Ingredients
2 cups Strawberries, cut into chunks
2 cups Almond milk, warm
1 cup (8 oz.) Vegan butter, room temperature (IMPORTANT NOTE: we substituted chilled coconut oil because we are unable to get vegan butter in Mexico. The tamales still turn out great!)
½ cup Sugar, granulated
1 ½ tsp. Baking powder
1 tsp. Salt, kosher
4 cups (1 lb. 2oz)Masa harina
1 cup Water, warm
1 ½ cup Strawberry jam
30 Corn husks, dried
Preparation