Zucchini & Black Tamales

• Produce

  • 1 can Black beans
  • 30 Corn husks
  • 3 Garlic cloves
  • 2 Mexican zucchini, large
  • 1 cup Pumpkin puree, unsweetened
  • 1/2 White onion

• Canned Goods

  • 4 cup Vegetable stock or broth

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 4 cup Masa harina
  • 1 1/2 tbsp Salt
  • 1/3 cup Sesame seeds, ground toasted

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on cheftographer.com

Description

Ingredients

• Filling:
• 1 Tbsp. Vegetable oil (optional)
• ½ White Onion, thinly sliced
• 3 Garlic cloves, minced
• 2 Mexican zucchini, large, diced
• 1 can (14.5 oz) Black Beans
• ⅓ C Sesame seeds, toasted, ground
• Dough:
• 1 C (8oz.) Pumpkin Puree, unsweetened
• 4 C (1lb. 2 oz) Masa Harina
• 1½ tsp. baking powder
• 1½ Tbsp. salt, kosher
• 4 C Vegetable Stock or broth
• 30 Corn husks

Directions

• To prepare the corn husks: Soak the corn husks in hot water in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.
• To make the filling: Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent. Add the garlic cloves and cook for 1 minute. Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and ground sesame seed and mix well. Let cook for 1 minute more. Season with salt and pepper.
• To make the dough: Beat the pumpkin puree on medium-high speed with an electric mixer for about 1 minute. Add the baking powder and salt. Beat for 1 minute to incorporate into puree.
• Add half of the masa harina. Then add half of the vegetable stock. A er it is completely incorporated, add the other half of masa harina and vegetable stock. Beat at low speed until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more vegetable stock until you reach that consistency. Taste the dough and add more salt if necessary. It should be a little bit salty.
• For lighter and flu ier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and beat it again, adding enough liquid to get it to the consistency it had before.
• Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.
• To set up your steamer: Fill the bottom with water, making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.
• To wrap the tamales: Pull 24 pencil-thin strips o of the corn husks and set aside. Take a husk and dry o the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (1⁄4 inch thick) onto the corn husk, forming a 3-inch to 4-inch square. Leave a border of at least ¾ inch on each side of the square.
• Place 1 1⁄2 tbsp. of the zucchini filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center and then fold the other long side on top.) Fold down the empty, tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
• Place the tamal in the steamer vertically, leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales. When they separate easily from the corn husks, it means they are done. If they are not done, steam for 10 more minutes and check again.
• Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really so . As they cool, they will firm up.