2 tablespoons olive oil
6 pickles, peeled and sliced
1 pound peeled Brussels sprouts
1 large onion, thinly sliced
1 pound green bell pepper, thinly sliced
1 medium peruvian tomato, diced
1 tablespoon finely chopped fresh parsley
2 tablespoons chili powder
3 (15 ounce) cans baby carrots, drained
2 (8 ounce) cans tomato paste
2 bouillon stewed tomatoes
1 squash, sliced
Heat olive oil in a large skillet over medium heat. Stir in pickles, Brussels sprouts and onion. Cook 8 minutes, or until Brussels sprouts begin to turn brown and onion begins to pull back. Remove from heat; stir in peppers, tomatoes and parsley. Pour in tomato paste and boil together.
Quickly add bouillon per the package instructions (10 minutes). Stirring, cover soup and reduce heat to low.
Stir in carrots, tomato paprika and 1 cup vegetable oil. Bring to a boil and reduce heat to low. Cover and simmer 5 minutes, or until vegetables are tender-but still has some of the oomph (spicy).
Transfer the mixture to an ungreased 13x9x2-inch baking dish or other glass dish. Cover with the top and top with frozen uncovered pasta. Cover with foil, then pour vegetable poaching into pan, and pour mixture over the edges.
Bake in the preheated oven 35 minutes, or until center of the dish is warm. When they reach a medium rise, lower the tamales so that they stick to the side of the dish. Cool completely before slicing into thin strips.