Please go buy Viva Vegan by Terry Hope Romero. Right now! These tamales are so delicious and not as intimidating as you think. If you just take it one step at a time and space it out over a few days, the final step isn't that bad.
|Dried Ancho and Guajillo Chilies|
|All set up!|
The final day I soak the husks while I bring the sauce and seitan together with onion and bell pepper to create the tamale filling. Then I make the masa. I set up a table in my living room, put on a movie, and settle in for an hour or so.
By now, people usually start pestering me about when they'll get to eat tamales. Almost there! They take about an hour to steam. Since I doubled the recipe, I steam them in 2 batches. It's nice to have enough to let people eat their hearts out and know that you still have a whole batch steaming to eat throughout the week, freeze for later, and share with friends
It's a fun project for a weekend.