Homemade Traditional Vegan Tamales

Warm the vegetable broth over low heat.
In a large mixing bowl, combine the masa harina flour, paprika, chili powder, garlic powder, salt, and cumin seeds.
Mix well.
Add the corn oil to the masa mixture.
Gradually add the warm broth, 1 cup at a time, mixing with your hands to form a thick dough resembling peanut butter consistency.
Adjust with water or masa if necessary.
Prepare a workstation with the fillings and soaked corn husks within reach.
Separate the husks and stack them on a damp towel.
Spread masa onto each husk, covering the center and one long edge.
Leave space to roll and fold.
Place 2–3 tablespoons of filling in the center of the masa.
Roll the husk, starting from the edge with masa.
Fold the pointed end under.
Optional: Tie with a thin strip of husk.
Stack the tamales tightly in a steamer basket and place them upright in the pot.
Add water to the pot, ensuring it doesn't touch the tamales.
Cover with a lid and bring to a boil.
Reduce to a simmer and steam for 2–3 hours, checking water levels periodically.
After 2 hours, test for doneness by unwrapping one tamale.
If firm, they are done.
If not, continue steaming for another 15–30 minutes.
Remove tamales from the pot and cool.
Serve immediately or freeze for up to 1 year.

Equipment