Wild Greens and Black Bean Vegan Tamales
These tamales are simple to make and packed with flavor from home-cooked beans and greens.
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Cooking tools:
- Pan
- Stove
- Fine-mesh sieve
- Spoon
- Potato masher
- Mixing bowl
- Measuring cup
- Measuring spoon
- Steamer basket
- Kitchen towel
- Cutting board
- Chef's knife
- Whisk
Ingredients
- 1 cup sliced onion
- 2 tablespoons corn oil, divided
- 10 cups quelites (wild greens), or spinach, rinsed and roughly chopped
- ½ teaspoon salt
- 2 cups cooked black beans
- 3 large sprigs epazote, leaves finely chopped
- 1 cup
- vegetable stock
-
- 1⅓ cups vegetable shortening
- 1 tablespoon baking powder
- 1 tablespoon fine salt
- 8¾ cups masa harina
- 2 bunches of dried corn husks, soaked in hot water until soft, then drained
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