Blue Corn Chipotle Cumin Tamales

Tamales are a traditional Mexican dish made with a corn-based dough mixture that is filled with various meats or beans and cheese.  Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and rice.

 

While making tamales is a process (made very fun with multiple people to help stuff and wrap them!), it’s really simple, so don’t be intimidated! There are just two main elements; the dough, and the filling.

 

• The dough, called “masa” is spread on the corn husk. The corn husks do not get eaten, they are just used to envelope the dough and filling of the tamale which gets cooked inside.

 

• The filling. You can fill the tamales with meat or beans and cheese. 

 

This vegetarian version of the yummy Mexican dish involves a tomato-chipotle chile and toasted cumin sauce, as well as queso fresco. The blue corn masa also adds a distinguished and interesting element to the savory treats! 

Blue Corn Chipotle Cumin Tamales

 

Tamal Dough:
4 cups blue cornmeal (blue Masa Harina)

3 cups broth vegetable broth

2 tsp. baking powder

1 tsp. kosher salt

1 tsp. toasted cumin seeds

1 1/3 cups shortening

8 oz. pkg. dried corn husks

 

Soak the corn husks in a bowl of very hot water for 30 minutes to soften.

 

Prepare the *Chipotle Filling.

 

In a large bowl, use an electric mixer to beat the lard and 2 Tbs. of broth until fluffy, about 3-5 minutes. 

 

Combine the masa flour, baking powder, salt, and cumin in a separate bowl.

 

Stir into the lard mixture and beat well with an electric mixer. 

 

Add the broth, little by little to form a very soft dough. 

 

Beat on high speed for several minutes.  

 

Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.

 

Lay a corn husk, glossy side up, on the counter with the wide end at the top. 

 

Scoop about ¼ cup of dough onto the top, center of the corn husk. 

 

Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. 

 

Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. 

 

Remove plastic wrap.

 

Place 1-2 tablespoons of the filling in a line down the center of the dough. (You
don’t want too much filling). 

 

Sprinkle with crumbled queso fresco.

 

Fold in one long side of the husk over the filling. 

 

Fold in the other long side, overlapping the first.

 

Fold the bottom of the husk up. 

 

Bring a large pot of water to a boil. 

 

Line a steam basket with corn husks and place the tamales, upright, in the steamer and steam for one hour. The tamales are done when the husks fall off easily).

 

*Chipotle Filling:

2 Tbs. vegan butter or shortening
2 cups tri-colored cherry tomatoes
1 large clove garlic, peeled and smashed

1 7oz. can of chipotle chiles in adobo sauce
1 tsp. toasted cumin seeds
¼ tsp. kosher salt

 

10 oz. queso fresco, crumbled (to sprinkle on top of the filling before folding the tamales).

 

Sauté the tomatoes and garlic in the butter over medium heat. 

 

Once the tomatoes begin to break town, add the chipotle chiles, cumin, and salt.

 

Cook down until the tomatoes are mostly unrecognizable.

 

Transfer to a blender or food processer and whir until smooth.