Oaxacan Tamales Recipe

Time2h

Serves4

Vegan Masa & Red Beans, Fresh Corn Salsa, Mole, Cilantro (VG)(GF)

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Ingredients

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1
Prepare the Tamale Dough
In a large bowl, mix masa harina, vegetable broth, and melted coconut oil until a dough forms. The mixture should be soft but not sticky.
2
Assemble the Tamales
Take a soaked corn husk, spread about 2 tablespoons of masa dough on the husk, leaving space at the edges. Add a spoonful of red beans in the center. Fold the sides of the husk over the filling and then fold up the bottom.
3
Steam the Tamales
Place the tamales upright in a steamer basket. Cover and steam for about 1 to 1.5 hours until the masa pulls away from the husk easily.
4
Make the Fresh Corn Salsa
In a bowl, combine fresh corn, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and set aside.
5
Prepare the Mole Sauce
Toast the ancho chilies in a dry skillet until fragrant. Remove stems and seeds. Blend chilies with garlic, cumin, cocoa powder, vegetable broth, and salt until smooth.
6
Serve
Serve the tamales topped with mole sauce and fresh corn salsa.