Dios Mio Tamales

• 4 cups masa harina
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 head roasted garlic
• 1/4 cup minced fresh cilantro
• 4 cups vegetable stock
• 1/2 cup Sriracha
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 red onion, diced
• 8 ounces cremini or button mushrooms, thinly sliced
• 1 green bell pepper, diced
• 1 small zucchini, diced
• 3 cloves garlic, minced
• 2 tablespoons ground cumin
• kernels from 2 ears fresh sweet corn, roasted
• 1 bunch spinach, stemmed, or 1 (10-ounce) package frozen spinach, thawed and drained
• Salt and freshly ground black pepper
• 2 (6-ounce) packages corn husks, soaked in warm water for at least 1 hour

1. Combine the masa harina, baking powder and salt in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mix well.
2. Add the roasted garlic, cilantro, stock, Sriracha and oil and whip with a handheld electric mixer or stand mixer until soft and fluffy, 3 to 5 minutes.
3. Cover and set aside.
4. To make the filling, heat the oil in a large Dutch oven or pot over medium-high heat.
5. Add the onion, mushrooms, bell pepper and zucchini and saute until softened, 5 to 7 minutes.
6. Add the garlic, cumin and corn and saute just until the garlic is fragrant, about 30 seconds.
7. Add the spinach and saute until completely wilted and its moisture has evaporated, about 5 minutes.
8. Season with salt and pepper to taste.
9. Let cool to room temperature.

masa harina, baking powder, salt, garlic, fresh cilantro, vegetable stock, sriracha, extra virgin olive oil, extra virgin olive oil, red onion, cremini, green bell pepper, zucchini, garlic, ground cumin, kernels from, frozen spinach, salt, corn husks

Taken from www.foodrepublic.com/recipes/dios-mio-tamales-recipe/ (may not work)