Fructose Free 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
Ingredient noteGround and dried chilies add only a trace of fructose at the small amounts used for seasoning, so this is likely Low Fructose. If you prefer to always avoid ancho chile powder, please tap it and change its rating to Red.
- 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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