Homemade Vegan Tamales

Tamales are not hard to make at all – but they are time consuming. Get friends or family together and make some! Even the meat eaters in my family loved these vegan tamales.

First, make your fillings…

Black Bean Filling:
2 dried hot chili’s
2 cups cooked black beans
2 Tablespoons chili powder
2 Tablespoons red wine vinegar
Seal salt to taste

Soak the chili’s in hot water. Puree in a food processor, stir with rest of ingrediants.

Roasted Veggie Filling:
1 sliced onion
2 peeled and sliced carrots
2 sliced zucchinis
2 bell peppers, diced
2 Tablespoons olive or coconut oil
1 tsp chili powder
1/4 tsp cumin
1/4 tsp dried oregano
1/4 tsp sea salt

Preheat oven to 400 degrees. Toss all of the ingredients and spread on a baking sheet. Bake until they brown, about 30 minutes. Cool and chop into smaller pieces.

Now, for the Tamale assembly…

Corn husks (about 15)
2 cups water
1 tsp sea salt
1 tbsp olive oil
2 cups masa harina
*this make about 15-20 tamales*

Soak the corn husks.

Bring the water, salt and olive oil to a boil. Slowly add to the masa harina, stirring as you do so, it will make a pasty dough.

Assemble your tamales – flatten a husk. Make a “golf ball” of the dough. Smoosh onto upper right section of the husk. Add your filling – start with small amounts. Vertically fold your husk in half to “seal” the tamale. Then unfold. Fold in the bottom section, fold in the left section, then tie the bundle with a piece of husk. Check out the photos below for reference.

Cook the tamales in a steamer for 15 minutes, until the masa is soft and heated through. Serve with pico de gallo or salsa. Yummy! Have a tamale party!

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