Monday, October 10, 2011

Meatless Monday- Experimental Edition!

I am always looking for healthy and delicious meatless Monday recipes, or recipes for any occasion really.  Several people have been suggesting that I look at the website  I decided to give it a shot.   I really suggest taking a look at this site, they have some recipes that really do sound amazing.  The recipe that I have decided to try for the week is the Black Bean Corn Tamales, I love tamales, and maybe this will be healthier to make than the traditional tamale recipe.  Tamales are usually easier to make if you have two sets of hands, so enlist the help of a friend, or get the kids to help out on this one.

I will be trying this recipe as well this week, so let me know how it works for you and I will keep you posted on how this recipe turns out, I am crossing my fingers that it is good.

Black Bean Corn Tamales


18 corn husks, dried
3 cups corn kernels cut from the cob
or 3 cups frozen corn, thawed
2 cups masa harina*
1/2 cup vegetable broth, warmed
1/2 teaspoon salt
3 tablespoons canola oil
1 red onion, diced
1 32 ounce can black beans, drained and rinsed
1 teaspoon chili powder
salt and pepper, to taste

*a corn flour found in Mexican markets or the Mexican section of some grocery stores.

Place the corn husks in a bowl of water to soften for about 10 minutes. Drain and rinse well. Pat dry and set aside.

Place 2 1/2 cups of the corn kernels into a food processor. Pulse until pureed.

Place the purred corn, masa harina, warmed vegetable broth, baking powder, salt and canola oil into a large bowl. Mix together with your hands until all ingredients are evenly distributed and the mixture has a dough-like consistency.

Prepare a frying pan with a light layer of canola oil or nonstick cooking spray over medium-high heat. Add the diced onion, black beans and the remaining 1/2 cup of corn kernels to the pan. Season the corn black bean mixture with the chili powder and salt and pepper to taste. Cook, stirring occasionally, for about 5-7 minutes, or until the onions are soft and lightly browned.

Preheat a steamer or set a large double boiler over medium-high heat.

Place about 3 tablespoons of the masa harina mixture in the center of a corn husk. Flatten the masa harina dough with your hand to form an 1/4 inch thick disc. Place about 1 tablespoon of corn bean filling inside each disc. Fold the long side of the corn husk over the filling to cover and fold the ends together, overlapping. Tear a thin strip for one of the extra soaked corn husks. Tie the tamale together using the thin strip. Repeat 13 times, or until you are out of masa harina flour and black bean corn filling.

Layer the 14 black bean corn tamales over each other in the other in the steamer or double boiler. Cover with a damp kitchen towel and steam for about 50-60 minutes, or until the tamales are heated through. Divide into 7 servings and enjoy!

1 comment:

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