Vegetarian Tamales recipe | PCC Community Markets

Ingredients

• 1 cup vegetable broth
• 1 cup water
• 2 cups masa flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt, divided
• 1 teaspoon dried oregano
• 1 tablespoon salsa or chili sauce
• 2 tablespoons lime juice, divided
• 1/2 cup plus 1 tablespoon virgin coconut oil, softened, divided
• 1/2 white or red onion, chopped
• 2 to 3 cloves garlic, minced
• 1/2 jalapeño pepper, minced (remove seeds if you like)
• 1/2 teaspoon ground cumin
• 1 cup cooked beans (pinto, black or whatever variety you prefer)
• 2 (5-ounce) bags baby spinach or other greens, or 1 (10-ounce) bag frozen spinach
• 1/2 bunch fresh cilantro, chopped (optional)
• 1 1/2 cups grated sharp cheddar cheese (optional)
• 8 to 10 corn husks or parchment squares (about 7-inches square)