Vegetable Tamales with Mole Verde

Ingredients

• 2 cups corn
• 1 cup squash
• 2 units poblano peppers
• 2 tablespoons olive oil
• 3 cloves garlic
• 0.5 cup cilantro
• 1 tablespoon lemon juice
• 0.25 cup pumpkin seeds
• 3 units tomatoes
• 2 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon peppers

Instructions

1. 1Prepare the corn, squash, and poblano peppers by dicing them into small pieces.
2. 2In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
3. 3Add the diced vegetables to the skillet and sauté until they are tender.
4. 4Prepare the mole verde by blending cilantro, lemon juice, pumpkin seeds, and green tomatoes until smooth.
5. 5Combine the vegetable broth with the mole verde in a saucepan and simmer for 15 minutes.
6. 6Season the vegetable mixture with salt and black pepper.
7. 7Soak the corn husks in warm water for 30 minutes, then drain.
8. 8Spread masa on each corn husk, then add a spoonful of the vegetable mixture in the center.
9. 9Fold the corn husks around the masa and vegetable mixture, then steam for about 60 minutes.
10. 10Serve the tamales covered with the mole verde.
11. 11Garnish with additional cilantro and pumpkin seeds before serving.
12. 12Enjoy your healthy and flavorful Vegetable Tamales with Mole Verde!