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 dent corn pulp
- ¼ cup avocado oil
- ½ tsp baking powder
- ½ tsp cumin
- ¼ tsp turmeric
- 8-10 corn husks
- 1 can of black beans (drained)
- 1 can of 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.