1 cup vegetable broth
1 cup water
2 cups masa (nixtamalized corn)
1 tsp Himalayan Sea salt, oregano, baking powder, lime juice
1 T salsa
1 bunch asparagus, grilled or roasted (toss with olive oil, salt, pepper, chile flakes), diced
1/2 pound crimini mushrooms, diced, sauteed with onions, cumin, garlic
Dried corn husks for tamale-making (can be found in mexican grocery store), soaked
1. Prepare filling. Set aside.
2. Soak husks.
3. Make the masa dough! Heat vegetable broth and water together until warm...melt coconut butter or oil...
4. In a bowl, mix masa, baking powder, salsa, lime juice, salt, oregano, and melted coconut butter or oil until crumbly dough starts to form.
5. Pour warm liquid into the bowl, incorporate and mix into dough. Let the dough rest at least 30 minutes, or overnight in el refrigerador.
6. TO ASSEMBLE: Use small corn husks as strips for tying tamales, and larger corn husks for spreading a thin layer of masa in a rectangle near the base of the husk, sprinkle on a few of the fillings, and close together, so that both sides of the masa touch. Tie the husk off with the strips. Repeat until all the masa dough is used!
7. TO COOK: Steam the tamales for 20-40 minutes, or when the masa pulls away from the husk easily. Taste test! Cooking time/tamale style will vary. Play with it!