Prep Time: 30 minutes
Cook Time: 60+ minutes
Mexican dishes are some of my favorite to eat and prepare! There is a broad range of traditional recipes that make an excellent addition to the vegan diet.
Have you ever tried making tamales? I’ve enjoyed eating the Mexican and the Nicaraguan (nacatamale) version. While it may look like a complicated dish, it certainly does not have to be! I’ve combined some of my favorite methods to create one simple vegan tamale recipe. Try it out and let me know how you like them!
o 2 onions, chopped
o 2 cups of pureed corn kernels (fresh or thawed)
o 1 cup of corn kernels (fresh or thawed)
o Peeled garlic bulb
o 8 ounces of dried/crushed chilies or chili powder
o 18-20 dried corn husks
o 2 cups of masa
o 1 tbs of baking powder
o 2 cups of vegetable broth
o 3 tbs olive oil
o Salt/pepper to taste
o 4 cups of drained black beans
1. Separate the dried cornhusks and throw away the silk. Soak the husks in warm water to soften for about 10 minutes. Rinse the husks and drain. Lightly pat the husks dry.
2. In a large bowl, combine the pureed corn, warm broth, masa, baking powder, salt, and olive oil. Stir the ingredients until they are distributed evenly. Now use your fingers to really work the mixture together. It be should a sponge-like dough consistency. Add it to the masa and mix until the dough has a spongy texture.
3. Add olive oil to a pan and set stove to medium high. Add the onion, garlic, black beans and the 1 cup of corn kernels to the pan. Season with the chili powder and salt/pepper according to your preference. Stir occasionally while cooking for about 10 minutes, or until the onions are translucent.
4. Heat a steamer or double boiler with about 2 inches of water, and set stove to medium high. Add about 2-3 tablespoons of the masa to the middle of the corn husk. Flatten the dough, and put about 2 tablespoons of the filling inside of it. Enclose the filling and pinch it closed. Fold the corn husk over the filling and overlap the ends. Pull apart a thin strip of an extra soaked corn husk, and tie the tamale with it. Repeat this step until you use up your masa and black bean mixture.
5. Layer the tamales in the steamer (don't let the water touch them), or a double boiler. Steam for about an hour or until heated all the way.
This is an excellent vegan dish for a party or the whole family. Enjoy!
*Image courtesy Flickr creative commons.