Vegan Tamales


  • 15 dry corn husks (about)
  • 8 ounces of Masa flour
  • 1/4 cup of avocado oil
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 tablespoon of water
  • 2 tablespoons of lime juice
  • 1 can of black beans
  • Fresh cilantro
  • Whole cumin
  • Onion powder
  • Smoked paprika
  • Chili lime spice (optional)
  • Salt


Soak your corn husks in water for about half an hour.

Add your masa to a mixing bowl. In a separate, small bowl, combine the water, baking soda, and baking powder. Add to the larger bowl along with the oil, lime, and salt. Mix until well-combined. Next, add about 1/4 cup of water at a time until you have a spreadable mixture, similar to the consistency of hummus.

Put your beans, cilantro, salt, chili lime spice, paprika, onion powder, and cumin into another bowl. Stir and mash with a fork or immersion blender.

Remove your corn husks from the water and make sure they are dry. Take a spoonful of your masa mixture and spread it all over the husk, but leaving a little room at the bottom (the narrow part.) When all your husks are covered, lay a few dollops of your bean filling in a line down the middle, leaving room at both ends.

Roll them from left to right, as apposed to top to bottom. Take the bottom section that does not have any filling and fold it over, tucking it underneath. Tie each one with a small amount of cooking twine, so that they do not unfold while steaming.

Add a few cups of water into the bottom of a steamer pot. Carefully add the tamales into the top pot, standing them up. Cook on high heat for about 1 hour. Remove them and let them cool for about 15 minutes before serving. (Peel the corn husks away and scrape out the beans and masa to eat.) Enjoy!

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