I have always liked the idea of tamales, yet I have always been disappointed when I take a bite and they are dry with out any flavor. However I think they are so cute all wrapped up in corn husks so I went on a recipe search. At the mayo clinic I found this recipe that would work and of course went on to make my own changes. I made these for some friends and they were delighted, especially about the Avocado salsa that goes on top!
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| It was such a nice day that we pulled the table outside to eat! I think tamales look so pretty all wrapped up! |
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| 3 Tablespoons of the masa dough placed in a damp corn husk. It's just waiting for the filling. |
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| This is after the filling has been put in and I rolled it in the corn husk, then unrolled so you can see how it gets packed together. |
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| I've rolled the tamale up in the corn husk and now am folding the sides down. (please ignore the cilantro on my thumb) |
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| Then I take a small corn husk strip to tie it all together. This tamale is ready to get steamed! |
Tamale dough
- 18 dried corn husks, plus extra husks to make ties
- 3 cups organic corn kernels (I used a bag of frozen thawed out to room temp)
- 2 cups masa harina
- 1/2 cup lukewarm veggie broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons olive oil
Place the corn husks in a bowl of water to soften for 10 minutes. Drain and rinse well. Pat dry and set aside.
In a food processor, process 2 1/2 cups of the corn kernels until coarsely pureed.
In a large bowl, combine the pureed corn, masa harina, lukewarm broth, baking powder, 1/2 teaspoon salt and oil. Mix/knead with hands until a ball of dough is formed
Filling
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons diced yellow onion
1 Tbs garlic minced
1/2 teaspoon red pepper flakes
8 oz Tempeh chopped in small cubes
1/2 cup cooked black beans rinsed and drained
1/2 cup corn kernels
1 Tbs cumin
salt to taste
Place a dry nonstick frying pan over medium heat. Add the bell peppers, onion, garlic, tempeh, black beans, and remaining 1/2 cup corn kernels, sauté for 6 to 8 minutes. Stir in the red pepper flakes and remove from the heat.
To assemble a tamale, place 3 tablespoons of masa mixture in the center of a soaked corn husk. Flatten with your hand and form a small well in the center. Add 1 tablespoon of the filling to the well. Fold the long side of the corn husk over the filling to cover, then fold over the ends, overlapping them. Tie with a thin strip torn from an extra soaked husk. Repeat to make 18 tamales in all.
In a large pot fitted with a steamer basket, bring 2 inches of water to a boil. Layer the wrapped tamales in the steamer basket. Cover with a damp kitchen towel and steam until the filling becomes firm and the tamales are heated through, 50 to 60 minutes. Add more water as needed.
Avocado salsa
1/4 cup chopped avocado
1 small can of blended tomatillos
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro or fresh coriander
1/2 teaspoon seeded, minced jalapeno
1 chopped tomato
1 Tbs onion diced
1 tsp garlic minced
1/4 teaspoon salt
While the tamales are steaming, make the salsa. In a small bowl, combine the avocado, tomatillos, lime juice, cilantro, jalapeno and 1/4 teaspoon salt. Toss gently. The salsa is sooo good you may want to double the recipe. We ran out and wanted more!
