Vegetarian Tamales

To make the dough

In a small saucepan heat the broth and water until warm. In a mixing bowl, combine masa flour, baking powder, salt, oregano, salsa, lime juice and coconut oil or butter. Mix with your fingers until crumbly. Pour in the warm liquid little by little while stirring with a wooden spoon. Mix until all the liquid has been incorporated. Let the dough rest for 30 minutes or overnight in the refrigerator.

To make the filling

In a skillet over medium heat, sauté onion, garlic, jalapeño and cumin in coconut oil until soft, about 10 minutes. Add beans, lime juice and salt; cook for another 5 minutes. Remove from heat and mix in the spinach; let cool. Before assembling, add the chopped cilantro and grated cheese.

To make the tamales

If using corn husks, soak them in a large bowl of hot water for a few minutes to make them pliable. Place 1/3 cup dough on a soaked corn husk or parchment paper square. With a spatula or your fingers, spread the dough evenly onto the corn husk or paper to make a 5- by 5-inch square. Place 2 tablespoons of the filling in the center and fold the dough to cover the filling. Roll up the corn husk or parchment to enclose the tamale. Repeat until all the dough and filling have been used.

In a steamer with plenty of water, arrange the tamales so steam can pass around them. Cover and let steam for 30 minutes; check the water and add more if low. Steam for another 20 to 30 minutes. The tamales are done when the dough pulls away from the parchment paper. Remove the tamales from the steam and let them sit for 5 to 10 minutes before serving.