- 1 very large potato, any type
- 3/4 cup olive oil
- 7 fresh jalapeños, deveined and seeded
- 3 large cloves garlic
- 1/4 cup toasted pine nuts
- 1 bunch cilantro
- 1/4 teaspoon salt
- 3 cups Vegan Masa
- Peel and cut the potato lengthwise into 1/4-inch “French fry” strips. Heat 1/4 cup of the olive oil in a skillet over medium heat, add the potato, and fry until browned on all sides, about 20 minutes. Set aside to cool.
- In food processor, process the jalapeños, garlic, pine nuts, cilantro, remaining 1/2 cup olive oil, and salt until smooth. Assemble the tamales , using 1/4 cup masa, 4 or 5 strips of potato, and 2 heaping tablespoons jalapeño pesto for each tamale. Transfer to a steamer and steam for 50 minutes.