So every now and again I see people eating delicous looking Tamales… and it saddens me because I know I can’t eat them. A lot of Tamales are pork or chicken or some other meat and if they are veggie they have chicken broth or cheese in them. Usually i sustain my tamale cravings with Amy’s frozen black bean tamales HERE. However, recently a friend of mine kept talking about how her dad makes amazing tamales and it made me think… “hey, why don’t i make tamales?” So I got this recipe from Meatless Monday (I know it’s kinda cheating if the recipe is already vegan) but i like black bean tamales. I also found this steamer at the goodwill and since i don’t have a dutch oven (fart joke) or large steamer already i figured why not. It worked pretty well for the inital making of these bad boys.
So the recipe official is here but here’s the breakdown:
Dried corn husks (about 20) (i got them online at amazon b/c they were out of season)
3 cups corn kernels (cobbe, frozen or canned)
2 Cups masa harina (in the ethnic section of your food store. or online at amazon again)
1/2 cup warm vegetable broth
1/2 tsp salt
3 tbs canola oil
1 red onion diced (i used yellow cuz it’s what i had)
1 32 oz can black beans drained
1 tsp chilli powder
salt and pepper to taste
separate your corn husks and put them in a bowl of water to soften for about 10 min then place them on towls to dry off
put 2 1/2 cups corn into a food processor or blender or stick blend them into a puree
mix that corn with the masa harina, broth, salt, and canola oil. mix it with your hands till it’s paste like
oil a frying pan and cook the onion, beans, and remaining 1/2 cup of corn and season with chilli powder, salt and pepper (about 5-7 min)
heat up your steamer/double boiler/fill your oster.
This starts out kinda hard but gets easier as you do more
scoop out about 3 TBS of the dough mix into a ball (think large cookie)
put that in the center of a corn husk and flatten it into a 1/4” thick circle
spoon about 1 TBS of blackbean corn mix in the middle
kinda fold the husk in half then and fold the two ends up (see pic above)
tear a fairly thick strip of one of the other husks and use that to tie the tamale up… then put it in the steamer
repeat until you run out of beans and corn or dough.
Steam them for 60 min and serve hot (i got some salsa verde and franks hot sauce for mine).
It’s kinda time consuming to make but it yeilds 15ish tamales so you can eat them for a few days or do them for a party. They are pretty small (not like some of the giant restaurant style ones i see) so 2-3 per person is a serving.
I re-heated mine by putting tamales in a small baking dish, then putting that dish in a larger dish with 1/2” of water in it and covering with foil. Then i baked them at 400 for about 20 min (until i could hear the dish “dancing” on the boiling water) It’s a poor mans steamer but it worked pretty well for re-heating. Not sure if cooking them the first time that way would work or not.