Impress your guests with this vegetarian Mexican tamales recipe
Tamales, a traditional Mexican dish, have been enjoyed for centuries, tracing back to the ancient civilizations of the Aztecs and Mayas. These steamed bundles of corn dough filled with various ingredients are not just food; they're a cultural emblem, often prepared for special occasions. Today, we're exploring a vegetarian and eggless version of this beloved recipe. So, let's get cooking!
Gather the following ingredients
For this recipe, procure two cups of masa harina, one cup of vegetable shortening, a teaspoon of baking powder, two cups of vegetable broth, and salt to taste. Ensure the dried corn husks are soaked in water. The filling should consist of one cup of cooked black beans, one cup of vegetarian grated cheese, and one cup of salsa verde.
Preparing the masa
In a large bowl, mix together masa harina with baking powder and salt. Gradually add in vegetable shortening and mix using your hands or an electric mixer until the mixture resembles coarse crumbs. Slowly pour in vegetable broth while continuing to mix until a soft dough forms. If it feels dry or crumbly, add more broth as needed until you achieve a smooth consistency.
Assembling the tamales
Drain and pat the corn husks dry. Spread two tablespoons of masa on a husk, leaving margins at the edges. Place a spoonful of black beans, vegetarian cheese, and salsa verde in the masa's center. Fold the husk sides over to cover the filling, then fold the bottom up, ensuring it's completely enclosed within the husk.
Steaming your tamales
Pour water into a steamer pot, stopping just below the basket. Place tamales upright in the basket, open ends up. Cover them with damp husks or a towel, then the lid. This prevents water from dripping onto the tamales. Steam on medium for one hour and 30 minutes or until masa peels off the husks without sticking.
Serving suggestions
Allow the tamales to cool slightly after steaming before serving, as they can be quite hot. They are most enjoyable when warm, accompanied by additional salsa verde or a serving of fresh guacamole on the side. Should you have leftovers, they can be stored in the refrigerator for up to five days or frozen for later use, ensuring their freshness and taste are preserved.
