Chipotle Veggie Tamales

Everyone who drinks in Chicago bars knows that tamales and imbibing alcohol go hand in hand. If the "tamale guy" visits the bar you so happen to be patronizing, it's difficult to resist the steaming hot treats he is hauling with him. However, it is perhaps not the best idea to eat from a stranger's cooler while tipsy and in whatever dark, seedy, hipster bar you're at. My idea? Make them yourself!

Tamales are easier than they look but are quite time-consuming, so give yourself some time or some help if you plan on making this recipe. The good new is they freeze well so you can come home from whatever bender you've been on and pop a couple in the microwave to avoid that dreaded morning hangover.

Of course, you don't have to be an alcoholic to enjoy tamales. They're great snacks in any season, perfect for feeding large crowds, and you can alter them any way you'd like. The ones I make are vegan and loaded with veggies so are actually quite healthy. Here's the recipe I got from Vegonomicon...

You'll need...

Many, many corn husks (The recipe makes about 30 tamales, and you may need twice in case they're small or they break. Most Mexican grocery stores sell large packs of them.)

For the dough:

4 cups masa harina corn flour

4 cups veg broth

2 teaspoons baking powder

1/3 cup olive oil

For the filling:

2 tablespoons olive oil

1 large onion, diced small

1 clove of garlic, minced

1 red bell pepper, seeded and diced

1 small carrot, peeled and diced small

1 15 oz can black beans

1 cup frozen corn

1/4 cup veg broth

2 chipotles in adobo sauce plus 2 tablespoons (or more if you like a lot of spice) of the sauce

3 tablespoons tomato paste

1 teaspoon ground cumin

Salt, if desired (I try not to use it for health reasons.)

Start by soaking the husks in warm water. They need to soak for at least 20 minutes. You'll need at least that time to prep all of the ingredients, so just let them soak while you make the dough and filling.

To prepare the dough, combine all of the ingredients and beat until fluffy. Cover the dough with a damp towel or plastic wrap until it is ready to use.

Heat up the oil over medium-high heat and sauté the onions and garlic for about 5 minutes, until softened. Add the peppers and carrots, and sauté for 3 more minutes. Then add all of the remaining ingredients except the salt. Sauté and simmer until most of the liquid is evaporated. This will take about 5-7 minutes. Then, salt as desired.

The assembly is the time-consuming part. Take about 2 table spoons of the dough and smash it in the center, leaving a couple of inches of space around the periphery. Top with a tablespoon of the filling and then top that with another tablespoon of the filling. Roll the tamale so that the dough encases the filling. Then unroll to tuck the bottom into the center and re-roll. Tear off astring of husk to tie the top with.

Finally, loosely steam the tamales for about 35-40 minutes. They will be expand and be firm tot the touch when finished

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Let cool and serve! I paired my tamales with both guac and a salsa verde with a side of sauteed garlic kale and some chips.

Try varying the ingredients too. I added roasted pablanos the second time I tried this recipe, and it was awesome.