Fluffy Vegetarian Beans & Cheese Tamales: Mistakes to Avoid

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Fluffy Vegetarian Beans & Cheese Tamales: Mistakes to Avoid

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Course: Breakfast, brunch, how to

Cuisine: international, latin american

Keyword: bean and cheese tamales, tamales recipe, vegetarian tamales

Prep Time: 45

Cook Time: 1 10

Total Time: 1 55

Servings: tamales

Calories: 254kcal

Author: Ana Jimenez

Equipment

1 (10 or 12 quart) tamale steamer pot can use a large, tall pot with a steamer insert instead
1 large bowl for soaking the corn husks

Ingredients

40 corn husks
1 tablespoon olive oil
¼ medium-sized onion, diced roughly
1 garlic clove, minced
3 cups cooked Bayo beans, keep their liquid can use 1 ½ (15 oz) canned beans
1 cup water
2 teaspoon salt
1 ½ cup coconut oil
500 grams masa harina for tamales
2 teaspoon baking powder
½ teaspoon baking soda
250 grams feta cheese, cut into thin sticks

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Instructions

Prepare the Corn Husks
Place the corn husks in a large bowl and cover them completely with room-temperature water. Soak for at least 2 hours or overnight. Drain and place them upright in a bowl to allow excess water to drip off.
Make the Bean Mixture
Heat a pan over medium-high heat, add olive oil and the onion. Cook the onion for about 5 minutes until softened. Add the garlic and cook for 1 more minute.
Transfer the cooked onion and garlic to a blender. Add the beans with their liquid, 1 cup of water, and 1 teaspoon of salt. Blend until smooth.
Pour the blended mixture into a pot over medium-high heat. Bring to a boil, then turn off the heat and let it cool slightly.
Prepare the Masa Dough
In a large bowl, beat the coconut oil by hand or with a mixer until it becomes creamy and light in color.
Gradually add the masa harina, baking powder, baking soda, remaining teaspoon of salt, and the bean mixture in batches, mixing well after each addition. Continue mixing until the dough is light and fluffy.
Taste and adjust salt if needed. Cover and let the dough rest for 15 minutes.
Set Up the Steamer
Fill the bottom of a tamale steamer pot (tamalera) with water, add in a coin. Insert the steamer rack, make sure the water does not touch the steamer rack. Line up the steamer rack with corn husks. Place the pot on low heat while you assemble the tamales.
Assemble the Tamales
Lay a corn husk flat with the wider end facing away from you. You may need to wipe off any excess water with a clean kitchen cloth.
Spoon 2 tablespoons of masa dough into the center and spread it into a thin, even rectangle (about 3 inches wide), leaving 2 inches at the bottom and 1 inch at the top.
Place a stick of feta or melting cheese lengthwise along the middle of the masa.
Fold one side of the husk over the filling, then fold the other side over to enclose it. Tuck the narrow end of the husk under the tamale. Repeat with the remaining tamales.
Steam the Tamales
Stand the tamales upright in the steamer with the open side facing up. Lean the first few tamales against the sides of the pot, then continue placing them around the center, making sure they aren’t packed too tightly.
Cover the tamales with a clean kitchen cloth, ensuring it doesn’t touch the flame, then place the lid on top.
Increase heat to medium-high and steam for 70 minutes. If the coin stops rattling, check the water level and add more if needed.
Check for Doneness
Turn off the heat and remove one tamale. Let it rest for 10 minutes before opening.
If the tamale peels away from the husk easily, it’s ready. If it sticks, return it to the pot and steam for 10 more minutes, then check again.
Serve and Enjoy
Remove the tamales from the pot and let them cool for 10 minutes before serving. Enjoy with your favourite salsa! Like this Simple Salsa Verde or this Chile Morita Salsa.

Notes

If using lard instead of coconut oil, use 500 grams of lard for 24 tamales.

Nutrition