Description
Vegetarian Mexican Tamales with poblano sauce over a bed of seasoned black beans, topped with pickled onions and crunchy radishes! A flavorful vegetarian dinner. Gluten Free and Vegan adaptable! Can be made ahead!
Ingredients
16-20 corn husks, soaked (12 tamales plus extra for doubling up, lining the pot and/or breakage)
Filling (see notes for easier option)
- 1 medium onion, diced
- 2 poblano peppers, diced
- 4 garlic cloves, roughly chopped
- 2 cups cooked butternut squash, mashed with a fork (see notes, or sub canned pumkin)
- 4 ounces cheese- queso fresco, pepper jack, cotija (about 1 cup) or sub other melty cheese, or vegan cheese)
- 3/4 teaspoon salt, more to taste.
- 3/4 teaspoon cumin
Tamale Dough:
- 3 cups masa harina
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 ¼ cups veggie broth, more as needed
- ¾ cup olive oil, melted coconut oil, avocado oil, melted butter or ghee. Lard is traditional. I love coconut oil here!
Poblano Sauce:
- half of the sautéed onion/poblano mixture
- 1 cup water or broth, more as needed
- 1 teaspoon salt
- 1 teaspoon coriander
- 1/2 cup packed cilantro, stems ok
- 1 teaspoon lime juice
- 1/2 cup pepitas (pumpkin seeds)
Serve over Seasoned Black Beans (see notes), garnish with radishes, toasted pumpkin seeds (pepitas) , pickled onions, cilantro, scallions, crumbled queso fresco.
Seasoned Black Beans:
- 2 x 14-ounce cans of black beans (each can serves 3 people), rinsed, drained. ( Or sub 3 cups cooked black beans)
- 1/4 cup water or veggie broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Cook the butternut squash. (See options in notes, it’s nice to do this ahead.)
- Soak the corn husks in a large bowl or pot of hot, boiling water for 30-60 minutes until soft and pliable.
- Make the Tamale Dough. In a medium bowl (or stand mixer with paddle attachment) whisk masa harina flour, salt, and baking powder well. Add the broth and oil. Whisk well until light and fluffy. If the dough feels dry or crumbly add a little more broth or water, just a little at a time until the dough is soft and pliable. Chill until ready to use. TIP: Masa Dough is best used cold.
- Make the Butternut filling: In a large skillet, heat oil over medium heat and add onion and pasilla peppers, saute for 5-7 minutes. Add garlic. Cook until tender and golden. Place half of this mixture in a blender (for the Poblano sauce) and save the other half for the filling. In a medium bowl, mash the cooked butternut with a fork, then add 1 cup (or half) of the cooked onion/peppers/ garlic mixture. Stir in the cheese, salt and cumin. Set aside. ( You could do this ahead and refrigerate)
- Assemble the tamales: Place a soaked corn husk on the counter, rough side down, pat the inside dry with a towel, spread 1/4 cup masa dough using a spoon and pat into a 5 x 5 square, two inches from the pointy end. (See photos.) Place 2 rounded tablespoons of filling in the middle, vertically, (see photos). Roll the cornhusk from side to side- with the idea of joining the outer edges of the masa dough so it completely encloses the filling. Fold the pointy end towards the seam and place on the counter, seam side down. Repeat with all.
- Instant pot instructions. In an Instant pot, large pot (with strainer) or double boiler, place the strainer basket in the bottom, and add 1-2 cups water (just enough to reach the bottom of the strainer). Lay the few remaining corn husks down as a barrier. Place tamales over the husks, vertically, open side up either leaning against the side or towards the middle (with a ball of foil in the middle – if your pot is too big.) If using an Instant Pot, pressure cook on high for 25 minutes, and naturally release. Open the pot and let them stand for 15-20 minutes before opening the tamale – so they firm up. Important!
- Stovetop instructions. Alternatively, if using a pot on the stove, place a steamer basket in the bottom with water underneath. Add the tamales, bring to a simmer, cover tightly, and steam at a gentle simmer for 55-60 minutes. Let them rest 15 minutes.
- Make the Poblano Sauce: while the tamales are steaming, make the sauce by placing the remaining ingredients into the blender with the cooked onion/chili mixture. Blend until silky smooth. If sauce feels overly thick, add a little more water to thin. Place in a saucepan to heat up right before serving.
- To serve. Open the corn husks and place the warm tamales over a bed of seasoned black beans (see notes). Top with 2-3 tablespoons of Poblano sauce. Garnish with radishes, cilantro, microgreens, scallions, toasted pumpkin seeds, and/or pickled red onions. Sprinkle with more queso fresco cheese if you like.
Notes
Filling options. For a quick, easy filling, mix 1 -2 (4-ounce) cans of diced mild chilies with 2 cups shredded pepper jack cheese. See post body for more filling ideas.
Rest them! *Tamales take 10-15 minutes after pressure cooking to “firm up” if using the Instant Pot. If they seem undercooked, just let them sit in the instant pot on the warm setting for 10 minutes.
Make in Stages: This is much simpler made in stages. Roast or cook the Butternut Squash ahead or make the filling ahead and refrigerate. Make the Tamale Dough ahead if you like, or even soak the husks ahead and keep in the fridge. Or make the steamed tamales ahead, store in the fridge for 4 days, or freeze.
Pressure Cook a whole butternut squash ( 2 1/2lbs) in an instant pot for 20 minutes, high pressure. Naturally release. If you cut it in half first, it will only take 8-9 minutes, high pressure.
Roasted butternut– if using whole butternut, cut in half and roast flesh side down on a parchment lined sheet-pan in a 425F oven until tender about 30 minutes. Or roast cubes of peeled butternut on a parchment-lined sheet pan @ 400F until tender, about 25 minutes. Or steam them in a little water on the stovetop.
Seasoned black beans: Add everything below to a pot or skillet and gently stir and warm. Season well with salt and pepper. If you like spicy, add ground a pinch of ground chipotle.
- 2 x 14-ounce cans of black beans (each can serves 3 people), rinsed and drained. ( Or sub 3 cups cooked black beans)
- 1/4 cup water or veggie broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- salt and pepper to taste
Nutrition
- Serving Size: 1 tamale with Poblano sauce and ¼ cup black beans
- Calories: 178
- Sugar: 2.5 g
- Sodium: 488.7 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 32.1 g
- Fiber: 6.3 g
- Protein: 7.8 g
- Cholesterol: 1.3 mg