Directions

Make the Filling:

1. Using the baking sheet, place poblanos directly underneath a broiler. Char for 5 minutes and carefully flip over once blacked and blistered.

2. Remove from the oven and cover with plastic or foil, let rest for 5 minutes.

3. Carefully pull and rub away as much of the skin as possible. Make a vertical slit down one side of the peppers and remove the seeds and veins. Slice the peppers into thin strips about 2 inches long, and reserve.

4. Lay the ear of corn flat on a cutting board. Slice off the first side of the kernels, turn the ear so it’s laying cut-side down on the board, and cut the next side until all the kernels are off.

5. On a large skillet, on medium heat preheat the oil. Sauté the onions until translucent. Add corn kernels and epazote leaves and cook until slightly charred for about 10 minutes.

6. Turn off the skillet and add the poblano pepper strips, mix well and season with salt and pepper. Reserve.

Make the Cashew Crema:

1. Place all ingredients in a blender until smooth.

2. In a medium saucepan, heat the cashew crema on low heat. Use a rubber spatula to gently mix the crema until it starts to thicken, about 10 minutes. Do not stop mixing to prevent the crema from burning. Remove from the heat, set aside.

Prepare the Masa:

1. Soak corn husks in hot water for at least 10 minutes while you make the masa.

2. Using a stand mixer with the whisk attachment or a hand mixer, whip coconut oil on high until light and fluffy, about 5 minutes, or until it’s the texture of cake frosting.

3. Switch from the whisk to the paddle attachment. Then add baking powder and gradually add masa harina, incorporating well.

4. Slowly add 4 cups of broth, mixing to form a cohesive dough. Reserve the extra cup to adjust for moisture as needed. Yours may be wetter or thicker, depending on your preference. Your mixed masa should feel well hydrated and not gritty, with a creamy, airy texture that’s easy to spread.

5. Taste the masa and add salt, whipping to incorporate. We recommend 1 teaspoon per 3 cups masa, if your liquid is unsalted. If using salted broth, adjust the amount to taste.

Fill and Fold the Tamales:

1. Gently wring out your corn husks and pat them dry with a dishtowel.

2. Arrange husk so the wide end is closest to you and the smooth side is facing up. Using a spoon, spatula, or bench scraper, spread a thin, even layer of masa from side to side, leaving the narrow end uncovered. You’re looking to cover an area about 3 by 5 inches.

3. Add preferred filling(s) to the center of the masa. Note: We use 2 ounces (4 tablespoons) of masa per tamal with 1 ounce of filling (1-2 tablespoons), though you may want to increase or decrease those amounts based on your preferences.

4. Fold one side of the corn husk in, and then the other. Fold the bottom towards the top. You may choose to tie a strip of corn husk around the fold to ensure it stays intact.

Cook the Tamales:

1. Fill the bottom of a tamal steamer (or pot with steamer basket) with water. Place your tamales upright in the insert/basket and cover.

2. Steam for 75-90 minutes at medium-high heat. Check for doneness by seeing if the husk pulls away from the masa easily. If so, they’re ready! Typically, the more tamales in the pot, the longer the cooking time. Remove tamales from heat and let them rest, covered, for at least 15 minutes. Tamales will firm as they cool.

3. Once Tamales are cooked, add the vegan cashew crema using a squeeze bottle, piping bag or ziploc bag to create a nice drizzle on every tamal. Enjoy warm.