For some reason these didn't make it into the cookbook! I guess they will have to make book 2. (this is terry's recipe - AGAIN!)

Everyday Chipotle Vegetable Tamales
Makes 24-30 tamales.


This tamale recipe is as flexible as you want it to be; add roasted corn kernels, finely chopped chilies or scallions to the dough if you feel like it. I’ve kept the filling a basic bean, peppers and corn with essential addition of smoky chipotle chilies in spicy adobo sauce. Seasonal vegetables like zucchini, finely chopped steamed pumpkin, poblano chilies and even small bits of sautéed seitan would make perfect additions too.


Tamale Tips:
Canned chipotles in adobo sauce, corn husks and masa harina can be found in most large groceries with an “ethnic” section nowadays. Larger Latin American stores may have everything in stock too, as well as gourmet stores. Be sure to get masa harina mix (ground corn flour specially treated with lime water); don’t substitute with corn meal, it simply is not the same and will not work!

While preparing the dough and filling is simple enough I will not lie to you; tamale assembly can be tedious work. Don’t do it on 2 hours of sleep after pulling an all nighter, or an hour before that big date or before surgery. Enlist the help of a dear friend and promise them the warm, soul-embracing experience of eating adorably wrapped handmade tamales bursting with vegan love. Which means you’ll have to give them a few you greedy mustard.

Tamales freeze well after steaming, just wrap tightly in paper and pack in freezer bags.

If you can’t find dried corn husks for wrapping the tamales is, less attractive substitutes might be tinfoil or wax paper.


Dough:

4 Cups Masa Harina tamale flour
1/4 Cup olive or good quality corn oil
2 tsp. Baking powder
4 Cups vegetable broth, water or a combination of the two, warmed
Salt to taste (needed less if using all broth)

Chipotle bean filling:

2 Tablespoons Olive Oil
1 large onion, finely chopped
1 clove garlic, minced
1 red bell pepper, seeded and chopped small
1 small carrot, peeled and diced small
1 Cup frozen corn kernels
1 15oz. Can pinto or black beans, drained & rinsed
1/4 C veggie broth or water
2 chipotle peppers in adobo sauce, minced, plus 1-2 T of adobo sauce (from a 7oz can of chipotles in sauce)
3 Tablespoon tomato paste
1 tsp ground cumin
Salt to taste

Dried corn husks for wrapping tamales


First, place corn husks (you don’t need to separate them just now) in a pot large enough to cover completely with water. Cover with warm water and allow to soak for at least 20 minutes till husks are soft and pliable. Keep covered in water entire time as you use them.

In a large bowl combine masa harina, broth or water, salt, baking powder and oil. Stir to mix with a large spatula. If you have an electric mixer (hand or otherwise) now is the time to use it. Beat the mixture till it forms a dense, moist, fluffy dough and the side of the bowls are clean. If you don’t have a mixer beat it like hell with that spatula. Tamale dough steams up extra light and puffy when beat with an electric mixer but still tastes great when beat by hand. Cover bowl containing dough with plastic wrap or a damp towel and set aside.

In a large heavy bottom skillet heat olive oil over medium high heat. Add onions and garlic and sauté for 5 minutes. Add pepper and carrot and sauté for 3 minutes, then add beans, corn, broth, chipotles (the more chipotles and sauce the hotter) and adobo sauce, tomato paste and cumin. Sautee and simmer till most of liquid evaporates, about 8 minutes. Salt to taste and allow to cool before assembling tamales.

Depending the size of the corn husks you will need to use 1-2 husks per tamale. There are a billion ways to wrap a tamale: I like this way since it’s simple and makes super-cute traditional tamale shapes. Take corn husk and lay flat; spread about 2 T of dough about off-center, leaving about an inch and a half of space on the top and bottom. Spread a heaping tablespoon of filling on top, and on top of that dab about 1 T more of dough. Carefully roll up tamale, making sure to completely encase filling in corn husk. Tie both ends securely with either heavy duty kitchen string (maybe try different colors for different flavors), or simply tear a corn husk lenghth-wise into thin strips.

Prepare a large steamer basket and loosely pack tamales into it. Steam for 35-40 minutes. Tamales will expand and feel firm to the touch when done. Remove from heat and allow to cool slightly before serving (they will be really hot when unwrapped!). Serve with your favorite salsa, guacamole or make a whole affair out of it and serve with sides of rice and beans.

thank for the recipe isa and (terry)! i look forward to making these! maybe you should put it in the recipe archive if you havent already!

Terry wrote:

Wow, just reading myself...I apologize in advance if you feel I'm hovering over your shoulder, judging your every move when you make these.

That's what I love about your recipes, though. Because sometimes authors bullshiitake about how easy something is. Not so with Terry Hope Romero. (I was talking to Satya Eric today and he says you should always be referred to be your full name because it "rolls off the tongue".)

i've made tamales a few times, and it seems to me, that it's not as exact as you'd think.  you can add whatever you feel like (sometimes the taste combo is a little off), but the important fact is that the masa fully envelopes the filling when the corn husk is shut, otherwise when they're steamed it all leaks out.

(oops i meant to post this in the other tamale thread.  nevermind.)

Last edited by guernica (Sun 5/7/06 10:41 am)

o2bfree - how long did it take you?  did you take pics?

The secret's in whipping up the masa with 'lectric beaters and using a really flavorful veggie broth (but water is okay in a pinch or bout of laziness).

Yummles.  And I just happen to have some Masa Harina I'd like to use up...

I bought corn husks at Kensington Market yesterday.  This sounds like a great meal to make on a lovely, lazy fall weekend...

IsaChandra wrote:

In a large bowl combine masa harina, broth or water, salt, baking powder and oil. Stir to mix with a large spatula. If you have an electric mixer (hand or otherwise) now is the time to use it. Beat the mixture till it forms a dense, moist, fluffy dough and the side of the bowls are clean. If you don’t have a mixer beat it like hell with that spatula. Tamale dough steams up extra light and puffy when beat with an electric mixer but still tastes great when beat by hand.

Question: 
For this step, can I use a food processor: 
I also have a hand mixer, but it's spindly although 4 cups of water/4 cups of Masa Harina doesn't sound like too thick a dough it could probably handle it...

But could I use my food processor for this step if I don't think my dilapidated hand mixer can handle the consistency of this dough?

No! They are just to hold the filling together while it cooks.

edit to add: And I don't think that's a stupid question

Last edited by Invictus (Sat 8/25/07 11:36 pm)

Yeah, I'm making these monday. I'm very excited!

Also, if you guys have any nice rice and bean side dishes to suggest (or other suggestions you think would go well to serve alongside these tamales) I'd love to hear them!

Last edited by seitanicverses (Sun 8/26/07 10:32 am)

Yum!  Sides of guac.  I'm thinking of making this for a dinner party later in the fall, but I'd like to give it a test run first...