Ingredients
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2 (6-ounce) packages corn Husks
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Tamale Dough
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4 cups Masa Harina Flour
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2 teaspoons Baking Powder
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½ teaspoon Salt
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½ cup mild-tasting Olive Oil
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4 cups Vegetable Broth
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Chipotle Bean Filling
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2 tablespoons Olive Oil
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1 large Onion
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1 clove Garlic
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1 red Bell Peppers
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1 small Carrots
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1 (15-ounce) can Pinto Beans
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1 cup frozen Corn
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¼ cup Vegetable Broth
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2 Chipotle Pepper
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3 tablespoons Tomato Paste
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1 teaspoon ground Cumin
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½ teaspoon Salt
Directions
Tamales are special: they are holiday food, fiesta-forever food, and like so many holiday foods may take some extra effort but are so damned delicious the payoff is epic. With a title like “everyday” we hope you can make a little extra space during those ordinary times and appreciate the extraordinariness that is a snack or meal of humble homemade vegetable tamales.
This tamale recipe is as flexible as you want it to be; add fresh corn kernels, roasted chopped chiles, or scallions to the dough if you feel like it. Small bits of seasonal vegetables such as zucchini, pumpkin, poblano chiles, and even a little leftover sautéed seitan would be welcome. You need a large steamer basket for this recipe, so stop and make sure you have one right now. Sure, you could use a small steamer basket, but then you’ll have to make these in two batches and it will take you longer. But there’s no rush; it’s time to make the tamales.
Although preparing the dough and filling is straightforward, tamale assembly can be tedious work. Enlist the help of a friend or two with promises of heaps of tamales to look forward to later and provide lots of chips, salsa, and Guacamole while you work to keep ravenous tamale-seekers at bay.
Steps
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1
Done
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Place the corn husks in the largest pot you’ve got (no need to separate them just yet). Cover them completely with hot tap water and allow to soak for at least 20 minutes, until the husks are soft and pliable. Keep covered in water the entire time the recipe is prepared, until ready to use. |
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2
Done
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Prepare the Tamale DoughCombine the masa harina, baking powder, and salt in a large bowl, or if you have a standing mixer, use this to prepare the tamale dough (it will come out the fluffiest using a standing mixer, really!). Scoop the semifrozen olive oil into the bowl and use a pastry cutter or a fork to mash the oil into the dough to form a sandy texture. Form a well in the center of the mixture and pour in about a third of the warm broth. Beat the mixture in an electric mixer for about a minute, then add the remaining broth in two batches and continue to beat until a moist, fluffy dough forms and the sides of the bowl are clean. Cover the bowl with plastic wrap or a damp towel and set aside. |
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3
Done
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Prepare the FillingIn a deep 12-inch skillet, heat the olive oil over medium-high heat. Sauté the onion and garlic for 3 minutes, or until softened. Add the bell pepper and carrot and sauté for 3 minutes, then add the beans, corn, broth, chopped chipotles and adobo sauce, tomato paste, and cumin. Sauté and simmer until most of the liquid evaporates, 5 to 7 minutes. Salt to taste and allow to cool before assembling tamales. |
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4
Done
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To AssembleDepending on the size of the individual corn husk, you expect to use one to two husks per tamale. There are almost as many ways to wrap a tamale as there are tortilla chips eaten daily in America; we like the following method for its simplicity and classic tamale form. |
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5
Done
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Take a corn husk and lay it flat; spread about 2 tablespoons of dough off center, leaving a 1½-inch space from the top and bottom of the husk. Pat the dough to about ¼-inch thickness and a roughly oblong shape. Spoon a heaping tablespoon of filling in the center of the dough. Lifting both edges of the corn husk, fold the dough over the filling. Now, tuck one edge of the corn husk under the opposite edge of dough and firmly roll any remaining husk to form a tube: make sure to completely encase the filling in both the dough and the corn husk to prevent anything from spilling out while steaming. Tie both ends securely with either heavy-duty kitchen string (maybe try different colors for different flavors), or simply tear an extra corn husk lengthwise into thin strips and use those as ties. |
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6
Done
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Loosely pack the tamales, standing them right side up (not stacked on top of one another) in a large steamer basket. Leaving room is important as the tamales will expand while steaming! Steam for 35 to 40 minutes. The tamales will expand and feel firm to the touch when done. To test the tamales, remove one from the center (metal tongs are great for grabbing hot tamales), unwrap, and test the dough: it should feel firm and have a consistency similar to reheated cooked polenta. Remove from the heat and allow to cool slightly before serving: we think it’s most fun to let your guests unwrap their own tamales. |
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7
Done
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Serve with your favorite salsa and Guacamole or for the whole enchilada, serve with rice and beans. |
