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Makes about 36 tamales
Sauce
- 12 C of veggie broth
- 2 t cayenne
- 3 T paprika
- 1.5T cumin
- 1 T oregano
- 7 T cornstarch
- No salt if using bouillon
Boil on stove to thicken before adding to tamale pot.
Filling
- 2 containers of dry oyster mushrooms or about 12-16 oz of your favorite plant-based meat
- 2T onion powder
- 1T garlice powder
- 1/4 C of chili powder
- 1T cumin
- Salt and black pepper to taste
Masa
- 4 C masa
- 4 t baking powder
- Around 6 cups of veggie broth
Rehydrate corn husks. Spread masa and add filling and roll. Many Mississippi places tie their tamales with string in sets of 3. Fill pot with tamales and the pour sauce over. Boil tamales in sauce for about an hour with the lid on.
Serve with white bread, sweet coleslaw and Frank's hot sauce. Don't forget to drink the sauce when you are done.
