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VEGAN TAMALE
Equipment
Ingredients
For the dough:
- 3 cups masa harina corn flour
- 3 cups warm water
- 1 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
For the filling:
- 2 cups diced vegetables such as zucchini, bell peppers, and onions
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup cooked black beans drained and rinsed
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
For assembly:
- Dried corn husks soaked in warm water for at least an hour
- Kitchen twine
Instructions
- In a mixing bowl, combine the masa harina, warm water, vegetable shortening, baking powder, and salt. Mix until well combined, then cover and let rest for 30 minutes.
- In a skillet, heat the olive oil over medium heat. Add the diced vegetables and garlic, and sauté until soft, about 5 minutes.
- Add the chili powder, cumin, smoked paprika, salt, and pepper, and sauté for another minute.
- Add the black beans, cilantro, and lime juice, and stir to combine. Remove from heat.
- To assemble the tamales, spread a thin layer of the masa dough onto a soaked corn husk, leaving a border of about 1 inch on each side.
- Spoon a small amount of the vegetable filling onto the center of the dough.
- Roll the corn husk around the filling, using the border of masa dough to seal the tamale.
- Tie each end of the tamale with kitchen twine.
- Place the tamales in a steamer basket over boiling water. Cover and steam for 1 hour.
- After 1 hour, remove the tamales from the steamer and let cool for a few minutes before unwrapping.
- Serve hot, garnished with additional cilantro and lime wedges if desired.
Notes
NUTRITIONAL FACTS: (1 tamale)
Calories: 317 | Total Fat: 22g | Total Carbohydrates: 36g | Dietary Fiber: 5g | Protein: 5g
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