Adapted from another vegan tamale recipe, but with my own filling. Spicy and delicious.
Provided by demintedmint
Categories Tamales
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack in the bottom of a large roasting pan.
- Strip husks from corn and set aside for tamales. Remove kernels from one ear for filling. Reserve other ears for another use.
- Prepare filling: Heat coconut oil in a skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add black beans, diced tomatoes with habanero peppers, and salsa; cook until most of the liquid has evaporated, 3 to 5 minutes. Stir in reserved corn kernels and cook for 3 minutes. Remove from the heat.
- Prepare dough: Combine 3 cups water and bouillon in a small bowl; stir to dissolve.
- Mix masa, baking powder, and salt together in a large bowl. Stir in melted coconut oil until well combined. Mix in bouillon. Add more water if needed to make a soft, spongy dough.
- Smooth a 3-inch square of dough (1/4- to 1/2-inch thick) onto a corn husk. Place 1 to 2 tablespoons filling into the center of the dough. Fold the sides of the husk in over the filling, then repeat with the top and bottom; you may need to use more than one husk per tamale. Use thin pieces of husk as string to tie tamale together; it doesn't have to be perfect. Repeat to make remaining tamales.
- Set tamales on the prepared rack. Pour about 2 cups water into the bottom of the roasting pan, making sure tamales are well above the water. Cover the pan tightly with several sheets of aluminum foil.
- Bake in the preheated oven for 35 to 45 minutes. Remove from the oven and let sit, untouched, for 15 to 20 minutes before serving.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 45.6 g, Fat 22.5 g, Fiber 9.1 g, Protein 7.4 g, SaturatedFat 18 g, Sodium 535.5 mg, Sugar 2 g
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