Mastering Mexican vegetarian tamales: A step-by-step guide
Tamales, a cherished Mesoamerican dish, are made with masa and steamed in corn husks or banana leaves. Originating from the Aztecs and Mayans, these savory parcels have become a cultural staple in Mexico. They're especially beloved during festive occasions like Christmas and Dia de los Muertos. Now, we embark on a journey to master vegetarian and eggless Mexican tamales. Let's get cooking.
Gather the following ingredients
For these vegetarian tamales, gather two cups of masa harina, one cup vegetable broth, one-half cup vegetable oil or unsalted butter, melted, one teaspoon baking powder, and one-half teaspoon salt. Also arrange for 20 dried corn husks, soaked for an hour. The filling requires one cup cooked black beans, one cup grated cheese (optional), and one cup salsa verde or roja.
Preparing the masa
Begin by combining masa harina, baking powder, and salt in a bowl. While stirring, slowly incorporate the vegetable broth and oil or melted butter into the dry mix. Continue to add broth by the tablespoon if the mixture is too dry. Aim for a dough with the consistency of soft playdough, which should be spreadable without being liquid.
Assembling the tamales
Take a soaked corn husk and pat it dry with a towel. Spread about two tablespoons of masa on the wider end of the husk, leaving some space at the edges. Add a spoonful each of black beans and salsa in the center on top of the masa. If using cheese, sprinkle it on top now.
Wrapping tamales
Take one side of the corn husk and fold it over the filling, slightly overlapping with the other side. Then, fold up the bottom part of the husk where there is no masa to create an envelope-like shape. This ensures that the filling is completely enclosed within the masa. Steaming will solidify their form, allowing them to maintain their shape better once cooked.
Steaming tamales
Place tamales vertically with the open end up in a steamer basket, ensuring they're spaced out for steam to circulate. Cover the pot with a lid, bring water to a boil, then simmer on low heat for one to one-and-a-half hours. Periodically check to add water if needed. Once cooked, let them cool slightly before serving your homemade vegetarian eggless Mexican tamales. Enjoy!
