Simple Black Bean Tamales

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.

Ingredients
[ ] 40 dried corn husks
[ ] 3¼ cups (390g) masa harina
[ ] 1 tsp baking powder
[ ] 1 tbsp kosher salt
[ ] 1⅓ cups (265g) vegetable shortening or refined coconut oil, at room temperature
[ ] 2½ to 3 cups vegetable broth, warm, divided
[ ] 3 ancho chillies, stemmed and seeded
[ ] 3 guajillo chillies, stemmed and seeded
[ ] 6 garlic cloves, peeled
[ ] 1½ tsp ground cumin, toasted
[ ] 3 tbsp neutral oil (such as sunflower or avocado oil)
[ ] 2 x 400g tins black beans, drained and rinsed
[ ] 1 yellow onion, thinly sliced
[ ] 2 bay leaves
[ ] 1 tsp dried oregano
[ ] Salt and freshly ground black pepper, to taste

Instructions
[ ] 1. Place the dried corn husks in a large bowl or pot and cover with boiling water. Weigh them down with a plate to keep them submerged and soak for at least 30 minutes, until pliable and soft. Drain and pat dry before using.
[ ] 2. Warm 1 cup of the vegetable broth in a small saucepan over medium heat until just simmering. Add the stemmed and seeded ancho and guajillo chillies, remove from the heat, and leave to rehydrate for 15 minutes until soft.
[ ] 3. Transfer the rehydrated chillies and soaking broth to a blender. Add the garlic cloves and toasted ground cumin, then blend until completely smooth.
[ ] 4. With the blender running on low, drizzle in the neutral oil to emulsify the sauce into a glossy, cohesive consistency. Season with salt and pepper. Set aside.
[ ] 5. Heat a drizzle of neutral oil in a medium saucepan over medium heat. Add the sliced onion, bay leaves, and dried oregano and cook, stirring occasionally, for 8–10 minutes until the onion is soft and lightly golden.
[ ] 6. Add the drained black beans and stir to combine. Pour in half of the chilli sauce, stir well, and cook for a further 5 minutes until the beans are warmed through and coated in the sauce. Remove and discard the bay leaves.
[ ] 7. Lightly mash a third of the beans with the back of a spoon to help the filling hold together. Season to taste, then set aside to cool slightly. Reserve the remaining chilli sauce for serving.
[ ] 8. In a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat the vegetable shortening or refined coconut oil on medium-high speed for 2–3 minutes until light, pale, and fluffy.
[ ] 9. In a separate bowl, whisk together the masa harina, baking powder, and kosher salt.
[ ] 10. With the mixer on low, add the dry ingredients to the whipped fat in three additions, alternating with the warm vegetable broth (start with 2½ cups and add more as needed, up to 3 cups total), until a soft, spreadable dough forms. It should be the consistency of thick hummus and hold its shape when spread.
[ ] 11. Test the dough by dropping a small ball into a glass of cold water — if it floats, the dough is aerated enough.
[ ] 12. Tear a few soaked husks into thin strips to use as ties. Lay a large soaked husk flat on your work surface, smooth side up, with the wide end facing you.
[ ] 13. Spread approximately 3–4 tablespoons of masa dough into a thin, even rectangle (roughly 10 cm × 12 cm) in the centre of the husk, leaving a 2–3 cm border on the sides and a 5 cm border at the narrow (top) end.
[ ] 14. Spoon about 2 tablespoons of the black bean filling down the centre of the masa.
[ ] 15. Fold one long side of the husk over the filling, then fold the other long side over the top so the masa edges meet and enclose the filling. Fold the narrow (top) end of the husk up and over, then tie loosely with a husk strip to secure. Repeat with the remaining husks, masa, and filling.
[ ] 16. Set a large steamer basket or steamer insert inside a deep pot. Add enough water to come just below the basket (about 5 cm).
[ ] 17. Stand the tamales upright in the steamer, folded-side down, packing them snugly so they support each other. If needed, crumple a few extra soaked husks to fill any gaps.
[ ] 18. Bring the water to a boil over high heat, then reduce to a steady simmer. Cover tightly with a lid and steam for 45 minutes to 1 hour, checking the water level every 20 minutes and topping up with boiling water as needed.
[ ] 19. The tamales are ready when the masa pulls away cleanly from the husk and feels firm to the touch.
[ ] 20. Remove the tamales from the steamer and rest for 5 minutes — they will firm up slightly as they sit.
[ ] 21. Serve in their husks and let guests unwrap their own. Spoon the reserved chilli sauce generously over the top.

https://www.cuisinesavvy.com/recipe/simple-black-bean-tamales