Low Sodium Vegan Tamales

Total time2 hr 45 min

Prep time1 hr

Cook time1 hr 15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For soaking

16 dried corn husks

For the masa

4 cups masa harina
1 tsp baking powder
Clabber Girl Double Acting Baking Powder Bobs Red Mill Baking Powder Double Acting Gluten Free - 14 Oz Rumford Baking Powder - 8.1 Oz Rumford Baking Powder Reduced Sodium - 4 Oz Hain Pure Foods Baking Powder, 8 oz
See all
1 ½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp ground cumin
⅔ cup vegetable shortening
2 ½ cups vegetable broth, warm

For the filling

2 poblano peppers
1 tbsp olive oil
1 medium white onion, finely diced
3 garlic cloves, minced
1 tsp ancho chili powder
1 tsp smoked paprika
½ tsp dried oregano
2 cans (15 oz each) black beans, drained and rinsed
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh salsa, for serving (optional)
sliced avocado, for serving (optional)

Instructions

1
Place the corn husks in a large bowl or baking dish and cover completely with hot water. Weigh them down with a plate or heavy bowl and soak for at least 30 minutes, until pliable and no longer brittle.
2
While the husks soak, char the poblano peppers directly over a gas flame or under the broiler, turning with tongs every 2–3 minutes, until the skin is blackened and blistered on all sides, about 10 minutes total. Transfer to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10 minutes. Peel off the charred skin, remove the stem and seeds, and finely dice the flesh.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!