27 January 2010

vegan tamale with black bean chili, tofu-cilantro sauce & red chilli sauce

recipe supplied with Eric Tucker's kind permission
from his excellent Millennium book

& I thought this dish was a delicious winner.
It's more home food cooking than some of his creations - which makes it pretty easy to make, by comparison to some of his other dishes..
My husband however was a little twitchy I should confess here, and only chose to eat the black bean chili no carne, so it looks like it's not a keeper!

but he did declare it a dish with highlights - he really enjoyed the bean chili

The black bean renders your chili no carne smoky, the tofu sauce is cooling, and the red chili sauce makes the polenta meets gnocchi corn torte complete - rather like it does as the final topping to a taco.

Comprising 4 stages: black bean chili, red chili sauce, tamale masa batter & the tofu-cilantro sauce as follows:

1. black bean chili
2 red onions, diced
4 chopped garlic cloves
150ml veg stock
1 tablesp ground cumin
1 tablesp paprika (mild chili powder)
1 teasp dried oregano
2 bay leaves
1 kilo cooked black beans (or 2 tins)
250g puréed tinned tomatoes or passata
1 tablesp molasses
250ml veg stock
1 tsp sea salt

sauté the onions and the garlic in the stock until the liquid evaporates
add cumin, mild chili powder, oregano & bay, stirring well and toast for a moment
add the beans, tomato, more stock and simmer for 15 to 20 mins to reach chili consistency
add your salt

2. red chili sauce

two ancho chilies & 2 guajillo chillies - I used 5 medium chilies
8 cloves whole garlic
2 tins tomato - puréed
500ml water
1 tablesp ground cumin
2 teasp coriander powder
2 teasp dried oregano
1 teasp sea salt

dry fry your chilies to blacken and soften first for 3 mins, and add your garlic keeping the skin on, for about 5 mins

when cool enough to handle, remove the chili seeds and chop, & remove the garlic from it's paper layer and chop
combine these chilies, garlic, tomatoes, water, herbs and salt, and simmer for 30mins until reduced and sauce-like
blend when cool and strain through a sieve for a smooth chili sauce

3. the masa tamale batter
500g masa harina (from Sainsbury)
1 teasp baking powder
1/2 teasp sea salt
1ltr half rice milk half soya milk (or just soya)
sweetcorn from 2 kernels - I sautéed two chopped courgettes here but would prefer sweetcorn

put all the dry ingredients into a large bowl, and beat in the milk gradually
fold in the sweetcorn (or courgettes)

3. tofu-cilantro cream
large bunch coriander leaves - not stalk
250g silken tofu
juice 2 limes
1 teasp muscovado sugar
100mil water

liquidize to a smooth sauce

Preheat the oven to 170
press one layer of the masa batter into a lasagne tray (11 X 9 inches) to 1cm thick
spread one thick layer of the black bean chili
and a final layer of the masa batter on top
cover with foil and bake for 40-50mins, remove foil and bake for an additional 10mins

slice into 8 portions, and serve with the chili sauce and a blob of the cooling tofu-cilantro green cream


Lucinda said...

Hi Gill

That looks great - with perhaps some reservations about the tamale batter.

I'd definitely go for the rest of it though and should really try the 'whole' before commenting really.

Gill the Painter said...

I've wanted to try tamales Lucinda.
& although I wasn't disappointed, it was very filling - just like gnocchi would be.

I'd like to try the real deal.

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Odette said...

That looks wonderful, Gill - a tamale 'pie' that would go down chez nous very well, though ironically unless I did a special shop in town for the tofu and soy stuff, would have to use the more usual sour cream and milk. Nice recipe and good result - that sort of dish is real comfort food in these parts, though this one has a little more style than the usual versions. The black bean chili looks great.

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