In anticipation of the new cookbook I ordered - Viva Vegan! I was over at theppk.com and saw their vegan tamale video. I couldn't find the recipe on the site - so I improvised. Now, normally when I do this...I write down nothing. IN FACT, that's exactly what I did this time too! But I am going to try to recollect, just in case I want to make these things again! And I do - 'cause they were DELISH!
AND there was SO much improvisation, that I feel like I should name them and make them my own...awww. So here it is, if you want to try it too:
Poblano Black Bean Tamales
spice mix:
2 tablespoons chili powder
1 tablespoons salt
2 tsps paprika
2 tsps smoked paprika
1 teaspoons cayenne pepper
1 teaspoons freshly ground black pepper
1 teaspoons ground cumin
for the filling:
1 large onion, finely chopped
1 1/2 tablespoons garlic, minced
1 large poblano pepper, seeded
3 medium carrots, diced
1 c vegetable broth
1 16 oz can refried black beans, fat free
For the wrappers:
4 to 5 dozen dried corn husks - submerge in warm water for 20 minutes until pliable
For the dough:
6 cups Maseca
1 1/2 tablespoons salt
1 tablespoon baking powder
1 cup vegetable oil
1 c warm vegetable broth
3 to 4 cups warm water
In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
In a skillet, saute in 1 tsp oil, carrots, onion, poblano's until onions are translucent. Add garlic, half of spice mixture and 1 c of vegetable broth. Simmer until 1/2 of broth has been cooked out.
For the dough:
Place the maseca, salt, and baking powder into a large mixing bowl and combine. Add the oil and 1 c of vegetable broth and using a spoon, or your hands, knead together then gradually add water, 3 to 4 cups. Mix until the dough is moist, but not wet, you're looking for a fluffy texture - like mashed potatoes. Cover with a damp towel to keep from getting hard.
To assemble the tamales:
Remove a corn husks from the water and remove excess water with a towel. Spread about 2 tablespoons of the dough onto each husk, in an even layer across the wide end of the husk up to about 1 1/2 inches from the narrow end. Spoon about 1 tbsp of black beans, and 1 tsp of poblano mixture in a line down the center of the dough. Fold the husk so the dough surrounds the meat, then fold the bottom under towards the seam to finish creating the tamale. Repeat until all husks, dough and filling are used.
To cook the tamales:
Stand the tamales upright on their folded ends, tightly packed together, in a stockpot. Add water up to 1-inch below the to tamales, try not to get water in the tamales. Add remainder of spice mixture to the water. Cover, place over high heat and bring to a boil, then reduce the heat to low and simmer until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
Yum!! Enjoy!
AND there was SO much improvisation, that I feel like I should name them and make them my own...awww. So here it is, if you want to try it too:
Poblano Black Bean Tamales
spice mix:
2 tablespoons chili powder
1 tablespoons salt
2 tsps paprika
2 tsps smoked paprika
1 teaspoons cayenne pepper
1 teaspoons freshly ground black pepper
1 teaspoons ground cumin
for the filling:
1 large onion, finely chopped
1 1/2 tablespoons garlic, minced
1 large poblano pepper, seeded
3 medium carrots, diced
1 c vegetable broth
1 16 oz can refried black beans, fat free
For the wrappers:
4 to 5 dozen dried corn husks - submerge in warm water for 20 minutes until pliable
For the dough:
6 cups Maseca
1 1/2 tablespoons salt
1 tablespoon baking powder
1 cup vegetable oil
1 c warm vegetable broth
3 to 4 cups warm water
In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
In a skillet, saute in 1 tsp oil, carrots, onion, poblano's until onions are translucent. Add garlic, half of spice mixture and 1 c of vegetable broth. Simmer until 1/2 of broth has been cooked out.
For the dough:
Place the maseca, salt, and baking powder into a large mixing bowl and combine. Add the oil and 1 c of vegetable broth and using a spoon, or your hands, knead together then gradually add water, 3 to 4 cups. Mix until the dough is moist, but not wet, you're looking for a fluffy texture - like mashed potatoes. Cover with a damp towel to keep from getting hard.
To assemble the tamales:
Remove a corn husks from the water and remove excess water with a towel. Spread about 2 tablespoons of the dough onto each husk, in an even layer across the wide end of the husk up to about 1 1/2 inches from the narrow end. Spoon about 1 tbsp of black beans, and 1 tsp of poblano mixture in a line down the center of the dough. Fold the husk so the dough surrounds the meat, then fold the bottom under towards the seam to finish creating the tamale. Repeat until all husks, dough and filling are used.
To cook the tamales:
Stand the tamales upright on their folded ends, tightly packed together, in a stockpot. Add water up to 1-inch below the to tamales, try not to get water in the tamales. Add remainder of spice mixture to the water. Cover, place over high heat and bring to a boil, then reduce the heat to low and simmer until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
Yum!! Enjoy!
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