Veggie Tamal (gf) Recipe
Corn dough with potatoes, carrots, green peas, chick peas, asparagus, bell pepper and zucchini wrapped on a banana leaf.
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Ingredients
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Dough
Filling
Wrapping
Method
Prepare the Dough
- 1
Mix Ingredients
In a large mixing bowl, combine the corn flour, vegetable broth, olive oil, salt, and baking powder. Mix well until a smooth dough forms. If the dough is too dry, add a little more vegetable broth.
- 2
Rest the Dough
Cover the bowl with a clean cloth and let the dough rest for about 30 minutes.
Prepare the Filling
- 3
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the potatoes and carrots, and sauté for about 5 minutes until they start to soften.
- 4
Add Remaining Ingredients
Stir in the green peas, chickpeas, asparagus, bell pepper, zucchini, cumin powder, and black pepper. Cook for another 5-7 minutes, until all vegetables are tender. Remove from heat and let cool.
Assemble the Tamals
- 5
Prepare Banana Leaves
If using fresh banana leaves, pass them over an open flame briefly to make them pliable. Cut them into rectangular pieces, about 10x12 inches.
- 6
Form the Tamals
Take a piece of banana leaf and place a portion of the corn dough in the center. Flatten it slightly, then add a spoonful of the vegetable filling on top. Fold the sides over the filling and then roll it up, securing the ends. Repeat with the remaining dough and filling.
Cooking the Tamals
- 7
Steam the Tamals
Place the wrapped tamals in a steamer basket over boiling water. Cover and steam for about 40-45 minutes, or until the dough is cooked and firm to the touch.
- 8
Serve
Once cooked, remove the tamals from the steamer and let them cool for a few minutes before unwrapping. Serve warm with your favorite salsa or sauce.