Step 1

Start by soaking your corn husks in hot water so that they will be soft and pliable when you are ready to start stuffing.

Step 2

The Cornmeal Dough:

Step 3

Place your 5 lbs. of cornmeal in a mixing bowl and whisk in baking powder, baking soda and salt until well blended.

Step 4

Add the oil and massage through the cornmeal until it is well incorporated.

Step 5

Start adding your hot water ½ cup at a time until you have a very soft dough that can be easily spread onto the corn husks later.

Step 6

Unpork Seitan:

Step 7

Mix flour with water to make a nice dough ball. I like to really work the dough ball for at least 20-30 minutes to activate the gluten. You will know it is done when you poke your finger into the dough and it springs back into shape.

Step 8

Then set it in a bowl covered with cold water for at least 45 minutes.

Step 9

Start washing in cold water to get all the starch out. You will have to empty your bowl and add fresh water and repeat up to 4-5 times until water is almost clear, but make sure to reserve the first rinse in a separate bowl for use as a thickener later.

Step 10

Set it aside in a colander to drain excess water for minimum of 30 minutes.

Step 11

Take half of your seitan and cut it up into small pieces and put in food processor with half of all the remaining ingredients.

Step 12

Blend in food processor until it forms a dough ball.

Step 13

Then tear it up in pieces and throw it back into the food processor and blend until dough ball again. Repeat one more time.

Step 14

Follow steps 5-7 with the other half of ingredients.

Step 15

Take both halves of dough and knead together, then set in a bowl in your refrigerator for minimum 30 minutes.

Step 16

Remove from the refrigerator after 30 minutes and stretch it out as long as you can without tearing then make 2-3 knots and wrap in cheesecloth or cotton muslin type cloth and tie with twine.

Step 17

Make a simmering broth as per instructions above with enough water to cover your wrapped seitan. Since we didn’t add much salt to the seitan, make sure to use enough veggie broth to well season your simmering broth. Bring the simmering broth to a boil and reduce heat to a simmer, then place your wrapped seitan into the broth. (Never boil once your seitan is in the broth or you will get a spongy texture!).

Step 18

Let simmer for 1 hour, turn over and simmer one more hour.

Step 19

Remove from broth and let cool, make sure to reserve the broth.

Step 20

Once cooled shred your seitan and set aside.

Step 21

Unpork Tamale Filling:

Step 22

Using a slotted spoon, take out all the veggies from your reserved simmering broth and discard only the bay leaves.

Step 23

Place all the veggies into a blender, puree and return to your broth.

Step 24

Bring your broth to a slow boil and add just enough of the starch while continually whisking to your broth until thickened slightly thicker than regular gravy.

Step 25

Add onions and roasted green chiles and mix well.

Step 26

Add your seitan until well incorporated and remove from heat and set aside.

Step 27

Take your softened corn husks and spread your cornmeal dough on each leaf, leaving about ½ inch from the top and bottom of each leaf without dough. Follow this step until all leaves are done.

Step 28

Fill each leaf with the unpork filling, roll and close bottom tapered end by folding up.

Step 29

Place your filled tamales into your steamer and steam for 2 hours (make sure to add water as needed for steaming).

Step 30

Enjoy!!!!