Eosinophilic Esophagitis Friendly Vegan Tamales
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Learn more āIngredients
6 servings
For soaking
- 16 dried corn husks
For the masa
- 4 cups masa harina
- 1 tsp baking powder
- 1 Ā½ tsp salt
- 1 tsp ground cumin
- ā cup vegetable shortening
- 2 Ā½ 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
- Ā½ tsp dried oregano
- 2 cans (15 oz each) black beans, drained and rinsed
- Ā½ tsp salt
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 2ā3 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.
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