Vegetarian Tamales

🛒 Ingredients

• Masa Harina 35 g · 123 kcal
• Vegetable Shortening 15 g · 135 kcal
• Vegetable Broth 40 g · 5 kcal
• Baking Powder 1 g · 0 kcal
• Corn Husks 0 g · 0 kcal
• Onion 10 g · 4 kcal
• Garlic 2 g · 3 kcal
• Red Bell Pepper 20 g · 7 kcal
• Zucchini 20 g · 3 kcal
• Corn Kernels 20 g · 19 kcal
• Black Beans (canned, rinsed) 35 g · 49 kcal
• Diced Tomatoes (canned) 35 g · 6 kcal
• Poblano Pepper 15 g · 5 kcal
• Vegetable Oil 3 g · 27 kcal
• Cumin Powder 1 g · 3 kcal
• Chili Powder 1 g · 3 kcal
• Dried Oregano 1 g · 3 kcal

👨‍🍳 Instructions

1. Soak corn husks in hot water for at least 30 minutes, or until pliable; separate them and keep them submerged. In a large bowl, beat the vegetable shortening until light and fluffy.
2. Gradually add Masa Harina, baking powder, and salt to the shortening mixture, alternating with vegetable broth. Mix until a soft, uniform dough forms; it should float a small piece in a glass of water.
3. For the filling, heat vegetable oil in a pan over medium heat. Sauté diced onion and garlic until fragrant, about 3-5 minutes.
4. Add diced bell pepper, zucchini, poblano pepper, and corn kernels to the pan; cook for another 5-7 minutes until slightly softened. Stir in black beans, diced tomatoes, cumin, chili powder, and oregano.
5. Cook the filling for another 5-10 minutes, stirring occasionally, allowing the flavors to meld and any excess liquid to evaporate. Season with salt to taste and set aside to cool.
6. Lay a softened corn husk flat with the wide end facing you. Spread about 2-3 tablespoons of masa dough evenly over the wide part of the husk, leaving a border around the edges.
7. Place a tablespoon or two of the cooled vegetable filling in the center of the masa. Fold one side of the husk over the filling, then fold the other side to overlap, creating a cylinder.
8. Fold the narrow end of the husk up to close the bottom, leaving the top open. Repeat with remaining masa dough and filling.
9. Arrange tamales upright in a steamer basket, ensuring they are snug to prevent unfolding. Steam over simmering water for 1 to 1.5 hours, or until the masa pulls away easily from the husk.