Vegetarian Tamales offers a delightful plant-based twist on the traditional Mexican favorite, allowing everyone to enjoy this classic dish’s rich, comforting flavors. These tamales are made with masa, a dough made from ground corn, which is spread onto corn husks and filled with various vegetarian fillings such as roasted vegetables, beans, cheese, or seasoned tofu. The fillings are tailored to mimic the traditional flavors of tamales, often including a mix of chilies, tomatoes, and aromatic herbs to ensure no taste is compromised.
Once filled and wrapped, the tamales are steamed until the masa is firm and flavorful, encapsulating the savory fillings in a moist, soft shell. Vegetarian Tamales are a fantastic option for gatherings, providing a warm, satisfying meal that guests can enjoy following all types of diets. Typically served with salsa or mole, these tamales are not just a meal but a celebration of flavor and tradition, offering a comforting taste of Mexican cuisine in every bite.
AuthoradminCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediatePrepare the Masa Dough:
In a large bowl, beat the vegetable shortening until fluffy, then mix in the masa harina, baking powder, and salt. Gradually add the vegetable broth, continuing to beat until the dough is smooth and has the consistency of soft cookie dough.
Make the Filling:
In a pan, sauté the onion, garlic, red bell pepper, and spices until soft. Combine with the roasted poblano peppers, corn, and black beans in a bowl. Mix well and season with salt and pepper.
Assemble the Tamales:
Drain the corn husks and pat dry. Spread about 2 tablespoons of dough onto the center of each husk, then place a spoonful of the filling and a sprinkle of cheese on top of the dough. Fold the sides of the husks in over the filling, then fold the bottom up.
Steam the Tamales:
Fill a tamale steamer or a large pot with a steamer basket with water just below the level of the steamer. Arrange the tamales standing up in the basket with the open end up. Cover with a damp cloth and the pot lid.
Steam for about 1 to 1.5 hours, adding water as necessary so the pot doesn't dry out.
Serve:
Let the tamales rest for a few minutes after steaming. Serve warm with salsa, guacamole, or a drizzle of crema.
Ingredients
Directions
Prepare the Masa Dough:
In a large bowl, beat the vegetable shortening until fluffy, then mix in the masa harina, baking powder, and salt. Gradually add the vegetable broth, continuing to beat until the dough is smooth and has the consistency of soft cookie dough.
Make the Filling:
In a pan, sauté the onion, garlic, red bell pepper, and spices until soft. Combine with the roasted poblano peppers, corn, and black beans in a bowl. Mix well and season with salt and pepper.
Assemble the Tamales:
Drain the corn husks and pat dry. Spread about 2 tablespoons of dough onto the center of each husk, then place a spoonful of the filling and a sprinkle of cheese on top of the dough. Fold the sides of the husks in over the filling, then fold the bottom up.
Steam the Tamales:
Fill a tamale steamer or a large pot with a steamer basket with water just below the level of the steamer. Arrange the tamales standing up in the basket with the open end up. Cover with a damp cloth and the pot lid.
Steam for about 1 to 1.5 hours, adding water as necessary so the pot doesn't dry out.
Serve:
Let the tamales rest for a few minutes after steaming. Serve warm with salsa, guacamole, or a drizzle of crema.
Perfect Beverage Pairing:
- Light Mexican Beer: A light beer like a lager will refresh the palate without overshadowing the flavors of the tamales.
- Riesling: The fruity notes of a Riesling will complement the roasted poblanos and the sweetness of the corn in the filling.
