16 oz. (1 package) Beyond Beef®
1 can (4 ounces) chopped roasted green chile peppers
5 teaspoons hot sauce
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
For the dough:
1/4 – 1/2 tsp salt
3 cups low-sodium vegetable broth, warm
1/2 cup refined* coconut oil, soft (*use refined to prevent the end result from tasting like coconut)
4 cups masa harina
About 20 corn husks, to wrap
Pro tip: find masa, a popular brand is Maseca, and corn husk in the Latin section of your grocery store. Have extra corn husk ready in case any rip.
Heat a large cast-iron skillet over medium heat.
Add Beyond Beef®, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes.
Soak the corn husks in a large bowl of water for 10-20 minutes to make them pliable.
Warm the vegetable broth.
In a large bowl, mix the masa harina and salt. Add the warm broth and coconut oil; stir well with a wooden spoon to form the dough.
Roll the dough into 16-18 equal-sized balls.
Remove the corn husks from the bowl and dry off excess water. Make an assembly line with the softened corn husks, dough balls, and filling.
Take a corn husk, flatten out a dough ball in the center of it, and press it evenly into a rectangle shape about 1/4-inch thick. Note: it’s best to have it slightly longer going across the husk (parallel to the longest edge). Place 1-2 tablespoons of filling in the center of the dough leaving about 1/2 an inch of space from the top and bottom edges. Carefully roll the dough over the filling one side at a time, pressing gently to close any gaps. Wrap the husk around the dough packet and fold up the bottom.
Repeat with the rest of the dough and filling (you will have plenty of extra filling for tacos!
Arrange the tamales, standing open side up, in a steamer (use a tamal steamer if you have one), a slow cooker, or a large pot. If using a steamer, bring a couple of inches of water to boil in the pot, add steaming insert (it should not touch the water), reduce heat, cover, and let steam for 1 to 1 1/2 hours, checking occasionally to make sure it has enough water. Similar instructions if using a regular large pot, except use 1/2 inch of water at a time, and know that the bottoms of your tamales will get wet and a little soggy (but they will dry off once cooked and removed from the pot). For slow cooker, no need to add water, just cook on high for 5-6 hours.
Serve warm and top with salsa or enchilada sauce, if desired.
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