I would never attempt to make tamales because they are tedious and time consuming. This lazy version, adapted from a Purple Carrot recipe, is the one for me. This super filling recipe makes 2 large servings so bring your hungry on or share it with friends.
*Masa Harina is a corn flour used frequently in Mexican dishes; a must-have for any kitchen pantry.
2 Tbsp vegan butter
2 tsp sugar
1 cup masa harina
3 to 4 poblano peppers, deeded, thinly sliced
5 cloves garlic, minced
1/4 cup vegan cream cheese
1 can pinto beans, drained and rinsed
1 tsp chipotle powder
1 Roma tomato, or 1/2 regular tomato, diced
1.5 Tbsp fresh cilantro, chopped
2 Tbsp red onion, minced
1. Preheat the oven to 350°F. Mix together the butter, sugar, 1/2 tsp salt, and 1 1/4 cups hot water. Wisk in the masa harina. Pour the batter into a lightly greased 9"x 9" baking dish. Cover with foil and bake until cooked through, approximately 20 minutes.
2. While masa harina baking, place a large skillet over medium-high heat with 1 tsp vegetable oil. Saute peppers, 4 cloves of minced garlic and a pinch of salt and pepper, until softened and browned in places, approximately 10 minutes (you may have to occasionally add 1 Tbsp water to aid in cooking and prevent from sticking). Reduce heat to low and add cream cheese and 2 Tbsp water. Simmer until creamy, about 2 to 3 minutes. Set aside.
4. Place a separate pan over medium heat cook the beans with the chipotle chili powder, 1/4 tsp salt, and 2 Tbsp water. Mash the beans a little with a fork and stirring frequently, approximately 3 to 4 minutes. Stir in juice from half the lime. Remove from heat, set aside.
5. Prepare guacamole by mashing the flesh of the avocado in a medium bowl. Add the diced tomato, red onion, chopped cilantro, remaining garlic, juice from half the lime and a pinch of salt. stir the guacamole.
6. Cut the baked tamale dough into 4 squares and lay 1 slice onto plate. Top with sauteéd poblanos, another slice of the tamale(optional), chipotle pinto beans and top with guacamole.