These tamales are from my new book Quick and Easy Vegan Celebrations. There’s no quick way to make tamales, but, as a California girl, there is no way I could open the Christmas season without them. In Mexico, Christmas and tamales go hand in hand, and in my hometown of Fresno, California, the same notion rings true. It simply isn’t Christmas without the tamales.
These tamales are also Soy Free and Gluten Free.
12 dried corn husks
2 cups masa harina
1 teaspoon fine sea salt
¼ teaspoon garlic powder
½ cup canola oil
1½ cups vegetable stock
1½ cups steamed fresh or frozen corn
1½ cups cooked black beans
1 whole roasted red pepper diced
1½ teaspoons sofrito
2¼ teaspoons Taco Seasoning
Soak the corn husks in warm water while you prepare masa and filling.
Combine the masa, salt, and garlic powder in a large bowl. Add the canola oil and mix with your hands. Add the stock 1/2 cup at a time. Continue to mix with your hands or a large spoon, adding in stock until you have a consistency that you can spread with a knife.
Stir together the corn, black beans, red pepper, sofrito, and Taco Seasoning in a medium bowl. One at a time, shake excess water off corn husks and lay flat on your cooking surface.
Spread masa mixture evenly over the corn husks, working it with your hands if you need to. Spread a large spoonful of filling on top of the masa.
Fold the sides of the corn husk to the center over the masa so that they overlap, making sure that none of the filling leaks out. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
Place the tamales in a steamer and cook for 40 to 45 minutes. The tamales are cooked when they separate easily from the corn husk