PLANT-BASED CHICK'N TAMALES

Place corn husks in a shallow dish and cover with warm water. Weigh down corn husks with a plate, ensuring they are completely submerged. Soak corn husks until pliable, about 12 hours or up to 24 hours (refresh with warm water every 6 hours).

Drain and rinse thoroughly. Tear 4 corn husks into 1/2-inch strips for tying tamales closed (for a total of 16 to 24 ties). Cover ties and remaining corn husks with a damp towel to keep moist. Set aside.

Fry chick’n tenders according to package directions. Cut into 1/2-inch pieces; set aside.

Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add onion and garlic and cook for 3 to 5 minutes, until onion is translucent and soft. Add chili powder and cumin; cook 1 to 2 minutes or until fragrant. Toss in chick’n pieces, vegetable broth, tomato sauce and chipotles. Bring chick’n and sauce to a boil. Reduce heat to low and cook for 8 to 10 minutes or until sauce is thickened. Set aside and let cool.

While sauce is cooking, stir together masa harina flour, salt, the remaining 2 tablespoons olive oil and 5 cups warm water in a large bowl, until a thick dough forms.

Using a 1/4-cup scoop, measure out 20 dough balls and arrange on baking sheets sprayed with cooking spray. Using fingers, press into each dough ball to create a divot in the center. Cover dough balls loosely with plastic wrap to prevent drying out. Place 2 tbsp of chick’n mixture into each dough ball divot. Using hands, shape dough to enclose chick’n mixture, forming a football shape. Place filled dough balls back under plastic wrap.

Place a triangular-shaped corn husk on a work surface, with pointy end away from you. Place chick’n-filled dough ball into center of corn husk horizontally. Bring wide end of corn husk up over dough; fold the sides of the corn husk in to form a package. Secure the corn husk with a corn husk tie, making a single knot and pulling it tight, so no dough peeks out. Double knot the corn husk tie to secure. Repeat process with remaining dough balls and corn husks.

Place tamales in a large deep steamer basket, layering tamales seam side down. Add water to the steamer pot and bring to a boil. Reduce heat to low and cover. Steam tamales for 1 to 1-1/2 hours or until cooked through, tamales are slightly puffy and corn husks are bulging. Serve with ranchero sauce for dipping, if desired.