Tamalitos (small tamales)

I went to The Denver Living and Raw Food Cafe rawluck yesterday and I prepared this appetizers.

Tamalitos (small tamales)

15 corn husks

Soak the corn husks in warm water for 2 hours to make them pliable.

Corn filling:
5 cups fresh corn, cut from ears
2 cups cashews
2 tsp. cayenne
Sea salt, to taste

Process 4 cups of the corn with the cashews, cayenne and salt until smooth. Add 1 cup corn and cilantro, don’t overprocess.

“Refried Beans” filling
2 cups sunflower seeds, soaked for 2 hours
1 cup sun-dried tomatoes, soaked for 1 hour
½ tsp. miso
3-4 tbsp. Mexican seasonings
1 tbsp. olive oil
2 tbsp. agave nectar
1 jalapeno, chopped
2 green onions, chopped
2-3 sprigs cilantro leaves only
Sea salt, to taste

Process all ingredients; expect jalapeno, onions and cilantro, in a food processor. Add a few tablespoons of water at a time and process until you get a smooth consistency.

Add jalapeno, onions and cilantro and pulse a few times to combine.

Separate and dry the corn husks.

Place about 2 tablespoons of corn filling on the center of the husk then add the bean filling.

Fold the bottoms over the filling and then fold the sides over. Use husks strips to tie the top of tamalito. Serve with chili sauce.

Chili sauce
1 cup sun-dried tomatoes, soaked 2 cups of water for 1 hour (save water after soak)
2 medium tomatoes
½ jalapeno
2 green onion, white part only
1 tbsp lemon juice
1tbsp agave nectar
4 tbsp. chili powder
Sea salt, to taste

Blend all ingredients in blender. Use the sun-dried tomato water to make create a liquid consistency.