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Ingredients
  • Tamale Dough
  • ~25 to 30 corn husks
  • 4 cups Bob’s Red Mill Masa Harina
  • 3 to 3 ½ cups vegetable broth (+ more as needed)
  • ½ cup extra-virgin olive oil
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon turmeric (optional, for color)
  • Potato & Pinto Bean Filling
  • ~¼ to ½ cup low-sodium vegetable broth or water
  • ½ large red onion, finely diced
  • 2 cloves garlic, minced
  • ½ Anaheim pepper, finely diced
  • 1 Roma tomato, diced
  • ½ medium russet potato, diced small
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 (15.5 oz) can pinto beans, drained and rinsed
  • ½ cup cilantro, minced
  • Salt & pepper, to taste
  • Green Chili & Cheese Filling
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 Anaheim pepper, finely diced
  • ½ bag Vegan mozzarella cheese (we used Follow Your Heart)
  • Salt & pepper, to taste
  • subheading: Toppings of choice, such as:
  • Pico de gallo
  • Guacamole
  • Sour cream
Steps
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