Show them you care with bundles of spicy love
Let’s get this out of the way first: Yes, homemade tamales require extra work. Compared to other holiday eats (sorry dips and chips) they require effort, but think how wide-eyed your friends and family will be when you show up with tender homemade tamales. Each one is a tiny gift, an artfully wrapped present that melts in your mouth and has you reaching for more. This simple vegan tamale has a smoky chipotle and bean filling, but do add a tablespoon of your favorite cheese shreds for added zing. Tamales are supreme fun eaten out of hand but easily make a meal with salsas and rice and beans.
Black Bean Sweet Potato Tamales
Makes 16-18 five-inch tamales
1 pound sweet potatoes
½ pound yellow onion, peeled and diced
3 cloves minced garlic
2 tablespoons extra-virgin olive oil
2 cups canned black beans, drained and rinsed
1-2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons sauce
1 teaspoon ground cumin
Masa Dough
½ cup vegetable shortening
½ cup vegan butter
3½ cups masa harina
2 teaspoons baking powder
1 teaspoon garlic powder
½ teaspoon salt
3 cups warm vegetable broth
24-26 dried corn husks for tamales, soaked in warm water until pliable
Set up a large steamer or a big pasta pot with a deep strainer basket insert. Line the bottom of the basket with a few soaked corn husks. Add water to steamer pot but make sure bottom does not touch the water.
Make the filling first: Preheat oven to 400 F. Slice sweet potatoes in half lengthwise, place cut side down on a baking sheet, and roast for 22 to 26 minutes until tender. When cool enough to touch, scrape flesh into a bowl. In a large skillet over medium heat sauté onion, garlic, and olive oil until onion is soft. Stir in black beans, chipotles in adobo, and cumin. Add beans to sweet potatoes and roughly mash together.
Make the tamale dough: In a stand mixer (or a large bowl using electric beaters), cream together shortening and margarine until fluffy. Add the masa harina, baking powder, garlic powder, and salt, and beat until a crumbly mixture forms. Gradually add the vegetable stock and beat until fluffy, about 5 minutes. The tamale dough should be moist but firm. If too wet add a tablespoon or two more of masa harina or broth if crumbly.
Assemble tamales: Spread a rounded ¼ cup of dough down the center of an unfolded, soaked corn husk. Leave about 1 inch on the sides, top, and bottom. Spread 2 generous tablespoons of filling down the center of the dough. Fold the sides of the corn husk over the dough, bringing the dough together to encase filling. Tie the ends of tamale using either short pieces of kitchen twine or strips of soaked corn husk; the tamale will look a little like a piece of wrapped candy.
Stand tamales on their ends in the steamer basket and steam over medium heat for 50 minutes or until tamales are firm and corn husk easily peels away from the dough. Handle hot tamales carefully! For best results, cool for 10 minutes before eating.
Image Credit: Brian Hagiwara
