Spicy Tamale

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25 dried corn husks

5 cups fresh or frozen corn

1/2 cup Muenster cheese, finely diced

1/2 cup Jalapeno Jack cheese

3/4 cup vegetable shortening

1 to 2 teaspoons pequín chile, cayenne, or chipotle

2 teaspoons aniseed (unless yer allergic)

1 cup granulated sugar (or splenda if yer cutting carbs)

1.5 teaspoon salt

3 eggs

1 medium green bell pepper diced

1 medium red bell pepper diced

1 cup spanish onions sliced thin

1/2 cup immitation ground meat (i think its morning star? soy)

1tbsp diced jalapeno

 

 

Soak corn husks overnight or quick soak in hot water. Thaw frozen

corn. Preheat oven to 375 degrees F. Dry corn in the oven for 15

minutes.

 

In a small pan lightly brown onions and bell peppers. Add immataion

meat and 1 tbsp diced jalapenos. Cook an additional 4 minutes then

remove and let cool.

 

In a heavy medium pan, melt shortening. Add chile seasoning and

aniseeds to the melted shortening; cool to room temperature. In a

blender, mix the sugar, salt, eggs, thawed corn, and melted

shortening. Grind, pulsing and scraping down sides until fully ground

(about 4 to 5 minutes). Transfer to a mixing bowl, then add the

cheese.

 

Spoon 6 to 7 tablespoons of ground corn mixture onto each corn husk.

Add the bell pepper and onion mixure with the vegetarian

ground " meat " to the center of the tamale. Fold husk closed like an

envelope and secure with string. Transfer envelopes to a steamer and

steam as per basic instructions, about 1 to 1 1/2 hours. Makes 12

tamales