Homemade Tamales with an Almond Cow twist. Featuring leftover corn pulp, these vegan tamales are full of flavor and texture.
Prep Time: 10 min
Cook Time: 1 hour
Additional time 30 minutes
- 2 cups Masa Harina Corn Flour
- 1 ¾ cups Vegetable stock
- ¼ cup Corn pulp
- ¼ cup Avocado oil
- ½ tsp Baking powder
- ½ tsp Cumin
- ¼ tsp Turmeric
- 8-10 Corn husks
- 1 can Black beans (drained)
- 1 can Corn kernels (drained)
- 1 tsp Salt
- ½ cup Vegetable stock
- 1 Medium sized shallot (chopped)
- 1 Clove garlic
- 1 tsp Cumin
- Coconut Yogurt
- Black beans
- Shallots (chopped)
- Separate corn husks and soak in water for about 30 minutes until pliable. Drain and set aside.
- In the meantime prepare filling. In a medium sized pan add beans, corn, shallots and garlic. Heat over medium and saute until the shallots are translucent.
- Add cumin, salt and vegetable stock. Simmer over low heat for about 10-15 minutes until corn and beans have softened. With a fork mash mixture roughly into a smoother consistency and set aside.
- To prepare the tamale dough add dry ingredients into a medium sized bowl. Combine and pour in wet ingredients. Mix well until combined and spreadable. If batter appears too thick to spread, add more vegetable stock.
- To assemble the tamales spread about 2 tbsp of masa mixture into the center of a corn husk. Place 2 tbsp of the filling into the center. Fold in and overlap both sides of husk. Fold empty top over the bottom and tie with a strip* of husk.
- In a large pot steam tamales (open side up) over low heat for about 40 to 50 minutes.
- Remove tamales from husk and add your favorite toppings. Store leftovers in the refrigerator for up to two days.
*Rip corn husk into several strips for tying the tamales.