A Food Empowerment Project
Vegan Mexican Food

Entrées :
Recipe courtesy of Pedro Hernandez
Video Example: youtube.com/watch?v=by1


6 1/2 cups Maseca corn masa mix for tamales (You can find these at your local grocery store, if not you can order online)

6 cups water or vegetable broth

1 cup corn oil

2 tsp salt

1 tsp baking powder

1 bag corn husks

Black Bean filling:

1 cup chopped onion

16 cloves roasted garlic, chopped

8 tablespoons olive oil

4 cups cooked black beans (canned beans will work fine)

4 tsp sherry vinegar

"Gimme Lean" Chili Filling:

2 packages of "Gimme Lean"

4 large dried California chilies (found in most "authentic" sections of grocery stores)

Salt to taste


To prepare the tamale masa:

1. Soak corn husks in warm water until soft (or soak in cold water 24 hours prior)

2. Mix well the Maseca corn masa mix, corn oil, salt, baking powder and water (or veg broth). You can test if you’ve mixed your masa well, if you roll a ball of masa in your hands and place it in warm tap water, if it floats you’ve mixed well.

3. Spread masa evenly over corn husks, and spread a spoonful of your choice of filling on top of the masa.

4. Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.

5. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.

6. Place the tamales in tamale steamer and cook tamales for 60 minutes (if you don’t have a tamale steamer, you can get one at the local grocery store, they run about 10 dollars. If that is not an option using a steaming rack inside a pot will work ok). Check every 20 minutes. The tamales are cooked when they feel firm, and separate easily from the corn husk

To prepare the black bean filling:

1. Sauté the onion and garlic in 2 tablespoons of the olive oil in a sauté pan over medium heat for 10 minutes, or until translucent.

2. Transfer to a blender, add the black beans and vinegar, and purée until smooth.

3. Heat the remaining oil in a heavy sauté pan over low heat, add the purée and fry, stirring constantly, for 15 to 20 minutes, or until the edges of the purée becomes crusty.

You certainly don't have to make just one type of tamale. Here is another type of filling you can try!

To prepare the "gimme lean" chili filling:

1. In a pot, heat chilies until soft, remove stem and seeds.

2. Put chilies in a blender (or food processor) with a bit of water and salt and blend until soft.

3. Then just add salt to taste.

4. In a pan, crumble Gimme Lean with a bit of oil, and add chili, cook and mix for several minutes until all the crumbles are red.

5. Then follow the same tamale masa instructions outlined above.

- You can also just add vegetables, like jalapenos, carrots and corn. It is also very easy to make a seitan chili verde filling.

- You can buy gluten strips and Salsa Verde or Tomatillo Sauce (which you can find canned at the grocery store), and combine on a large saucepan and cook on medium heat until seitan is fully flavored.