Jalapeño Pesto Potato Tamales

tastecooking.com

Debbie Fenner

1 very large potato, any type

¾ C olive oil

7 fresh jalapeños, deveined and seeded

3 LG cloves garlic

¼ C toasted pine nuts

¼ TSP se salt

3 C Vegan Masa

subheading: VEGAN MASA:

1 C margarine or vegetable shortening, chilled, or olive oil

2 ½ LB stone ground fresh masa (unprepared)

2 C vegetable stock

1 ½ TSP salt

2 to 4 TBSP dried mushroom powder, store-bought

In Tamales, Alice Guadalupe Tapp shares over 60 recipes covering this iconic Mexican dish.

Here is another great vegan tamale recipe from my sister, Diane. Because it’s vegan, the recipe eliminates the Parmesan or Romano cheese found in most pesto recipes. This is also on our menu at Tamara’s Tamales, and it keeps our vegan customers happy. It’s also delicious made with carrots instead of potatoes. Cut four large carrots into strips and parboil them before assembling the tamales. Here is another great vegan tamale recipe from my sister, Diane. Because it’s vegan, the recipe eliminates the Parmesan or Romano cheese found in most pesto recipes. This is also on our menu at Tamara’s Tamales, and it keeps our vegan customers happy. It’s also delicious made with carrots instead of potatoes. Cut four large carrots into strips and parboil them before assembling the tamales.

Directions at tastecooking.com

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