I was really just drawn in by the yumminess of tamales--I love chicken tamales, and have wanted to make them for a really long time. Perhaps this vegetarian recipe will motivate me, although I still need a bamboo steamer. Also, this recipe makes me glad that I live in a part of the country where Mexican groceries are easy to come by--I can't imagine not having access to masa harina. I've made a couple notes to adapt this recipe for times of year when fresh corn is not handy.
From:
How To Make Vegan Corn Tamales Guest Post from Two Blue Lemons | Apartment Therapy The Kitchn
Ingredients:
2 ears of fresh corn (save the husks--or you can purchase husks in the Mexican food aisle)
2 cups water
1 teaspoon salt
2 teaspoons olive oil
2 cups masa harina (*a Mexican corn meal that I couldn't find so I used yellow grits... worked great!)
1 can black beans
1 can pinto beans
1 small onion, diced
2 cloves garlic, minced
1 tomato, diced
1 teaspoon cumin
1 teaspoon chili powder
1 serrano chili, minced
Kernels from 2 ears of fresh corn
Handful of fresh chopped cilantro
1. Bring the water, salt, and olive oil to a boil. Turn off the flame and slowly stir in the masa or grits until a thick dough forms.
2. When it's cool enough to handle, form the masa into 2-inch balls and set aside.
3. Shuck the corn and reserve the husks (or soak the husks you've bought in hot water--this can take up to 2 hours to soften them sufficiently)
4. Using a small knife, cut the kernels from the cob (or substitute defrosted frozen corn).
5. In a saucepan saute the onions and garlic in oil. Add the diced tomato and spices and cook until the tomato is totally broken down.
6. Add the beans (rinced and drained) and cilantro and cook until the beans are heated through.
7. Put one masa ball in the center of a corn husk and spoon a little bean mixture on top. Use the husks to wrap the tamale filling up into a little package. No need to tie or anything - just tuck the husk under the bottom and place the tamale into your bamboo steamer.
8. Fill a wok with a few inches of water and bring to a boil. Place the steamer over the boiling water and steam the tamales until the contents are hot. We ate them with avocado and roasted acorn squash on the side. YUM.