15 corn husks, Soak the corn husks in warm water for 2 hours to make them pliable.
5 cup fresh corn, cut from ears
2 cup cashews, soaked
2 teaspoon cayenne
sea salt, to taste
2 cup sunflower seeds, soaked, 2 hours
1 cup sun-dried tomatoes, soaked, 1 hours
1 teaspoon Miso
4 tablespoon Mexican seasoning
2 tablespoon agave nectar
1 jalapeno, chopped
2 green onions, chopped
3 sprigs cilantro, leaves only
To make the corn filling, process 4 cups of the corn with the cashews, cayenne and salt until smooth. Add 1 cup corn and cilantro, pulse a few times, donâ€™t overprocess.
For the “refried bean” filling
Process all ingredients; expect jalapeno, onions and cilantro, in a food processor. Add a few tablespoons of water at a time and process until you get a smooth consistency.
Add jalapeno, onions and cilantro and pulse a few times to combine.
Separate and dry the corn husks.
Place about 2 tablespoons of corn filling on the center of the husk then add the bean filling.
Fold the bottoms over the filling and then fold the sides over. Use husks strips to tie the top of tamalito. Serve with chili sauce.