Vegan Tamales
Tamales have a reputation for being a labor of love, and this recipe fully delivers on that promise — smoky charred poblanos, spiced black beans, and a cumin-scented masa that steams up tender and pulls cleanly from the husk. Every component is built entirely from plants, so there's no lard in the masa and no meat in the filling; vegetable shortening and warm vegetable broth do the heavy lifting to create that soft, spreadable dough. The filling is the real star — half-mashed black beans cooked down with garlic, ancho chili powder, smoked paprika, and blistered poblano until everything holds together in a cohesive, deeply flavored mixture. Folding and standing the tamales upright in the steamer is a satisfying process once you get the rhythm, and the hour-plus steam time fills your kitchen with an aroma that makes the wait genuinely difficult. After a 10-minute rest, the masa firms up beautifully and peels away from the corn husk in one clean piece — the sign you nailed it. This recipe makes 6 generous servings, and a spread of fresh salsa and sliced avocado on the side turns the whole thing into a proper feast.
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Learn more →Ingredients
6 servings
For soaking
- 16 dried corn husks
For the masa
- 4 cups masa harina
- 1 tsp baking powder
- 1 ½ tsp salt
- 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
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.
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