Vegetarian Tamale Fillings and Dough by

Ingredients

Poblano and Cheese filling (for about 80 tamales)

4 cups reduced Salsa Verde
5 cups chile poblano strips
2 lbs cheese, cut into small bars about 1/2 inch square and 2 1/2 inches long

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Bean and Squash filing (for about 60 tamales)

5 cups butternut squash, peeled, seeded and diced
1 15-oz. can black beans, rinsed
1 15-oz. can pinto beans, rinsed
2 cups onion, chopped medium fine
4 cloves garlic, minced
2 tsp cumin
2 limes, zest and juice
2 tbsp olive oil
salt
1 cup cilantro

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Tamale Dough (enough for about 140 tamales)

8 cups masa harina
2 cups veg. Shortening
4 tsp salt
Vegetable broth

Method

Filling:

In a large frying or sauté pan, add olive oil and onions and sauté on medium heat until translucent. Add the jalapeño, garlic, and lime zest and sauté for another minute or two. Add the butternut squash and cook until it just starts to soften. Add the black and pinto beans. Salt to taste. Remove from heat. Add the cilantro and lime juice when the filling has cooled to room temperature. Then begin Tamale Assembly.

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Dough:

For every 2 cups of masa harina (meal), add ½ cup of shortening or lard, 1tsp. of salt. Add hot broth a little at a time to masa and mix with your hands to get a smooth, spreadable consistency.

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