🌽 Compostable Tamales
Compostable Tamales are a creative twist on traditional tamales where all components—including the husks or wrappers—are made from fully compostable or biodegradable materials. They’re a sustainable, eco-friendly way to enjoy this classic Mesoamerican dish while minimizing waste.
🌿 Key Features
- Wrapper: Traditional corn husks or banana leaves, which are naturally compostable.
- Masa (dough): Made from masa harina (corn flour) and water or broth. Fully edible and biodegradable.
- Filling: Plant-based options like beans, vegetables, or mushrooms can be used to reduce environmental footprint.
- Steaming: No plastic or foil needed; everything is fully biodegradable.
🌽 Ingredients (Makes 12–16 Tamales)
Masa Dough
- 2 cups masa harina
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil or melted butter
- 1 to 1¼ cups vegetable broth
Filling Options
- 1 cup black beans, cooked
- 1 cup roasted vegetables (peppers, zucchini, mushrooms)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Wrappers
- 12–16 dried corn husks or banana leaves, soaked in warm water for 30 minutes
👩🍳 Instructions
1️⃣ Prepare husks: Soak corn husks or banana leaves until pliable. Pat dry.
2️⃣ Make masa dough:
- In a bowl, mix masa harina, baking powder, and salt.
- Add oil and broth gradually until soft, spreadable dough forms.
3️⃣ Prepare filling: Mix beans, roasted vegetables, and seasonings.
4️⃣ Assemble tamales:
- Spread 2–3 tbsp masa onto the center of a husk.
- Add 1–2 tbsp filling on top.
- Fold sides of husk over masa, then fold bottom up.
5️⃣ Steam tamales:
- Place upright in a steamer basket with water just below tamales.
- Cover and steam 45–60 minutes, until masa is firm and cooked through.
6️⃣ Serve: Let cool slightly, then enjoy. Entire husk and contents can be composted after eating.
🌟 Tips for Compostable Tamales
- Husk preparation: Soak long enough to make folding easier; fresh husks work best.
- Dough texture: Should be moist but not runny; adjust liquid gradually.
- Filling variations: Try lentils, jackfruit, or sweet potato for plant-based options.
- Steaming: Keep water level low to prevent soggy tamales.
I can also provide:
- Vegan sweet tamales (with coconut and pineapple)
- Mini tamale cups for appetizers
- Freezer-friendly compostable tamales
Do you want the vegan sweet version recipe?
