California Walnut & Vegetable Tamales with Chipotle Walnut Cream

By Chef Dustin Hilinski
Total Time
2 Hrs, 5 Mins
Serves
8 Servings (16 Tamales)
Serving Size
2 tamales, 2 1/2 tablespoons cream
Meal
Dinner Lunch
Course
Main

DESCRIPTION

This is a fantastic vegan tamale recipe utilizing raw California walnuts, walnut "chorizo", and walnut cream. Mix the "chorizo" with other vegetables for the tamale filling, and add smokey chipotle peppers and lime juice to the walnut cream for a full-flavored sauce.

Prep Time
40 Mins
Cook Time
1 Hr, 25 Mins
Total Time
2 Hrs, 5 Mins
Calories
410
Total Fat
30
Saturated Fat
3
Polyunsaturated Fat
18.2
Monounsaturated Fat
7.019
Cholesterol
0
Sodium
1124
Carbohydrates
32
Dietary Fiber
6
Total Sugars
2
Protein
9
Vitamin D
0
Calcium
140
Iron
2
Potassium
310

Ingredients

  • 16 dried corn husks

Walnut Chorizo Filling

  • 2 tablespoons olive oil
  • 1 cup Walnut Chorizo Crumble
  • 1 cup 1/4-inch diced zucchini
  • 1/2 cup 1/4-inch diced yellow squash
  • 1/2 cup 1/4-inch diced red bell pepper
  • 1 teaspoon kosher salt

Walnut Tamale Dough

  • 2 1/2 cups water, divided
  • 1 cup California walnuts
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 2 cups masa harina, divided
  • 1 1/2 teaspoons baking powder

Chipotle Walnut Cream

  • 1 cup California walnuts
  • 3/4 cup water
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1 to 2 chipotle peppers in adobo

Preparation

  1. Separate corn husks and place in a bowl of warm water to soak for 20 minutes or until pliable.
  2. Heat olive oil over medium heat in a medium skillet. Add all Walnut Chorizo Filling ingredients to pan and sauté for 3 minutes (vegetables should not be soft). Let cool to room temperature.
  3. To prepare masa, place 1 cup water, walnuts, garlic powder, cumin, salt, onion powder and corn in a blender. Blend on high until smooth. Transfer to large bowl and add 1 cup masa and baking powder; mix with a hand mixer until incorporated, scraping down sides of bowl as needed. Add remaining water and remaining masa; continue to mix to make a thick, slightly sticky, but spreadable dough. Cover bowl with a wet paper towel to prevent dough from drying.
  4. To prepare Chipotle Walnut Cream, combine all ingredients in blender and blend on high for 2 minutes or until smooth.
  5. Remove soaked corn husks from water and pat dry, husks should be pliable. Place on work surface roughly equal amounts of masa dough (depending on size of corn husk) evenly across the large end of the corn husks, 3⁄4 the way toward the pointed end. Place equal amounts of filling over the masa. Fold one side of the corn husk over the masa and continue to roll until masa and vegetable are enclosed leaving the large end open. Fold the pointed end of cornhusk up and behind tamale.
  6. Place a large pot fitted with a steamer basket on stove and add enough water to almost touch bottom of steamer basket. Place tamales in steamer basket with the open end pointing up and cover pot.
  7. Cook for 50 to 60 minutes, checking after 30 minutes to insure that there is still water in the pan. Remove tamales with tongs and let cool for about 5 minutes.
  8. Heat walnut chipotle cream in a medium saucepan over low heat until hot. Remove tamales from husks and serve with walnut chipotle.