Vegan Honduran Tamales

🛒 Ingredients

• #Corn Masa Dough;
• 350g fine corn masa flour
• 2 tbsp vegetable oil
• 1 tsp salt,, ½ tsp ground cumin
• ½ tsp achiote powder (for colour and mild flavour)
• 450–500ml warm vegetable stock
• #Savoury Filling;
• 1 small onion, finely diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 medium carrot, diced small
• 150g cooked black beans or kidney beans
• 1 medium potato, cubed and pre‑boiled
• ½ tsp cumin,, ½ tsp oregano,,, salt and pepper to taste
• 1 tbsp vegetable oil
• #Wrapping;
• 8–10 clean banana leaves, softened over low heat or hot water

👩‍🍳 Instructions

1. 1

   Make the masa: Mix corn masa, salt, spices, and achiote in a large bowl. Add oil, then gradually stir in warm stock until you get a smooth, thick dough that spreads easily but holds its shape.

2. 2

   Prepare the filling: Heat oil in a pan, sauté onion, pepper, and garlic until soft and fragrant. Add carrot, beans, potato, and all the seasonings. Cook for 5–7 minutes until flavours blend well, then set aside to cool slightly.

3. 3

   Assemble: Lay a banana leaf flat and spread a thin, even layer of masa over the centre. Place a spoonful of filling in the middle, then fold the leaf sides over the filling, tuck in the ends, and roll tightly into a neat parcel. Tie lightly with a strip of banana leaf if needed.

4. 4

   Steam: Arrange the tamales upright or stacked gently in a steamer pot. Add water to the bottom, cover tightly, and steam over medium‑low heat for 45–50 minutes. Check occasionally and top up water if needed.

5. 5

   Serve: Remove from the steamer and let rest for a few minutes before unwrapping. Enjoy warm on their own or with a side of salsa.