Name: Sweet Potato Black Bean Tamales
Prep time: 54 min
Cook time: 125 min
Total time: 180 min
Yield: 24 servings
Cuisine: mexican
Ingredients: 3 null sweet potatoes; 2 cups masa harina ((not cornmeal // masa harina has been cooked and soaked in lime water, then ground into flour)); 1.5 cups water; 1.5 tsp sea salt; 1.75 tsp baking powder; 2.5 tbsp plant butter; 0.75 cup vegetable broth (or water (warm temperature is best)); 3 tbsp water ((or sub oil and reduce amount by half)); 0.25 cup diced white onion; 1 can black beans (slightly drained); 1 null chipotle pepper (in adobo sauce, chopped); 1.5 tsp adobo sauce ((omit or reduce for less heat)); 0.5 tsp sea salt (plus more to taste); 0.5 tsp ground cumin; 1 tsp coconut sugar ((optional)); 1 package dried cornhusks (soaked in water 30 minutes); null null Plain plant yogurt (or sour cream (we like plain Culina yogurt)); null null Hot sauce; null null Cilantro; null null Lime juice

Instructions

Show units in method

1

Heat oven to 375 degrees F (190 C) and place whole potatoes (3 sweet) on a parchment-lined baking sheet. Poke potatoes (3 sweet) a few times with a fork to allow steam to escape. Bake for 45 minutes to 1 hour or until tender. NOTE: For quicker bake time, halve potatoes (3 sweet), rub with a little oil, and bake cut-side down for 35-40 minutes or until tender (as pictured).
2

In the meantime, add masa harina (2 cups) to a large mixing bowl and pour the water (1.5 cups) over. Stir to combine. It will likely appear a bit dry — that's okay. Let rest 15 minutes to hydrate.
3

In the meantime, add dried cornhusks (1 package) to a large mixing bowl and cover with room temperature [water]. Set something on top to submerge them (such as a small skillet). Set aside and let soak (at least 15 minutes and up to 1 hour).
4

In the meantime, heat a saucepan over medium heat. Once hot, add water (3 tbsp) (or oil) and diced white onion (0.25 cup). Sauté, stirring occasionally, for 4-5 minutes or until tender and slightly browned.
5

Add slightly drained black beans (1 can), chopped pepper (1 chipotle), adobo sauce (1.5 tsp) (omit or reduce for less heat), sea salt (0.5 tsp), ground cumin (0.5 tsp), and coconut sugar (1 tsp) (optional).
6

Bring to a simmer over medium heat, then reduce heat to a simmer and cover. Cook for 10-15 minutes, stirring occasionally. Taste and adjust flavor as needed, adding more [sea salt] to taste, [ground cumin] for smokiness, [coconut sugar] to balance the flavors, or [adobo sauce] for heat. Turn off heat and uncover. Set aside to cool slightly.
7

Remove baked potatoes (3 sweet) from oven and let cool to the touch. Then peel away the skin, transfer to a mixing bowl or shallow plate, and mash with a potato masher or fork until mostly smooth. Set aside.
8

To the soaked [masa harina] mixture add sea salt (1.5 tsp), baking powder (1.75 tsp), and plant butter (2.5 tbsp) and stir. Then add vegetable broth (0.75 cup) (warm or room temperature for best results) a little at a time until a thick paste is achieved. It shouldn't be liquidy or crumbly (see photo). Be sure to stir well so it's fully combined. Set aside.
9

Remove dried cornhusks (1 package) from water and pat dry (when water remains on the husks, the masa can have a hard time adhering). Then take one husk in your non-dominant hand (or place on a flat, clean surface) with the wider/broader edge facing toward you (narrow end away from you).
10

Add 2 - 2.5 tbsp [masa harina], then use the back of a spoon to spread the mixture from the bottom 1/3 center of the husk to the right edge (see photo). Spread into a thin layer — somewhere between 1/8th-inch and 1/4-inch thick (not too thin or the fillings spill through, not too thick or the tamale takes longer to cook).
11

Then add ~1.5 tbsp of the mashed [sweet potatoes] to the center of the [masa harina] and top with ~1 tbsp of [black beans] (see photo). Tuck the right side of the [cornhusks] over the [black beans] filling, right where the [masa harina]'s left edge is. Then continue rolling until the seams meet. Then fold the narrow edge of [cornhusks] over the seam and set in a loaf pan or dish that will keep your tamales upright. Continue until you have used all your [masa harina] mixture and filling (as original recipe is written, ~24 tamales).
12

To a large pot or Dutch oven, add a steamer basket. Fill pot with [water] until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible (see photo).
13

Turn heat to high, then, once boiling, reduce heat to low, cover, and simmer to steam the tamales for about 1 hour. You’ll know they’re done when the [masa harina] appears cooked. If you aren’t sure, you can remove one tamale, let it cool for a few minutes (as they stiffen up the more they cool), unwrap, and test. If they’re cooked through, they’re ready to enjoy. If not, steam for 5-10 minutes more, or longer as needed.
14

Once cooked, remove the lid and let steam escape for a few minutes. Then they're ready to enjoy! Top with desired garnishes. We loved [hot sauce], [cilantro], [lime juice], and a little [plain plant yogurt] (Culina plain is our favorite, though vegan sour cream would be delicious, too).
15

Store cooled tamales covered in the refrigerator up to 4-5 days. Reheat in the microwave or in a cast iron skillet on the stovetop until hot.
16

To freeze, let tamales cool, then add to a parchment-lined baking sheet and arrange in a single layer. Freeze until firm, then transfer to a well-sealed container where they should keep for at least 1 month, oftentimes longer. To cook from frozen, let thaw, then heat either in the microwave or in a cast iron skillet on the stovetop until hot. Or microwave for 1 minute, remove husk, and then continue heating in the microwave or in a cast iron skillet on the stovetop until hot.