Seitan Tamales

The addition of fresh (well, frozen) corn to these tamales enlivens the otherwise too-uniform texture of the masa harina and provides a sweet contrast to the tangy tomatillo sauce.

This recipe will make about 10 tamales. Double it for a bigger crowd.

1 cup masa harina
1 teaspoon coarse salt
1/2 teaspoon baking powder
1 cup water
1 tablespoon olive oil
1/4 cup corn kernels
about 10 corn husks

Whisk together the dry ingredients, then stir in the water and oil, until a thick dough comes together. Mix in the corn and set aside, covered, while you prepare the filling.

If your corn husks are dried, place them in a large bowl of warm water to soak.

4 tomatillos, husks removed, rinsed, and roughly chopped
1 jalapeño, stemmed and roughly chopped
1/2 cup lightly packed fresh cilantro, tender stems and leaves
1 small clove garlic
1 tablespoon water
2 teaspoons olive oil
1/2 onion, cut in half again, lengthwise, and sliced thinly crosswise
juice from 1/2 lime
Salt and black pepper
4 ounces seitan, finely chopped

In a blender, puree the tomatillos, jalapeño, cilantro, garlic, and water.

Over medium low heat, saute the onion in the oil until softened. Stir in the tomatillo sauce and continue cooking until the sauce has thickened slightly. Squeeze in a little lime juice, season with salt and pepper, then add the seitan and cook until warmed through.

Pour about an inch of water into a wide bottom pot and set it on to boil.

Open a corn husk, with the wider of the two ends toward you. Spread about two tablespoons of the dough over the bottom half of the corn husk, leaving a clean 1/2-1 inch border around the edges. Pile another two tablespoons of the filling onto the masa. Lift the two long sides of the corn husk and press the masa together. Then fold those sides over in the same direction. Fold the bottom up and set the tamal, seam side down, to rest while you finish preparing the rest of the tamales.

Place the tamales, open end up, in a steamer basket and place this in the boiling water. Turn the water down to a simmer and steam for about 40 minutes.

Serve with (vegan) sour cream and salsa.

(Adapted from)