Holiday Vegetarian Tamales: Gluten-Free, Vegan & Meat Friendly

Tamales are like the perfect Christmas dish. They can be wrapped like a present and tied off with corn husks like a bow. You can fill masa dough with red and green ingredients like tomatoes, scallions, zucchini, and cilantro (or parsley). Serve them with red or green tomato or tomatillo salsa and green guacamole with bits of red tomatoes. Seriously, what a holiday-looking plate!

Tamales Origin

An Oldie but a Goodie

Oh, tamales! What a wonderful, simple word that’s been around for a very long time. “Tamale” comes from the Spanish word “Tamal” originally referring to a beef minced pie, a hand-held pie to be exact. In fact, it was during the hunting and gathering days in Mesoamerica (Mexico down through Central America) sometime between 8000-5000 BC that this handy, portable pie was “invented”. Conveniently, the Aztecs and Mayan civilizations often ate tamales on-the-go. These civilizations cooked them in corn husks or banana leaves making them easily transportable. The corn husk/banana leaf wrap served as a protective food covering and plate. Could this have been the first fast-food invention?

Tamales, Everywhere you Go… Tamales!

Nearly every Central American and many South American countries have their own tamale version. The idea of a “traditional” tamale recipe is left in the eye of the beholder as traditions vary widely. Check out some of these common or uncommon (by the American perspective) ingredients for tamales. In some countries, the typical corn masa dough (tamale dough) is replaced with sweet plantains, rice, or potatoes. The binding ingredient can be of course lard and butter but also coconut milk. You can find tamales stuffed with seasoned meat, dried fruit, nuts, olives, corn, beans, turkey, fish, and even chocolate. Tamales really are a “free for all”, eat however you want kind of food. In many of these countries they are eaten during Christmas time and often for special celebrations and festivities.

My Tamales Inspiration

A few years ago, my husband and I started eating tamales for Christmas. A couple of years prior, we ate them at two separate friends’ houses over the holidays. I realized how perfect tamales were for Christmas… gift wrapped and family fun. As much as I enjoyed those tamales with shredded beef and chicken, truthfully, it was the corn-husk gift wrap that sold me. With that, I was determined to make my own with a filling full of holiday colors. After eating tamales at several restaurants that were dry and bland, I knew exactly the flavors and texture I wanted in my tamale. I’m really excited to share this recipe with masa dough that is rich, moist, and full of flavor thanks to the butter, broth, cumin and chili powder. The flavorful filling is rich and full of depth from the veggies, spices, cilantro (or parsley), and cheese. Let’s check out my “new traditional” Christmas dish.

Holiday Tamales Ingredients

For the ingredients, you’ll need a package of corn husks. As for the masa dough, you’ll need masa harina (aka corn flour not corn meal), baking powder, salt, cumin, chili powder, vegetable broth, and butter. For the filling, you’ll need neutral oil (like avocado or canola), butter, zucchini, scallions (aka green onions), garlic cloves, fresh cilantro (or parsley), Roma tomatoes, lime juice, cumin, chili powder, salt, and cheddar cheese.

A Little About Corn Husks

Corn husks are dry and brittle. They need to soften to use them in making tamales. Depending on your husk size, you will likely need between 25 or 50 (if using 2 per tamale). Some corn husks are very large and others are small and packages may have both. Place the corn husks in a very large pot. Add boiling water to cover. I like to place a heat proof plate or bowl on top to keep the husks from rising above the water level and drying out. Soak the husks for about 30 minutes or until they are soft, pliable, and don’t break when folded.

TIP: Instead of boiling water, you can simply use warm tap water, but it may take the corn husks a little longer to soften. For ease, you can consider soaking them overnight on the counter.

Make the Masa Dough

Mix the Dry Ingredients

To make the masa or tamale dough, add the dry ingredients to a medium bowl. You’ll need 290 grams (2½ cups) of masa harina which is corn flour. “Masa” is the Spanish word for “dough” and “harina” is the Spanish word for “flour”. Then, add 4 grams (1 teaspoon) of baking powder, 4½ grams (¾ teaspoon) of salt, 4 grams (1½ teaspoons) of ground cumin, and 4 grams (1½ teaspoons) of chili powder. Whisk or stir the ingredients until combined.

TIP: Masa harina is not corn meal but rather corn flour. It’s a finer grain and mixed with lime during processing. It’s best to buy corn flour that says “masa harina”. Bob’s Red Mill is a brand that sales it and found in most grocery stores or online on Amazon.

Stir in Broth or Stock

Make a well in the center of the dry ingredients. Pour in 531 milliliters (2¼ cups) of vegetable broth (chicken or beef broth). Stir the mixture to form a soft dough. Touch your dough and imagine putting that on a corn husk. It should be moist and thick but not wet. It needs to be spreadable on the husk.

Combine with Whipped Butter

In a large bowl, place 113 grams (1 stick or 4 ounces) of softened butter. If the butter is not soft, dice and heat it in microwave for 10 seconds to soften. Use an electric hand mixer to whip the butter. Scoop the masa mixture into the whipped butter. Use a spoon or fork to combine the ingredients and set the dough aside.

Make the Filling

Heat the Fat

To make the filling, you’ll need a large 12-inch skillet. Add 1 tablespoon each of oil and butter. Heat the fat over medium heat until hot and the butter is melted and sizzling.

TIPS: I find it easiest to have all my ingredients chopped and ready to go around my skillet before heating it. The French call this preparation “mise en place” (put in place). I love sautéing food in both oil and butter as oil maintains moisture and butter adds flavor.

Sauté the Hearty Vegetables

Swirl the grease around the pan to coat. Add 1 chopped zucchini (small diced), 4 scallions or green onions both white and green parts thinly chopped, and 4 minced garlic cloves. Sauté for 2-3 minutes until soft.

TIP: Since you’re only using 1 tablespoon of filling per tamale, it’s best to chop and dice all vegetables and herbs into small pieces so you get every flavor in each bite.

Add the Seasonings

To the skillet of vegetables, add 4 grams (1½ teaspoons) of ground cumin, 4 grams (1½ teaspoons) of chili powder, and 3 grams (½ teaspoon) of salt. Cook for 30 seconds or until fragrant.

Add Remaining Vegetables & Heat Through

Add ½ bunch or so (~2 ounces) of chopped cilantro, 2 small-diced Roma tomatoes, and 15 milliliters (1 tablespoon) of lime juice from ½ of a large lime. Stir all ingredients until well combined. Heat for a couple of minutes until heated through.

TIP: If tomatoes are out of season or they just don’t look that great, you can use a substitute. Replace the fresh tomatoes with a 14.5 oz can of well-drained petite diced tomatoes. Done! Continue to follow the recipe as described.

Stir in Cheese

Remove the skillet from heat. Stir in 4 ounces (1 cup) of shredded cheddar cheese. Set the mixture aside.

TIP: For a space saver near your workspace, you can scoop the mixture in a separate bowl.

Tamales Assembly Time!

Best Assembled Together

This step will take a little time, but it’s fun and fantastic to do with others. Gather your friends and kiddos. This is a great group holiday activity to do while listening to Christmas music or telling stories. Sit at the kitchen or dining room table. Place the bowl of masa dough in the center or spread it out in several different bowls for multiple people. Place several small spoons in the filling or separate into smaller bowls. Drain the husks from the water and place them on kitchen or paper towels. Place them in a bowl or several bowls for all to access. Divide and conquer!

Add Masa to the Husks

Depending on the size of your corn husks, you will use either 1 or 2 for each tamale. Some husk brands are really big and others are stingy small. I got lucky this year and have large ones (I also ordered them online from Amazon… HUGE difference from the regular grocery store versions!!). Take 1 or 2 presoaked corn husks. If using small husks, grab 2 and overlap the wide sections so that the ends are tapered. Use a spoon to remove about 1 large tablespoon of dough. Use your fingers to spread an even layer of masa dough about ¼ inch thick over the center in a small round shape like a small corn tortilla. Leave about ½ inch from the corn husk edges.

TIP: I keep a small bowl of warm water near my work surface to dip my fingers in as I’m spreading out the dough. Since I use a moist dough in this recipe, the masa is easier to manipulate with wet fingers.

Fill the Masa & Close

Add a small spoonful (~1 tablespoon) of filling to the middle of your tamale dough. Use a spoon to spread it vertically down the center of the masa dough (like filling a soft taco). Make sure to leave ~ ½-inch space around ALL edges. Use the corn husk to fold up the tamale like a taco where all dough edges touch. Then fold over the husk sides and fold down the husk top and bottom.

TIP: If in a hurry, simply fold up the bottom, open end and place it in the steamer basket with the bottom completely sealed off so the masa and filling don’t ooze out. The top end will remain open but since it is facing up, nothing will ooze out as it steams.

Fancy Present Presentation?

For a gift-like presentation, tear off strips of husk from a clean one and use a strip to tie off the tamale to keep the folds in place. You can use a long strip from one corn husk, or two smaller strips tied together (depending on the size of your corn husks). Set the tamales aside in the steamer basket (metal colander) or on a baking sheet and repeat until all masa dough and filling are used.

TIPS: Before beginning the assembly process, tear off lots of strips of corn husks and set them aside to grab when needed. If you have extra filling left, eat it how you want like dip with chips or in a tortilla shell for lunch or a snack.

Remaining Wet Corn Husks?

If you have any remaining wet corn husks, separate them on wire racks or baking sheets. Allow them to dry for about 2 days. Once completely dry, stack them and reuse them when you’re ready to make tamales again.

Tamales Steam Time!

Tamales are cooked via steam. I love tamales because these are a make-ahead dish. In fact, the tamales I made for this post are the actual ones we will eat on Christmas day. Regardless of when you eat these, you can go ahead and cook them now.

Prepare for the Steam

Add ~2 inches or so water to a large stock pot. Place a steamer basket or metal pasta strainer in the pot and ensure the water is below the tamales. Add the tamales upright, stacking them close together touching the bottom of the steamer basket (colander). Add the lid or a sheet or two of foil to cover the tops of the tamales to hold in the steam.

TIP: My tamales stick way out above the pot, so a lid does not fit. As long as you enclose the tamales with foil that touch the steamer basket (colander), the tops will cook just fine.

Cook & Monitor

Turn on the burner to medium-high heat. Once the water begins to boil, set the timer for 90 minutes. Adjust the heat to maintain a constant simmer where the water bubbles consistently but not a heavy boil. Don’t disappear! You’ll need to check the water level frequently (about every 20 minutes) adding more if it begins to evaporate. Be mindful to keep the tamales from touching the water.

TIP: I keep a kettle of tap water on the stove in case my pot needs it. I don’t heat the water; I just set it nearby so I can easily grab it. Sometimes I can go the entire 90 minutes without adding any water; however, there are times when I need to add a little.

Tamales Steamed & Done!

When 90 minutes are up, check the tamales for doneness. Partially remove the husk from one tamale. If the tamale dough separates easily from the husk and the dough is firm. Woo, hoo! That’s it!

TIP: If you tie your tamales with a strip of corn husk, you can simply remove the tie by sliding it off, untying the knot, or cutting it off with scissors.

Tamales Close-Up Time!

Check out the gift-wrapped look. Once unveiled, the tamale dough appears moist from the broth and butter and is dark due to the spices. Cutting into the tamale, you see the dough thickness (this will vary from tamale to tamale). When opened for further investigation, you see red and green throughout. Can you spot the zucchini, tomatoes, cilantro, scallions, and the gooey, melted cheese?

Vegan, Meat, & Other Ingredient Substitutions

If you don’t like or can’t locate the ingredients in the list, you can substitute. Turn these into vegan tamales by using plant-based butter and vegan cheese. When I wasn’t eating dairy, I made these tamales with vegan ingredients, and they still turned out great. If you don’t like cilantro, you can use Italian flat-leaf parsley in the same amount, or leave it out entirely, or use another green like spinach or arugula for the color. Make these meat filled. If you would prefer to have meat, you could replace the vegetable filling entirely with shredded pork, beef, or chicken. Use your favorite meat recipe or add the suggested cumin and chili powder spices and herbs. Then, follow the described procedure for filling your tamales.

Serve or Store Tamales to eat for Christmas

Serve Tamales Immediately

You can serve tamales immediately. Place desired amount from the steamer to the plates. You can unwrap them from the corn husks yourself or allow your guests the honor. The husk ties are easy to remove by slipping them off, untying them, or cutting them with scissors. Serve tamales with salsa, guacamole, a variety of cheeses, chopped tomatoes, chopped scallions, sour cream or crema, fresh cilantro, etc. They go great with a Mexican soup or chili.

Save Tamales for Christmas (or a Later Date)

To serve the tamales for Christmas, allow them to cool completely on wire racks. Then, place them in a freezer bag and freeze them. On Christmas Eve, remove the tamale bag from the freezer and place it in the fridge for the tamales to thaw. Then, on Christmas day, reheat them the same way you steamed them, in the steamer basket with water for an hour up to 90 minutes until they are heated through. After Christmas day for leftovers, simply heat unwrapped tamales in the microwave until heated through.

General Tamale Storing & Reheating

Once steamed, allow the tamales to cool completely on a wire rack. Place them neatly in a freezer bag or container with an airtight lid.

Storing Tamales

• Freezer: You can store them in a freezer bag or container in the freezer for several months. When ready to consume from frozen, allow them to thaw in the fridge overnight.
• Fridge: You can store them in the fridge in the freezer bag or container for up to 3-4 days.

Reheating Tamales

• Microwave: Remove the husks from thawed tamales and heat in the microwave until heated through.
• Steamer: Steam thawed tamales again for an hour up to 90 minutes as you did the first time. Keep them in their husks so they don’t stick together.
• Skillet: Remove the husks and reheat thawed tamales in a thin layer of oil in a skillet for 5-10 minutes turning frequently until each side is golden brown.
• Oven: Remove the husks from thawed tamales and place them on a greased baking sheet. Bake at 425˚F (220˚C) for ~30 minutes.

Holiday Tamales Final Thoughts

Tamales are family fun and holiday focused. Who knew you could eat a present for your main course meal? I tend to make tamales only once or twice a year, mainly during the holiday season. It’s often difficult to find corn husks outside of the holidays. I like to stock up on corn husks during the fall to ensure I will have them later. We love them so much I find myself craving them again in January. Nevertheless, the effort that these require make them less than desirable to make often. However, with the help of family and friends, you can knock these out making them quickly and having fun in the process. Tamales are gorgeous, packaged in their corn husks on the holiday table with red and green side items and toppings.

Baker’s Perspective

The best part of making these effort-filled little packages is the make-ahead option. Yes, they require effort, but you can make the masa dough and filling the day before you want to assemble the tamales. Those are just a matter of mixing ingredients and cooking the filling on the stove. You can soak the corn husks in warm water overnight on the counter. Gather your family and friends for a fun-filled afternoon of tamale making after you’ve prepared the individual elements. Making tamales can be a fun holiday activity that gathers everyone around a table. I love that tamales can be made weeks ahead of time, frozen, and resteamed on Christmas day. With careful planning, there is very little work for any one person during one sitting.

Taster’s Perspective

These tamales check off the box for holiday color and flavor. Ok, so as an American, maybe you don’t think of tamales or Mexican food as a typical Christmas dish or meal; I sure didn’t until several years ago. However, we really love how Christmassy tamales are with their red and green filling and side items. The masa dough is soft, moist, and rich from the broth and butter. There are nuances of cumin and chili powder in the dough. However, the dough flavor is mild and doesn’t overpower the filling. Since the dough is so moist, the masa almost melts in your mouth. The filling can certainly be modified to include only shredded meat of your choice. The variety of veggies, spices, and cilantro in the vegetarian version produces a very tasty tamale with depth eliciting significant flavor in every bite. This is our favorite tamale recipe.

If you try this recipe, I hope it adds family fun, amplifies your holiday festivities, and fills your home with love and laughter this holiday season.

Check out my YouTube video on making tamales as it shows every step including what to do with both large and small corn husks!! “Flavorful & Moist Tamales: Vegan OR Meat Friendly & Gluten-Free Wrapped and Tied with a Bow”

Check out these holiday recipes.

Holiday Rolled Baklava: Pistachios, Pomegranates, & Orange

Holiday Squash & Cranberry Muffins

British Hot Cross Buns

Grandma’s Crispy Crust Moist Skillet Cornbread

Canadian Tourtière: Holiday Meat Pie

Austrian Apple Strudel

3 Simple & Flavorful Pie Crusts

Phyllo Dough

Sweet Potato Swirled Babka Bread

Cinnamon Rolls

Venezuelan Pan de Jamón (Ham Bread)

Grandma’s Yeast Rolls (The Berry Family Recipe)

French Pain d’Épices (Spice Bread)

Crispy Ginger Snap Cookies

Greek Vasilopita New Year’s Cake

Spanish King Cake (Rascón de Reyes Epiphany Bread)

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