Prep time
Cook time
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Ingredients
  • 2 c black beans
  • 1 c corn (fresh or frozen)
  • ½ c bell pepper (I used orange for color and variety!)
  • ½ c green onions
  • ¼ c packed cilantro
  • 4 cups masa ?(I used Bob’s Red Mill which avoids GMO corn)
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ tsp cumin
  • 1 cup coconut oil, melted
  • juice of 3 limes + water to equal 3 c (my limes yielded ¾ c juice + 2 ¼ c water)
  • dried corn husks
Instructions
  1. Soak 20 corn husks (plus a few extra in case of rips) in a large bowl of water for 10 minutes. Drain and quickly rinse. Set aside.
  2. Mix all filling ingredients together in a bowl and set aside.
  3. Mix masa, baking powder, salt and cumin in large bowl.
  4. Gently warm coconut oil in microwave until it is melted (don’t heat for too long though, you just want it to be melted). Pour coconut oil over masa mixture and stir well. Once well combined, add water and lime juice mixture. It will seem like there is no way that the masa mixture can absorb all of the water, but it will surprise you! Once combined, add all of the filling and stir again until well combined.
  5. Set up an assembly line now. You want to have your corn husks, your masa mixture, a work surface, and a rack to steam on. Carefully unfold one corn husk (they will be more pliable once soaked, but still fragile). It will be sort of triangular in shape. I started with the point towards me. I scooped ⅓ c masa mixture and placed it in the center of my husk, and shaped it slightly with my hands to form more of a rectangular log. Then fold up the bottom, take one side and pull it over the top, then take the other side and pull it over to overlap. Place seam side down on your rack. Done! How easy was that? You could tie them with a strip of leftover husk but I didn’t have any trouble with mine staying together. They do look pretty with the tie though. You can tie in the middle, or if your husk isn’t long enough, tie at the open top. Now, repeat 19 more times!
  6. I had to steam mine in two batches because I couldn’t fit them all on my rack. I did end up stacking a couple at the end to prevent a third steaming and it seemed fine. I wouldn’t stack all 20 in at once unless you had a really big roasting rack, but you can be the judge of how it fits!
  7. Cover tightly with foil to trap steam in.
  8. Place in oven for 45 minutes. Remove from oven and place on cooling rack without opening the foil. Let them continue cooking in the residual steam for 15-20 more minutes. Carefully remove foil, watching out for steam. You can plate these wrapped in the husks, or remove the husks. Once open, smother with salsa and devour!
Recipe by Fried Dandelions — Plant Based Recipes at https://www.frieddandelions.com/hot-tamales/