- 2 cups masa Harina Corn Flour
- 1 ¾ cups vegetable stock
- ¼ cup corn pulp (from corn milk)
- 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.