from Daniel Larkin
to jamey w. bennett
So I finally did it. I took the plunge and made tamales yesterday. And not to brag, but they kinda ruled.
The plan was to make vegan tamales using this recipe from CheekyKitchen.com. But you know me, I’m not one to stick to a recipe very long, so I took what I needed and promptly veered off course. The biggest question for me was how to make the dough. The article in CheekyKitchen.com was great for that, and I still recommend reading it as a good primer. Or hell, use the whole thing instead of what I’m about to write. This is really just an addendum to that article.
I ended up making the majority of the tamales vegan, but I ran out of veggie filling before I did dough and husks, so I just dressed up some left over chicken and finished up with those. (Chopped chicken, chili, cumin, salsa, and the chipotle sauce you mailed me a while back.)
The Cheeky Kitchen article uses a lentil base for the filling, but I didn’t have any lentils on hand. I also couldn’t find a can of straight green chilies at Food City (aka, Food Shitty). This is where I where I went on my own with the recipe.
Here’s what I used for the vegan filling.
- One can black eyed peas — (insert generic, but accurate Fergie insult here)
- Two carrots cubed small
- One zucchini cubed small
- Half large onion
- Handful of frozen corn
- Lots O’ Garlic
- 10-ounce can of Rotel tomatoes and chilies
- One small can of Rotel Original tomato sauce
- 1 TBS chili powder
- 1/2 TBS cumin
- A stem of fresh oregano, minced
- Salt and white pepper
Sauté the onion and garlic until translucent, then add the rest of the fresh/frozen veggies. Sauté for another few minutes before adding the rest of the ingredients. Simmer for at least 30 minutes. Viola, vegan tamale filling. It tasted spicier in the bowl than it did in the tamale.
I made the dough pretty much exactly like the Cheeky Kitchen recipe, but I subbed Imagine brand No Chicken Stock for the faux-beef bouillon cubes and water. I loved the use of coconut oil for the saturated fat. It gave such a light, fresh flavor that you just don’t get with shortening or lard. I used organic unrefined oil.
Here’s her recipe, verbatim.
For the Tamale Dough:
- 4 cups masa
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut oil, melted
- 3 vegan “beef” bouillon cubes dissolved into 3 cups of water
- 1 (16 ounce) package dried corn husks
Now, I only used a 6 oz package of husks, and I still had WAY too many. But I have the feeling that I may have rolled mine funny. Either way, I wouldn’t go overboard and buy more than a 6 oz package of husks.
Again, to her instructions.
“Soak the corn husks in a large bowl of warm water while preparing to cook the tamales.
“In a large bowl, mix the masa, baking soda, and salt together. Add the coconut oil. Stir well. Add the bouillon flavored water to the mix. Add more water, if needed, to make the masa a soft, spongy dough.”
Filling and tying the tamales was frustrating at first, but it’s an easily acquired skill. Just remember, you’re not making the giant sized tamales that the masters produce, you’re making smaller, more manageable tamales.
Basically, what you want to do is grab a big husk from the water and spread a good coating of masa across the center part of the leaf, making sure to leave room at the top and bottom to fold and tie the husk down. Leave some room at the edges, too, so you have space to cover the whole tamale with husk when you roll it.
Spoon some of the mixture into the center of the dough, and roll it up side-to-side. Pay careful attention to completely cover the filling with the dough when rolling. This may involve peeling the husk back as you go, kind of like rolling a cigarette in a dollar bill. Once the dough is closed, and the husk is wrapped, fold the top and bottom edges over and tie them back with peeled strips from another husk. (Her instructions seemed vague about this, and her pictures made it seem like she only used one tie. I couldn’t figure that out, so I opted instead to tie the top and bottoms separately.)
She suggests baking the tamales at 400º in the oven on a rack set over water. This will bake and steam them. I did it a little differently. I actually steamed them on the stovetop; in a colander set at the top of a stock pot.
Once all of your tamales are rolled and tied, stand them up in the colander – I had to lay a few flat across to fill it, but they all cooked fine. Place the colander inside a stock pot filled with a few inches of water and seal tightly with tin-foil. Once the steam is at a full boil, give it about 30-40 minutes and check them. The tamales may seem mushy right out of the steam, but they’ll firm up as they cool.
Let me just say that they look as awesome as they taste. And it makes your house smell wonderful! We made a ton of tamales, enough to freeze and snack on later.
I definitely recommend giving this a try, dude. Especially considering how much you like the Mexican cuisine. It’s damn near authentic!