Sweet Potato and Corn Tamales

Serves 6 people

Tamale dough

2 cups Masa Harina (Corn Flour)

1 cup very warm water (or veggie broth)

½ cup melted coconut oil

1 tsp baking powder

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

Filling

1 cup fresh corn (cut from cob)

1 small yam or sweet potato chopped

1 – 8oz package of baby portabella mushrooms (chopped fine)

1 cup walnuts (chopped)

1 small can of green chilis (chopped)

2 tsp chili powder

2 tsp garlic powder

2 tsp onion granules (or 1 tsp onion powder)

½ tsp cayenne pepper (more or less to taste)

1 tsp salt/pepper

1 tbs olive oil

10 – 12 corn husks for wrapping the tamale. (Dry ones should be soaked in warm water for 20 – 30 minutes)

Sauce

1 large can of enchilada sauce (green or red)

½ cup of soaked cashews (at least a half hour)

½ cup veggie broth

1 tsp garlic powder

1 tsp salt (if needed/to taste)

1. Make tamale dough – mix dry ingredients thoroughly. Add wet ingredients and mix until dough forms. Cover with plastic wrap and set aside.
2. Mix the dry seasonings for the fillings in a small bowl, set aside.
3. In sauté pan heat oil over med-high heat. Add corn and sweet potato and stir-fry 2 -3 minutes. Add 2 tablespoons of water to steam the veggies. When water is absorbed add the mushrooms and walnuts. Sprinkle the seasoning mix over the top. Heat thoroughly, letting it brown slightly. Approximately 5 minutes. Remove from heat. 
4. Assemble the tamales – place 1 (or 2 if needed) corn husks on flat surface. Take ¼ cup of tamale dough and flatten evenly across the bottom of the husk. (As thin as possible without seeing through or cracking. Approximately at 4x4 inch square, leaving the top for folding)
5. Add ¼ cup of filling to middle. Fold up the bottom and bring sides together (attempt to squeeze the dough together under the wrap.) Fold top over the top of the husk and tie together with strips of corn husk. Repeat above steps until filling and/or husks are consumed.
6. Place the tamales in a steamer for 45 minutes. (Or Pressure cook with a scant 1 cup of water under a steamer rack for 15 minutes.)
7. While steaming, place all sauce ingredients in food processor, process until smooth. (Depending on soaking of cashews – it may have a slightly grainy texture.) Place sauce in pot and bring to simmer over med- high heat.
8. To plate - remove tamale from steamer (using tongs), unwrap husk, place tamale on plate and top with the cream sauce. Optional - top with fresh sliced avocadoes and chopped cilantro.