Vegan (or not) Tamales
- 1 package of corn husks or plantain leaves (you need about 20 wraps)
- 2 cups water
- 1 tsp salt
- 2 tsp olive oil
- 2 cups masa (I found this in the Latin foods aisle, it specified "for tamales" on the bag)
- 1 cup shredded chicken (I recommend dark meat for the flavor)
- 1 can black beans (rinsed and drained)
- 1 can pinto beans with jalapenos (they really weren't too spicy, but you can just use plain pintos, too)
- 1 cup frozen or fresh corn (make sure it isn't sweet corn)
- 1 can tomatoes (drained) or 1 diced tomato
- 1 medium onion, diced
- minced or powdered garlic to taste
- 1 tsp cumin
- 1 tsp chili powder
- 1 bunch chopped fresh cilantro
2. When it is cool enough to handle, form the masa into 2 inch balls.
3. In a saucepan, saute the onions and garlic. Add in the diced tomatoes and other seasoning, and cook until the tomato is completely broken down.
4. Add the beans (rinsed and drained), corn, and cilantro. If you are adding shredded (cooked) meat, add it now. Heat through.
5. Put one masa ball in the center of a husk and press with the back of a spoon to cause an indention. Fill this indention with a spoonful of the bean/meat mixture.
6. Wrap the tamale, and place it fold side down on a steamer tray.
7. Fill your pot with a couple inches of water, and set to boil. Please your steam basket in, and put top on. Steam until your husks become semi-transparent, or until you can't wait any more :)