Tamales with Black Bean & Sweet Potato Filling - Maggie Baird
Prepare the Corn Husks: Place dried corn husks in a bowl of warm water and weigh them down with a plate to keep them submerged. Let soak for 30 minutes until pliable. Make the Masa Dough: You can do...
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Cooking tools:
- Steamer basket
- Stockpot
- Oven
- Baking sheet
- Microwave
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Fork
- Spoon
- Can opener
Ingredients
- 2 cups masa harina (corn flour for tamales)
- 1 ½ cups vegetable broth (warm) or plain water
- ⅓ cup softened vegan butter like Earth Balance or vegetable oil
- 1 tsp baking powder (optional – the dough will still be great but less fluffy)
- ½ tsp salt – increase salt if using oil or plain water.
- 1 medium sweet potato cooked by steaming, roasting or microwave (about 1 cup)
- 1 cup cooked black beans (rinsed and drained if canned)
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon chili powder
- Salt
- pepper
- 1 tablespoon olive oil
- 10-12 dried corn husks (soaked in warm water for 30 minutes)
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