
Simple Black Bean Tamales
A fully plant-based take on Joshua Weissman's classic tamales. Smoky ancho and guajillo chillies are rehydrated in warm vegetable broth, then blended with garlic and cumin into a vibrant red sauce that flavours both the black bean filling and the table. The masa is built the right way — vegetable shortening whipped until light and airy before the masa harina and broth are folded in — so every tamale steams up tender and fluffy, never dense. Wrapped in softened corn husks and steamed until firm, these are weeknight-friendly in effort but serious in flavour.
HealthScore 75

