Roasted Vegetable Tamales with Avocado-Cilantro Sauce
These tamales celebrate the vibrant flavors of spring with a colorful medley of roasted vegetables wrapped in delicate corn masa. Accompanied by a creamy avocado-cilantro sauce, this dish is perfect for those seeking a vegetable-forward main course that delights the senses.
Ingredients
- 2 cups masa harina
- 2 cups vegetable broth, warm
- 1/2 cup coconut oil, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups assorted spring vegetables, diced (such as zucchini, bell peppers, and asparagus)
- 1 tablespoon olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 16 dried corn husks, soaked in warm water
- 2 ripe avocados
- 1/2 cup fresh cilantro leaves
- 1 lime, juiced
- 2 tablespoons Greek yogurt
- 1 garlic clove, minced
Method
- Preheat the oven to 400°F (200°C). Toss the diced spring vegetables with olive oil, flaky sea salt, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.
- In a large bowl, combine masa harina, baking powder, and salt. Gradually add the warm vegetable broth and melted coconut oil, stirring until a soft dough forms. Cover and let rest for 20 minutes.
- Drain the soaked corn husks and pat them dry. Spread about 3 tablespoons of masa dough onto the center of each husk, leaving a border. Place a spoonful of roasted vegetables onto the masa.
- Fold the sides of the husks over the filling, then fold up the bottom. Tie the tamales with strips of corn husk or kitchen twine to secure.
- Steam the tamales in a large steamer pot for 60 to 90 minutes, checking occasionally to ensure the water does not evaporate completely.
- While the tamales steam, prepare the avocado-cilantro sauce. In a blender, combine avocados, cilantro leaves, lime juice, Greek yogurt, and garlic. Blend until smooth. Season with salt and pepper to taste.
- Serve the tamales warm with a generous drizzle of the avocado-cilantro sauce. Enjoy the vibrant flavors and textures.