These vegan tamales are bursting with flavor from salsa verde, black beans, corn, and spices. They're wrapped in corn husks and steamed to perfection, making them a delicious and satisfying meal for any occasion.
Ingredients: 2 cups masa harina. 1 cup vegetable broth. 1/2 cup vegetable shortening. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup salsa verde. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced green chilies. 1/2 cup chopped cilantro. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon black pepper. Corn husks, soaked in water for 30 minutes.
Instructions: In a large mixing bowl, combine masa harina, vegetable broth, vegetable shortening, baking powder, and salt. Mix until well combined to form a dough. In another bowl, mix together salsa verde, black beans, corn kernels, green chilies, cilantro, cumin, chili powder, and black pepper. Take a soaked corn husk and spread a thin layer of masa dough onto the center, leaving about 1 inch border on the sides. Add a spoonful of the salsa mixture onto the masa dough. Fold the sides of the corn husk over the filling, then fold up the bottom. Secure with a strip of corn husk or kitchen twine. Repeat with the remaining ingredients until all tamales are assembled. Place the tamales in a steamer basket and steam for 45-60 minutes, or until the masa is firm and easily pulls away from the husk. Serve hot and enjoy!
