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Vegetarian Tamales
Nb persons: 0
Yield: 10 medium-size tamales
Preparation time:
Total time:
Source: Demonstrated at the 2011 Taste PCC event
| This recipe is: Vegetarian, Egg-free, Gluten-free, Peanut-free, Soy-free, Wheat-free Tamales are masa-filled, leaf-wrapped, steamed packages with various fillings. They traditionally are wrapped in banana leaves or corn husks and have lard beaten into the dough for taste and fluffiness. Here we use parchment paper and virgin coconut oil. Tamales can be refrigerated or frozen after steaming. Reheat frozen tamales by steaming them for 20 to 25 minutes. Ingredients FOR THE DOUGH | |
| 1 cup | vegetable broth |
| 1 cup | water |
| 2 cups | masa flour |
| 1 teaspoon | baking powder |
| 1 teaspoon | salt |
| 1 teaspoon | dried oregano |
| 1 tablespoon | salsa |
| chili sauce, alternative | |
| 1 tablespoon | lime juice |
| 1/2 cup | virgin coconut oil or butter, softened |
| FOR THE FILLING | |
| 1/2 | white or red onion, chopped |
| 2 to 3 cloves | garlic, minced |
| 1/2 | jalapeño pepper, minced, (remove seeds if you like) |
| 1/2 teaspoon | ground cumin |
| 1 tablespoon | virgin coconut oil |
| 1 cup | cooked beans, such as black, pinto, red, kidney, etc. |
| 1 tablespoon | fresh lime juice |
| 1/2 teaspoon | unrefined salt |
| 2 5-ounce bags | baby spinach or other greens, or use 1 10-ounce frozen bag of spinach |
| 1/2 bunch | fresh cilantro, chopped, (optional) |
| 1 1/2 cups | grated sharp cheddar cheese, (optional) |
| 8 to 10 | parchment paper squares, (about 7x7 inches) |
Preparation
TO MAKE THE DOUGH
In a small saucepan heat the broth and water until warm. In a mixing bowl, combine masa flour, baking powder, salt, oregano, salsa, lime juice and coconut oil or butter. Mix with your fingers until crumbly. Pour in the warm liquid little by little while stirring with a wooden spoon. Mix until all the liquid has been incorporated. Let the dough rest for 30 minutes or overnight in the refrigerator.
TO MAKE THE FILLING
In a skillet over medium heat, sauté onion, garlic, jalapeño and cumin in coconut oil until soft, about 10 minutes. Add beans, lime juice and salt; cook for another 5 minutes. Remove from heat and mix in the spinach; let cool. Before assembling, add the chopped cilantro and grated cheese.
TO MAKE THE TAMALES
Place 1/3 cup dough on a parchment paper square. With a spatula or your fingers spread the dough evenly onto the paper to make a 5x5-inch square. Place 2 tablespoons of the filling in the center and fold the dough to cover the filling. Close with the parchment paper. Repeat until all the dough and filling have been used.
In a steamer with plenty of water, arrange the tamales so steam can pass around them. Cover and let steam for 30 minutes; check the water and add more if low. Steam for another 20 to 30 minutes. The tamales are done when the dough pulls away from the parchment paper. Remove the tamales from the steam and let them sit for 5 to 10 minutes before serving.
Notes
Use a variety of ingredients for the filling, adding or substituting the following: fresh herbs, oregano, coriander, chile peppers, fresh red or green bell peppers, corn, squash, tomatoes, mushrooms, pine nuts, baked marinated tofu, tempeh, cooked pork, beef or chicken.
Recipe by Birgitte Antonsen, PCC Cooks instructor
MORE ABOUT: coconut oil, spinach
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