- Prep Time: 1h 30m
- Cook Time: 30m
- Total Time: 2h
- Serves: 6-8 people
- Yield: 30 small tamales
- 1 8oz package corn husks (30-40 wrappers)
For the tamale dough:
- 4 cups masa harina corn flour
- 4 cups vegetable broth
- 2 teaspoons baking powder
- 1/3 cup olive oil
For the bean filling:
- 2 tablespoons olive oil
- 1 large or 2 small yellow onions, diced
- 1 clove garlic, minced
- 1/2 jalapeno pepper, seeded and diced small (can use less or more depending on your preference)
- 3 cups cooked black beans (you can use canned, though homemade will be even better!)
- 2 cups frozen (or fresh!) sweet white corn
- 1/4 cup vegetable broth
- 4 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Soak the corn husks in a large pot of warm water for at least 20-30 minutes. Keep them soaking until ready to use.
- Make the tamale dough. In the bowl of a stand mixer with a paddle attachment, combine the masa harina, broth, salt, baking powder and oil. Mix on low speed until well combined and a very soft dough forms. Set aside, covered, while you make the filling.
- Make the filling: In a large, heavy bottomed saucepan or skillet over medium heat, add the oil. When it's hot, saute the onion for 3-5 minutes until transparent. Add the garlic and jalapeno and cook 1-2 minutes more until fragrant. Add in the black beans, corn, broth, tomato paste, cumin and salt. Simmer until most of the liquid is absorbed. Correct for seasoning (This really is a recipe you can adjust to your own taste. Feel free to alter the amounts or even add in other veggies like sweet potato or peppers) and remove from heat.
- OK, now the fun part. Grab your friends and family and get ready to wrap. I actually watched some YouTube videos on wrapping tamales, which I recommend doing if you're a tamale wrapping virgin. Meanwhile, here's what to do. Take 4-5 wrappers and tear them vertically along the grain into 1/4" wide strips. Place these in a small bowl of water. They will be the "ties" for your wrapped tamales.
- Now take a moistened wrapper and spread 2 tablespoons of dough onto the wrapper. I used a ziploc bag to flatten the dough down, though you can use your fingers too. You want to leave about a 1-1.5" margin from the top and bottom of the wrapper, and about 1/2" on one side.
- Spread 1-2 teaspoons of bean filling in a stripe along the middle of the flattened dough. Add 1 tsp of dough on top. Roll the tamale up from the side with the 1/2" margin. It's OK if a little bit of the wrapper ends up rolled into the dough, but not too too much, this isn't like a jelly roll, you want the tamale to come out at the end.
- Tie the tamale on each end with the soaked strips. Loosely fill into the basket of a large steamer.
- When ready to cook (you can make these in the morning and cook later, just keep covered for a couple hours or place in fridge if longer), put the steamer basket into a large pot with water at the bottom. The tamales at the bottom shouldn't be sitting in water, so the level should be below the base of the steamer.
- Cook over medium heat for 30-35 minutes, until the tamales feel firm to the touch. You can take one out at about 30 minutes and cut it open to test.
- Serve (wrapped! Let the people have their fun!) with salsas, guacamole and rice or Mexican rice. Merry Christmas!