YieldMakes 12 tamales
12 corn husks, soaked in water 1-2 hours to make pliable
6 cup fresh corn kernels, cut from 4-5 ears
1 cup pine nuts
1 cup cashews
1 small handful cilantro, finely chopped
1 recipe spicy walnut taco meat , (also from this site, by kandace)
½ cup chopped portabello mushrooms , marinated in nama shoyu
Place 5 cups of corn in the food processor with the pine nuts, cashews, jalapeno and salt and process just until smooth, but do not overprocess. Transfer to a bowl and fold in the remaining corn and cilantro. Adjust seasoning.
Prepare the spicy walnut taco meat and add the mushrooms.
Dry the corn husks with a towel. Tear a thin strip off the side of each husk to tie the top of the tamale together. Lay corn husk flat and place about 1/2 cup of the corn mixture onto the center of each. Place a few tablespoons of the mushroom mixture onto the corn mix. Fold the bottoms up over the filling and then fold the sides over. Using the husk strips, tie the tops of each tamale.
If you have a dehydrator, place the tamales inside for a couple of hours before serving, to warm them up.
For serving, place a tamale on a plate. Unwrap, pour Mole sauce over the mix and pile up the salsa.
Nanamensah's ThoughtsBy nanamensah
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