- Yield servings
In Mexico, Christmas and tamales go hand in hand.
- 12 dried corn husks
- 2 cups masa harina
- 1 teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ½ cup shortening
- 1½ cups vegetable stock
- 2 cups steamed fresh or frozen corn
- 2 cups cooked black beans
- 2 roasted red bell peppers, diced
- 2 teaspoons sofrito
- 3½ teaspoons taco seasoning
- Soak the corn husks in warm water while you prepare the masa and filling.
- Mix the masa, salt, and garlic powder in a large bowl. Beat in the shortening with an electric mixer or large spoon. Add the stock ½ cup at a time. Continue to mix with the electric mixer or large spoon, adding stock until you have a consistency that you can spread with a knife.
- Stir together the corn, black beans, bell pepper, sofrito, and Taco Seasoning in a medium bowl. One at a time, shake excess water off the corn husks and lay them flat on a work surface.
- For each tamale, spread a corn husk evenly with the masa mixture, working it with your hands if you need to. Place a large spoonful of filling on top of the masa, centered on the widest part of the husk.
- Fold the long edges of the corn husk to the center over the filling so that they overlap, making sure that none of the filling leaks out. Fold the narrow, unfilled end of the husk up, so that the filling is completely enclosed within the three folded sides.
- Place the tamales in a steamer and cook for 40 to 45 minutes. The tamales are cooked when they separate easily from the corn husks.
Cook’s Tip: Depending on the region of the country you live in, corn husks can be difficult to find. Latin-American and international markets nearly always carry corn husks in abundance, so if you don’t see them at your local grocer, then try one of these options.
Recipes from Quick and Easy Vegan Celebrations: 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year, copyright © Alicia C. Simpson, 2010. Reprinted by permission of the publisher, The Experiment, LLC.