Soak corn husks for several hours or overnight in a large pot of water
In a large food processor combine masa harina, coconut oil, salt and chili powder. Pulse for 1 to 2 minutes or beat until the mixture is light and fluffy.
Slowly stir in ½ cup vegetable broth while pulsing with the food processor or mixing with a stand mixer. Add ¼ cup more broth, if the dough isn’t holding together or is still crumbly.
Lay 1 soaked corn husk on a board with the tapered end facing you. Scoop out 2 to 3 tablespoons of masa mixture and squeeze it in your hand to form an elongated ball of dough. Spread the dough out to 1/8 to ¼-inch thickness in the middle of the husk, leaving at least a ½-inch border on all sides
Spoon about 1 tablespoon of Refried Black Beans or another filling of choice in a line down the middle of the masa like a cigar. Drizzle Mole sauce or salsa over top (optional).
Bring the 2 long sides of the husks together gently so that the masa curls around the filling like a blanket and the 2 sides of the masa just touch. Spread the husks out again and the masa should stay in the middle, folded around the filling.
Bring up the bottom of the husk and fold over the masa. Then fold 1 long side over and then the other long side over. Finally, fold the top of the husk over and flip the tamale to keep that last flap closed.
Tear thin strips out of two husks to make “strings.” Tie 2 strings around each tamale to keep the husks closed. Repeat with remaining masa dough and husks.
Line a steamer basket with additional husks. Fill the bottom of a steamer or large pot with water and insert the steamer basket. Cover and heat until the water boils and steam forms.
Place the individual wrapped tamales inside the basket and cover with additional cornhusks and the lid. Steam 15 to 20 minutes.
Tamales are done when they’re still moist but peel away from the husks easily.
Serve warm with additional Mole sauce for dipping and with homemade guacamole and refried black beans.
Servings 0