I'm a bad (but very busy) blogger, hopefully this family Holiday favorite of ours will hold you over.
Be sure to spice the filling to your preference or even a bit extra, it mellows a lot as the tamales steam.
-- Remove casing from Field Roast sausages. Crumble/mash with fork or hands until very smoothly crumbled. (This works MUCH better with your hands, the texture is much better and it's easier! But I definitely recommend gloves, as the sausage will STAIN and it's very spicy!) Mix with cheese (this is more to make it easier to work with than anything else) until it's sticky. Set aside. (Don't worry about how spicy this is, it mellows out tremendously after an hour of steaming)
Black Bean-Sweet Potato Filling
-- Mix beans, potatoes and seasonings. Set aside.
-- Coarsely chop and then crumble ('shred') chicken product (easier to get the right texture with your hands) and mix with green chiles and cheese until sticky.
-- Saute veggies in a non-stick pan until tender-crisp. Season. Set aside. Drain right before using. You can use any veggies you want; Chopped, fresh cilantro is SO GOOD here too.
"Fajita Chicken", ChickPea and Green-Olive (One of our new FAVORITES!! from my chef-friend Greg!)
-- Mix sauce and "chicken together and "shred" a bit, add chick-peas and green olives. This mixture is crumbly and messier to put in the tamales, but it's SO VERY tasty!!
Put the cornhusks in a sink of warm water, gently separate and remove debris, silks, and any dirt. Leave to soak for 30 min.
In a deep bowl, combine the masa, baking powder, seasoning and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the margarine/coconut oil until soft and sorta "fluffy" (depending on how warm it is in your kitchen, this may not work too well). Add it to the masa and beat until the dough has a spongy texture about like mashed potatoes (but stickier).
Roll the tamales: If you have never made tamales, this video shows how easy it is: Tamale Video Here
Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and filling. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed. I tie mine, but some people don't - it all depends on what you prefer...
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 1 to 1 1/2 hours.
The tamales are done when the inside pulls away from the husk. The tamal should be soft, but firm and not sticky or mushy. To serve, unfold the husk and eat as is, or spoon sauce of your choice (red or green chile sauce like a good New Mexican would be perfect here, but use what you want) over them.