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1
For the filling: Melt the butter in a heavy large skillet over medium-high heat.
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2
Add the onion, garlic and zucchini and saute until the onion is soft, about 4 minutes.
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3
Add the kale and saute 1 minute.
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4
Add the vegetable broth, cover and cook until the kale is wilted, about 6 minutes.
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5
Uncover and simmer until almost all of the liquid evaporates, about 2 minutes.
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6
Turn off the heat and cool slightly.
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7
Season with some salt and pepper.
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8
Stir in the cheese until melted.
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9
For the masa: Mix the masa and baking powder in large bowl.
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10
Add the vegetable shortening and mix using an electric mixer until it is the consistency of coarse meal.
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11
Pour in the vegetable broth and mix until the dough comes together (the dough should be moist).
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12
Mix in the salt and pepper by hand.
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13
To assemble the tamales: Place a corn husk, ridged-side down, flat on a work surface and spread 2 to 3 tablespoons of masa onto the corn husk.
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14
Then place a spoonful of the kale filling atop the masa.
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15
Fold the bigger sides in, and then the pointy tip up over the tamale.
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16
Repeat with the remaining corn husks, filling and masa.
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17
To steam, place a coin in the bottom of a pot and fill with 1 to 2 inches of water.
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18
Make sure that the steamer basket is not immersed in the water.
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19
Line the bottom of a steamer basket with some additional husks and stack the tamales in the steamer, with the exposed end facing upward.
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20
Top with more husks and cover with a moist towel.
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21
Bring the water to a boil and cook until the masa no longer sticks to the husks, 30 to 40 minutes.
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22
Cook's Note: The coin will rattle during cooking.
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23
If it stops rattling, all the water has evaporated and you need to add more.
