Optional toppings: sliced red onion, lime juice, and salsa
Soak the cornhusks in hot water for 30 minutes then rinse. Cover with a damp towel and set aside.
Roast the peppers in a small pan over medium-high heat until the skins are charred. Place in a zip-top plastic bag and seal shut. Let sit for 10 minutes then remove and discard the skins, stems, and seeds. Chop and set aside.
In a large bowl, whisk together the corn flour, cornmeal, baking powder, and salt. Slowly mix in the water then let stand for 5 minutes. Add 1/2 cup of the shortening and mix well.
Melt the remaining shortening in a large pan over medium heat. Add the onion and sauté until tender then add the chopped peppers and corn and cook for about 6 more minutes. Remove from the heat and let cool completely then add to the corn flour mixture and stir well.
Place one cornhusk on a flat work surface and add 1/4 cup of the filling to the center. Fold in the sides then fold up the bottom, leaving the top open. Tie closed with a strand of cornhusk. Repeat until all the ingredients are used.
Stand the tamales with the open end up in a large steamer basket and steam for 35 minutes, or until the filling is firm.
To eat, remove the cornhusks then top with sliced red onion, lime juice, and salsa, if desired.
Makes 15 tamales
Tamales are eaten in many parts of Latin America, where peppers and corn are common ingredients. But there are lots of other options for the filling—try using vegan chorizo or crumbles, jackfruit, cooked potatoes or beans, or sautéed mushrooms. Enjoy! ☺️