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Ingredients
Tamale Dough
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
Filling
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
Toppings
avocado
corn
coconut Yogurt
black beans
shallots (chopped)
Tamales
Prep Time: 10 min Cook Time: 1 hour Additional time 30 minutes
Homemade Tamales with an Almond Cow twist. Featuring leftover corn pulp, these vegan tamales are full of flavor and texture.
Servings: 8-10 tamales
Ingredients
Tamale Dough
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
Filling
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
Toppings
avocado
corn
coconut Yogurt
black beans
shallots (chopped)
Directions
Step 1
Separate corn husks and soak in water for about 30 minutes until pliable. Drain and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
In a large pot steam tamales (open side up) over low heat for about 40 to 50 minutes.
Step 7
Remove tamales from husk and add your favorite toppings. Store leftovers in the refrigerator for up to two days.
Note:
*Rip corn husk into several strips for tying the tamales.