Ingredients
- 1 jar of SOMOS™ Salsa Verde Mild Salsa
- 1 pouch of SOMOS™ Cauliflower Tinga
- 12 corn husks
- 1 cup corn flour
- 1 cup chicken stock
- 1 tsp baking powder
- 2 tbsp vegetable or olive oil
Prep
- Carefully wash the corn husks with cool water to remove any debris
- Add to a large bowl or pot and cover with hot water. Make sure they are completely submerged in water
- Mix the corn flour, baking powder, and a pinch of salt in a mixing bowl. Stir to combine and add 3 tbsp of SOMOS™ Jalapeño Pepper Salsa Verde and oil, stirring again to combine.
- Add chicken stock slowly until the mixture reaches the consistency of hummus.
- Carefully pat dry corn husks and hold them with the smooth side facing up.
- Scoop 3-4 tbsp of the masa filling into each husk & spread it evenly across the wider part of the husk up to the edge, leaving a few inches uncovered at the top
- Scoop 2 tbsp of SOMOS™ Cauliflower Tinga in a line down the middle of the masa filling so that two visible strips of masa are on each side. Continue until all husks are filled.
- Once all tamales are filled, it is time to roll.
- Take each tamale and fold one side of the exposed masa over the tinga filling, leaving the other side of the masa exposed. Then take the thin top and fold it over the existing fold. Lastly, roll the tamale into a tube going in the direction of the first fold and tie it to seal with a small strip of corn husk. Place finished tamales seam-side down while you roll the rest.
- Using a tamale steamer or a deep pot with a rack, add water at the bottom, arrange tamales upright on the rack, and cover them with a well-fitting lid. Bring to a boil and cook for 15 minutes.
- Lower heat to simmer and cook for another 2-3 hours. You can test the tamales by opening one and seeing if the filling sticks to the corn husk. If it comes out clean, the tamales are done.
- Once all tamales are finished cooking, transfer them to a plate and open the tamales. Top with the remaining SOMOS™ Jalapeño Pepper Salsa Verde and enjoy.
