You may need to REFRESH page to print or save.
"*" See Kitchen Notes for more information or links to special ingredients.
Lay the corn husks in a flat casserole dish. Cover with boiling water. Weigh down with something that helps to submerge the husks in the water. Set aside and let husks rehydrate.
Add the chipotle flakes to 2 cups hot broth/water. Set aside.
Spread some of the Spicy Mango Sauce on a plate, sprinkle with fresh cilantro, then place the tamales on the sauce.
Serve with a side like the ones mentioned in the introduction.
Black Beans – It's best to make your own black beans from dried, but if you don't canned beans are just fine. One 15 ounce can, drained and rinsed usually yields about 1 ½ cups of beans which is just enough for this recipe.
Broth – A good broth or stock can add quite a bit of flavor to the masa mixture. I usually use 1 cup chicken or vegetarian broth plus 1 cup water. For a quick broth, use a broth base like Better Than Bouillon.
Chipotle Flakes – Chipotle powder can be used in place of flake. Just substitute flakes with 1 ½ teaspoon of powder. You could also use 2 to 3 chipotles in adobo sauce. If you do, add them to the bean mixture, not the masa liquid to prevent turning your masa brown (an aesthetic thing).
Canola Oil or butter – If you’re vegan, then this isn’t a question – canola oil. However, melted real butter works just as well as canola oil. You might notice a little difference in texture as well as a slight difference in taste. The main difference comes in reheating the tamales. I have found that tamales made with canola oil don’t dry out as much and freeze better than those made with butter.
Reheating tamales – To reheat leftover tamales, wrap in a damp paper towel and microwave on high for 1 to 2 minutes, turning once. How long depends on the wattage of your microwave.
Recipe author: MJ of MJ's Kitchen