Name: Vegetarian Tamales
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 2
Ingredients: 2 cups masa harina (corn dough flour); 1/2 cup vegetable shortening or butter; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 to 1 1/2 cups vegetable broth or water (adjust as needed to make a soft, spongy dough); 2 poblano peppers, roasted, peeled, and sliced; 1 cup grated cheese (Monterey Jack, cheddar, or a melting cheese of your choice); 1/2 cup corn kernels; 1/2 cup black beans, cooked; 1/4 cup red bell pepper, diced; 1/4 cup onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; Salt and pepper to taste; Dried corn husks, soaked in hot water until pliable

AuthoradminCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediate

Yields2 Servings

Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

For the Dough:

2 cups masa harina (corn dough flour)

1/2 cup vegetable shortening or butter

1 teaspoon baking powder

1/2 teaspoon salt

1 to 1 1/2 cups vegetable broth or water (adjust as needed to make a soft, spongy dough)

For the Filling:

2 poblano peppers, roasted, peeled, and sliced

1 cup grated cheese (Monterey Jack, cheddar, or a melting cheese of your choice)

1/2 cup corn kernels

1/2 cup black beans, cooked

1/4 cup red bell pepper, diced

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

Salt and pepper to taste

Additional:

Dried corn husks, soaked in hot water until pliable

Prepare the Masa Dough:
In a large bowl, beat the vegetable shortening until fluffy, then mix in the masa harina, baking powder, and salt. Gradually add the vegetable broth, continuing to beat until the dough is smooth and has the consistency of soft cookie dough.

Make the Filling:
In a pan, sauté the onion, garlic, red bell pepper, and spices until soft. Combine with the roasted poblano peppers, corn, and black beans in a bowl. Mix well and season with salt and pepper.

Assemble the Tamales:
Drain the corn husks and pat dry. Spread about 2 tablespoons of dough onto the center of each husk, then place a spoonful of the filling and a sprinkle of cheese on top of the dough. Fold the sides of the husks in over the filling, then fold the bottom up.

Steam the Tamales:
Fill a tamale steamer or a large pot with a steamer basket with water just below the level of the steamer. Arrange the tamales standing up in the basket with the open end up. Cover with a damp cloth and the pot lid.
Steam for about 1 to 1.5 hours, adding water as necessary so the pot doesn't dry out.

Serve:
Let the tamales rest for a few minutes after steaming. Serve warm with salsa, guacamole, or a drizzle of crema.

Ingredients