She Strengthens

Discover the Joy of Homemade Tamales

Tamales may seem like a daunting task, but with the right ingredients and a little practice, you’ll be a pro in no time! Start by gathering the necessary ingredients at your local Mexican grocery store or supermarket.

Gather Your Ingredients

• 4 ounces dried corn husks
• 2 cups instant masa harina
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup nonhydrogenated shortening
• About 1 1/8 cups warm “no-chicken” or vegetable broth, plus more as needed
• 2 cups refried black beans (or use any canned vegan refried beans)
• Salsa

Soak and Prepare the Corn Husks

Begin by soaking the dried corn husks in warm water for about 15 minutes. This will help them soften and become pliable. Once softened, pat the husks dry and set them aside.

Mix the Masa Harina

In a small bowl, combine the masa harina, baking powder, and salt. Set this mixture aside for later use.

Create the Masa Dough

Using a handheld beater or stand mixer, cream the shortening until it’s light and fluffy, about 1 minute. Then, add the masa harina mixture, alternating with the broth, until a light, nonsticky dough forms. Be sure to use only as much broth as needed.

Shape the Tamales

To shape the tamales, lay out a large corn husk with the tapered end facing you. Scoop out a 2-inch round ball of masa and spread it into a 4-inch square in the middle of the husk, about 3/4 of an inch down from the top. Add 1 1/2 tablespoons of refried beans down the center of the masa dough.

Fold and Tie the Tamales

Fold the sides of the corn husk in, closing up the refried beans in masa. Then, fold up the tapered section of the husk to form the sealed bottom of the tamale, leaving the top open. Tie the tamale loosely using kitchen twine or a strip of corn husk.

Steam the Tamales

Place the tamales upright in a large steamer basket, leaving a bit of room between them for the steam to circulate. Steam over boiling water for 40 to 45 minutes, until the tamale dough pulls away easily from the corn husk.

Serve and Enjoy

Serve your homemade tamales with salsa for dipping. You can also refrigerate or freeze them for later use. Simply reheat by steaming for a few minutes or popping them in the microwave.

Reprinted with Permission

From the book “Vegan Lunch Box” by Jennifer McCann. Reprinted by arrangement with Da Capo Press, a member of the Perseus Books Group. Copyright © 2008.