105 minutes
A delicious and spicy tamale filled with a chipotle bean and vegetable mixture, wrapped in corn husks and steamed to perfection.
Corn Husks
0 oz
Masa Harina Corn Flour
cups
Vegetable Broth, warmed
cups
teaspoons
cups
tablespoons
Large Onion, diced small
each
Garlic Clove, minced
each
Bell Pepper, seeded and diced
each
Small Carrot, peeled and diced
each
Pinto Beans, drained and rinsed
0 oz
Frozen Corn Kernels
cups
cups
Chipotle Peppers In Adobo Sauce, minced
pieces
Adobo Sauce
tablespoons
tablespoons
teaspoons
Salt, or to taste
teaspoons
1. Soak Corn Husks
Start by soaking the corn husks in a large pot filled with warm water for at least 20 minutes. This step is crucial because the husks need to be pliable for wrapping the tamales. You’ll know they’re ready when they feel soft and bend easily.
2. Prepare Tamale Dough
While the husks are soaking, you can move on to preparing the tamale dough. In a large bowl, combine the masa harina, warmed vegetable broth, baking powder, and olive oil. Using an electric hand mixer, beat the mixture until the dough is dense, moist, and fluffy. The sides of the bowl should come clean when the dough is ready, indicating that it’s well mixed and has the right consistency.
3. Prepare Chipotle Bean Filling
Next, prepare the chipotle bean filling. Heat the olive oil in a large heavy-bottomed skillet over medium heat. Sauté the diced onion and minced garlic for about 5 minutes, or until the onion is translucent and fragrant. Add the red bell pepper and carrot, cooking for another 3 minutes until they start to soften. Stir in the beans, corn kernels, vegetable broth, minced chipotle peppers, adobo sauce, tomato paste, cumin, and salt. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the liquid to reduce. The filling should be thick and well combined. Make sure to let the filling cool before you start assembling the tamales; this helps the dough and filling stay in place.
4. Assemble Tamales
To assemble the tamales, lay a softened corn husk flat on your work surface. Spread about 2-3 tablespoons of tamale dough in the center, leaving a 1.5-inch margin from the top and bottom edges. Add a spoonful of the chipotle bean filling in the center of the dough. Roll the husk around the dough and filling, folding the bottom end up to enclose the tamale. Secure it by tying the ends with thin strips of corn husk or kitchen twine.
5. Steam Tamales
Once all your tamales are assembled, pack them upright in a large steamer basket, with the open ends facing up. Steam the tamales over simmering water for 35-40 minutes. You’ll know they’re done when the dough feels firm and the tamales have expanded.
6. Serve Tamales
Serve your tamales hot, straight from the steamer, and enjoy the savory blend of masa and spicy, flavorful filling.
Choose pliable corn husks without tears and soak them in hot water for at least an hour to ensure they are pliable enough to fold without breaking when wrapping your tamales.
The masa should be soft and spreadable, similar to peanut butter. Test if it's ready by dropping a small ball into water; it should float. If not, beat it, adding liquid until it does.
Spread the masa evenly on the corn husk, about 1/4 inch thick, leaving a border around the edges. Add a generous spoonful of filling, but do not overstuff.
Wrap tamales tightly to prevent opening during steaming. Steam with the open end up, ensuring water doesn't touch them. Keep the pot covered to prevent steam from escaping.
Ensure the filling is well-seasoned, slightly over-seasoned is okay as the masa will dilute the flavor. Be cautious with potent ingredients like chipotle peppers in adobo sauce.
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