Holiday Vegetarian Tamales: Vegan OR Meat Friendly & Gluten Free
Tamales are like the perfect Christmas dish. They can be wrapped like a present and tied off with corn husks like a bow. This recipe has moist and flavorful masa dough filled 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. Holiday on a plate!
Servings: 25 tamales
Ingredients
- 1 pkg corn husks
Masa/Tamale Dough:
- 290 g (2½ cups) masa harina (corn flour)
- 4 g (1 tsp) baking powder
- 4.5 g (¾ tsp) salt
- 4 g (1½ tsp) ground cumin
- 4 g (1½ tsp) chili powder
- 531 ml (2¼ cups) vegetable broth beef or chicken broth or stock
- 113 g (1 stick /4 oz) butter, softened use plant-based butter if vegan
Tamale Filling:
- 15 ml (1 tbsp) neutral oil avocado, canola, grapeseed, etc
- 14 g (1 tbsp) butter, softened use plant-based butter if vegan
- 1 zucchini small dice
- 4 green onions (scallions) chopped (both white & green parts)
- 4 garlic cloves minced or finely chopped
- 4 g (1½ tsp) ground cumin
- 4 g (1½ tsp) chili powder
- 3 g (½ tsp) salt
- ½-¾ bunch (1.5-2 oz) fresh cilantro or parsley chopped
- 2 Roma tomatoes, chopped or 14.5 oz can of well-drained petite diced tomatoes
- 15 ml (1 tbsp) lime juice from ½ large lime
- 4 oz (1 cup) shredded cheddar cheese use vegan cheddar cheese if vegan
Instructions
Soak the Corn Husks:
- Place the corn husks in a very large pot. Add boiling water to cover. Set a heat proof plate or bowl on top to keep them from rising above the water. Soak for at least 30 minutes until they are soft, pliable, and won’t break when folded.TIP: You can also just use hot tap water to soak the corn husks, but it might take a little longer. Regardless of the heat level, soak the corn husks until they are soft. You can let them soak in warm water overnight on the counter.
Make the Masa/Tamale Dough:
- In a medium bowl, stir together the masa harina (corn flour), baking powder, salt, cumin, and chili powder. Pour in 531 ml (2¼ cups) veggie broth and stir to form a dough. The dough should be moist and thick but not wet. It needs to be spreadable on the husk.
- Place butter in a large bowl (if not soft, heat in microwave for 10 seconds to soften). Use a hand mixer to whip the butter. Add masa mixture to the whipped butter and use a spoon or fork to combine the ingredients. Ensure the butter is mixed in well. Set the dough aside.
Make the Filling:
- In a large 12-inch skillet, add oil and butter. Heat over medium heat until hot and the butter is melted and sizzling. Swirl the grease around the pan to coat. Add zucchini, green onions, and garlic. Sauté for 2-3 minutes until soft. Add cumin, chili powder, and salt. Cook until fragrant. Then, add cilantro, tomatoes, and lime juice. Stir all ingredients until well combined and thoroughly heated through. Remove the skillet from heat and stir in cheese. Set aside.TIPS: I find it easiest to have all of my ingredients chopped and ready to go around my skillet before heating it. 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. If tomatoes are out of season or they just don't look good, sub with a 14.5 oz can of well-drained petite diced tomatoes.
Assemble the Tamales:
- Drain the corn husks and place them on a large towel to cover so they don’t dry out. Depending on the size of your corn husks, you will use either 1 or 2 per tamale. On a work surface, place 1 or 2 presoaked corn husks (overlap the wide sections if using 2, so that the ends are tapered). Use a spoon to remove a large tablespoon of masa dough. Use your fingers to spread an even layer of the 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.TIPS: Keep a small bowl of warm water near the work surface to dip fingers when spreading the dough to prevent sticking.
- Add a small spoonful (~1 tbsp) of filling to the middle of your tamale dough. Use the spoon to spread it vertically down the center (like filling a soft taco). Make sure to leave ~ ½-inch space around all dough 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/or bottom. For a gift like presentation, tie off the husk 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 the your corn husks). Set the tamales aside and repeat until all masa and filling are used.TIP: If you have any left-over filling, eat it with chips or on a soft or hard taco shell for a meal or snack. The filling is already cooked, so don’t waste it.
Steam the Tamales:
- Add ~2 inches or so water to a large stock pot (ensure the water is below the tamales). Place a steamer basket or metal pasta strainer in the pot. Add the tamales upright, stacking them close together. Add the lid or a sheet or two of foil to cover the tops of the tamales to hold in the steam.
- Turn on the burner to medium-high heat until boiling. Set the timer for 90 minutes and reduce the heat to a consistent simmer. Check the water level frequently (about every 20 minutes) and add more if it begins to evaporate. Careful to keep the tamales from touching the water. The tamales should be done after 90 minutes. They are done when you check one by partially removing a husk and the tamale separates easily from the husk and the tamale dough is firm. Serve immediately and or cool and store for later consumption.TIP: Keep a kettle of tap water on the stove ready to add to the stock pot if needed.
Video
Notes
Storing & Reheating:
Once steamed, allow the tamales to cool completely on a wire rack. Place them neatly in a freezer bag or air-tight container.
Storing:
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:
Microwave: Remove the husks from thawed tamales and heat in the microwave unto heated through.
Steamer: You can also 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.