Ingredients

15 corn husks (soak the corn husks in warm water for 2 hours to make them pliable)
5 cups fresh corn (cut from ears)
2 cups cashews (soaked)
2 teaspoons cayenne
Sea salt
2 cups sunflower seeds (soaked 2 hours)
1 cup sun-dried tomatoes (soaked 1 hour)
1 teaspoon miso
4 tablespoons Mexican seasoning
2 tablespoons agave nectar
1 jalapeno (chopped)
2 green onions (chopped)
3 sprigs cilantro (leaves only)

Recipe Directions

1. To make the corn filling, process 4 cups of the corn with the cashews, cayenne and salt until smooth.

2. Add 1 cup corn and cilantro, pulse a few times, don't overprocess.

3. For the “refried bean” filling, process all ingredients, expect jalapeno, onions and cilantro, in a food processor.

4. Add a few tablespoons of water at a time and process until you get a smooth consistency.

5. Add jalapeno, onions and cilantro and pulse a few times to combine.

6. Separate and dry the corn husks.

7. Place about 2 tablespoons of corn filling on the center of the husk then add the bean filling.

8. Fold the bottoms over the filling and then fold the sides over.

9. Use husks strips to tie the top of tamalito. Optionally, serve with chili sauce.

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Comments

Top voted

jkd_soccer801

Sep 08, 2009

35 votes
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Tamales do have a softer outside :) The best ones I have had feel like they crumble in your mouth, but not in your hands :)

bellasera

Nov 20, 2009

35 votes
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Just made these! They are fantastic!!! These are a must for the next dinner party, going for a Mexican theme and I think everyone's mouth will be watering over these delicious tamales! Thank you so much.

thedailyraw

Aug 25, 2009

35 votes
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The corn husks dry naturally fairly quickly (in about 1-2 hours) but I don't see why you couldn't them put in the dehydrator to spead up the process.

All

rawgirlchicago

Sep 20, 2010

24 votes
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thank you for this awesome recipe, i can't wait to try it out!

bellasera

Nov 20, 2009

23 votes
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BTW I dehydrated mine, 105 for 5 hours. They were warm and tasted better than any tamales I've ever had! YUMMY!!! Thanks again

bellasera

Nov 20, 2009

35 votes
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Just made these! They are fantastic!!! These are a must for the next dinner party, going for a Mexican theme and I think everyone's mouth will be watering over these delicious tamales! Thank you so much.

Top Voted

earthintruder

Oct 15, 2009

23 votes
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this is delicious!! can not wait to try!!

jkd_soccer801

Sep 08, 2009

35 votes
+
Vote up!
-
Vote down!

Tamales do have a softer outside :) The best ones I have had feel like they crumble in your mouth, but not in your hands :)

Top Voted

thedailyraw

Aug 26, 2009

24 votes
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Hum, I'm puzzled. I thought traditional a tamale had a softer outer layer (which you don't eat). Are you thinking of a taquito? It's a crisy rolled corn tortilla with fixings inside.

spiritedmama

Aug 26, 2009

24 votes
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I guess what I was trying to ask is if putting it in the dehydrator will make the outside of the corn mix "crispier", like a traditional tamale.

thedailyraw

Aug 25, 2009

35 votes
+
Vote up!
-
Vote down!

The corn husks dry naturally fairly quickly (in about 1-2 hours) but I don't see why you couldn't them put in the dehydrator to spead up the process.

Top Voted

spiritedmama

Aug 25, 2009

27 votes
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Can you dehydrate these to make a "crispier" outside similar to a tamale?

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