PLANT-BASED CHICK'N TAMALES

Directions

1. Step 1

   Place corn husks in a shallow dish and cover with warm water. Weigh down corn husks with a plate, ensuring they are completely submerged. Soak corn husks until pliable, about 12 hours or up to 24 hours (refresh with warm water every 6 hours).

2. Step 2

   Drain and rinse thoroughly. Tear 4 corn husks into 1/2-inch strips for tying tamales closed (for a total of 16 to 24 ties). Cover ties and remaining corn husks with a damp towel to keep moist. Set aside.

3. Step 3

   Fry chick’n tenders according to package directions. Cut into 1/2-inch pieces; set aside.

4. Step 4

   Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add onion and garlic and cook for 3 to 5 minutes, until onion is translucent and soft. Add chili powder and cumin; cook 1 to 2 minutes or until fragrant. Toss in chick’n pieces, vegetable broth, tomato sauce and chipotles. Bring chick’n and sauce to a boil. Reduce heat to low and cook for 8 to 10 minutes or until sauce is thickened. Set aside and let cool.

5. Step 5

   While sauce is cooking, stir together masa harina flour, salt, the remaining 2 tablespoons olive oil and 5 cups warm water in a large bowl, until a thick dough forms.

6. Step 6

   Using a 1/4-cup scoop, measure out 20 dough balls and arrange on baking sheets sprayed with cooking spray. Using fingers, press into each dough ball to create a divot in the center. Cover dough balls loosely with plastic wrap to prevent drying out. Place 2 tbsp of chick’n mixture into each dough ball divot. Using hands, shape dough to enclose chick’n mixture, forming a football shape. Place filled dough balls back under plastic wrap.

7. Step 7

   Place a triangular-shaped corn husk on a work surface, with pointy end away from you. Place chick’n-filled dough ball into center of corn husk horizontally. Bring wide end of corn husk up over dough; fold the sides of the corn husk in to form a package. Secure the corn husk with a corn husk tie, making a single knot and pulling it tight, so no dough peeks out. Double knot the corn husk tie to secure. Repeat process with remaining dough balls and corn husks.

8. Step 8

   Place tamales in a large deep steamer basket, layering tamales seam side down. Add water to the steamer pot and bring to a boil. Reduce heat to low and cover. Steam tamales for 1 to 1-1/2 hours or until cooked through, tamales are slightly puffy and corn husks are bulging. Serve with ranchero sauce for dipping, if desired.