Baking Powder

-1/2 cup Vegetable Shortening

-1 cup Vegan Chicken, finely diced or shredded (I used the Deliciou “Plant-based Chicken”)

-3/4 cup Salsa Verde

The Following Seasonings to Taste:

-Salt

-Black Pepper

-Garlic Powder

-Onion Powder

Directions:

Wash and soak the corn husks in water for about two hours or until malleable
In a large bowl, mix the masa, salt to taste, and baking powder. Add the vegetable shortening and slowly add the chicken stock to the mixture. Use your hands to mix the dough, and cut the shortening into the flour. Continue adding the chicken stock until you get a sticky, playdough consistency. Be sure not to make the dough too loose by adding too much water
Prepare the filling by mixing the salsa verde and the chicken together with the the seasonings listed to taste
Spread an even layer of the masa on the top 2/3’s of the corn husk (use the “inside” side, where the corn husk naturally curves inward). Place about 1 1/2 tablespoons of the filling directly in the center of the masa. Fold the left side of the corn husk gently over the filling and fold the right side over the left side. Be sure not to do fold it tautly. You should now have a cone shape. Gather the bottom of the husk and fold it upwards and over the first seam
Steam* the tamales for about and hour (specific notes below) by bringing the water in the steamer to a boil and then reducing it to a simmer. Be sure to continue to add water to the steamer, making sure the water does not dry out. Steam until the tamales easily leaves the husks.

*Note: I used a bamboo steamer which I would not truly recommend. The best option would be a stock pot with the steamer attachment that goes at the bottom. Place about 3-4 cups of water (or 2 inches) at the bottom of the pot. Add the steamer attachment and place a small heat resistant bowl on top of that. Place the tamales vertically, stacking them around the bowl. If you do not have steamer, a large stock pot with a metal stainer will work just as well, using aforementioned bowl technique.