An easy Mexican tamale recipe with a homemade masa dough and spicy pinto bean filling. These Gluten-Free Pinto Bean Tamales are vegan and top 8 allergy-free, making them a great meatless weeknight meal the whole family will love!
Soak the corn husks in warm water while you prepare your dough and filling.
Preheat the oven to 375°F.
In a large bowl, combine the corn flour and baking powder while slowing adding in the 1 1/2 cups of vegetable broth. Knead well to combine.
In a food processor, combine all the pinto bean filling ingredients and pulse until you get a chunky hummus-type texture.
For each corn husk, spread about a few tablespoons of the masa dough (depends on the size of your corn husk) to cover the center of the husk and add 2 tablespoons of the pinto bean filling in the center of the spread dough.
Fold the sides of the corn husk inward, while tucking in the bottom ends to seal up the tamale.
Place each prepared tamale in a cast iron skillet, tightly packed together and add the 1/4 cup of vegetable broth to the bottom of the pan as steaming liquid.
Cover the pan with foil and place in the preheated oven to steam and bake for about 20 minutes.
Remove and let cool a bit before serving.
Serve the tamales with your favorite salsa or vegan sour cream. (Discard the corn husk…do not eat it!)