Epazote, a Central American herb with a pungent style and notes of oregano, anise, and mint, provides fantastic taste to black beans on this conventional recipe from The Mexican Vegetarian Cookbook.
What you want:
1 cup sliced onion
2 tablespoons corn oil, divided
10 cups quelites (wild greens), or spinach, rinsed and roughly chopped
½ teaspoon salt
2 cups cooked black beans
3 massive sprigs epazote, leaves finely chopped
1 cup vegetable inventory
1⅓ cups vegetable shortening
1 tablespoon baking powder
1 tablespoon nice salt
8¾ cups masa harina
2 bunches of dried corn husks, soaked in sizzling water till smooth, then drained
What you do:
- In a medium pan over medium warmth, heat 1 tablespoon of oil, add onion and prepare dinner till translucent. Add chopped quelites and prepare dinner till juices are launched. Stir in ¼ teaspoon of salt after which pressure by way of a sieve. Utilizing again of a spoon, press leaves towards strainer to take away all extra liquid. Put aside.
- In one other pan over medium warmth, heat remaining 1 tablespoon of oil. Cook dinner black beans till most of liquid is dried up. Smash with a potato masher. Add chopped epazote leaves and remaining ¼ teaspoon salt. Put aside.
- Into a big bowl, add inventory, shortening, baking powder, nice salt, and masa harina. Beat to mix.
- In a corn husk, unfold a beneficiant spoonful of masa evenly. Add a tablespoon of beans at middle of husk and a tablespoon of quelites. Shut by folding sides of husk inwards and backside tip again over to surround finish.
- Right into a steamer with basket, pour water, not exceeding degree of basket. Line basket with corn husks and place tamales standing upright, with open finally ends up, simply tightly sufficient to maintain standing. Lay three soaked corn husks or a moist tea towel over prime of tamales earlier than masking, to stop steam from escaping.
- Cook dinner over excessive warmth for 1 hour or till dough comes off husk simply when tamale is unwrapped. Let relaxation, coated, for 20 minutes earlier than serving.
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