PP Oil Free Vegan Tamales

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 20 Tamales

(This time does NOT include time for the Chucks Easy New Mexican Red Chile Sauce)

Prep Time: 1 hr

Cook Time: 45 min

Total Time: 1 hr 45 min

INGREDIENTS

Tamales

• 1 pack dried corn husks

• 1 batch “Chuck’s New Mexican Red Chile Sauce (See PBNSG Culinary Section or BrandNew Vegan.com)

The Filling

• 1 lg sweet potato (peeled and cubed)

• 1 15 oz can black beans (15 oz)

• 1 can whole green chiles (7oz)

• ½ small onion (diced)

• ¼ t cumin

• 1/8 t salt

The Masa

• 3 ½ c Masa Tamal Corn Flour

• 3 c Vegetable Broth (low sodium)

• 1 can whole kernel corn (15 oz)

• 1 ½ t baking powder

• 1 t Mexican Oregano

• 1 t salt

• ½ t garlic powder

DIRECTIONS

The Prep

1. Prepare PP Easy New Mexican Red Chile Sauce (see PBNSG.org or Brand New Vegan.com)

2. Soak 25-30 Corn Husks in a bowl or pot of cold water for at least 1 hour. Make sure to add a plate or something to the top to keep them immersed.

The Filling

1. Peel and cube the sweet potato and boil until fork tender. About 10-15 minutes.

2. Meanwhile, dice the onion and add to a sauté pan. Also, cut the green chiles into strips and add them to the sauté pan. Simmer until softened.

3. Drain and rinse the black beans and add to the onion mixture. Season with cumin and a pinch of salt.

4. When the potato is tender, drain and add to the beans. Also, add ½ to ¾ c of the Easy New Mexican Red Chile Sauce and mix well.

5. Lightly mash with a potato masher and set aside.

The Masa

1. Drain the can of corn and add to a blender. Puree on high until smooth. You may need to add 1-2 T of water to get it started.

2. Add the corn to a mixing bowl and whip for 1-2 minutes. Slowly add the baking powder, salt, oregano, garlic powder and 2-3 T of Easy New Mexican Red Chile Sauce. Mix well.

3. Slowly add 1 c of Masa and mix. Add 1 cup broth to thin.

4. Add another cup of Masa and allow to mix, and then thin with another cup of broth. Repeat one more time.

5. Masa should have the consistency of peanut butter or a thick pancake batter. Use the remaining ½ c Masa Flour to achieve that consistency.

The Assembly

1. Prepare your Steamer or Instant Pot by filling the bottom with water just up to the wire rack of the trivet. Cover with corn husks if necessary, to prevent tamales from falling through.

2. Take 3-4 smaller corn husks and rip them into long strings to be used as ties.

3. Take a large corn husk and lay it down in front of you, smooth side up, and the pointy, tapered end towards you and pat dry.

4. Spread 2-3 T Masa in the center of the husk leaving the edges clear as well as the bottom 2-3”. I made a 3” or 4” square, approximately ¼” thick.

5. Lay 1-2 t of filling down the middle of the Masa and gently roll the sides until the Masa is sealed. Wrap the husk around and fold the bottom up to seal. Secure with a corn husk tie. Leave the top open.

6. Place assembled tamale in your steamer pot vertically and repeat until the pot is filled.

7. Attach the lid and steam for 45 minutes or until Masa is cooked through.

8. Instant Pot users make sure your lid is set to SEALING and use the STEAM feature on your Instant Pot. You can cut off the empty corn husk tops is your tamales poke up past the rim.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.