Master the art of homemade tamales with this simple recipe. Perfect for festive occasions or anytime you're craving authentic Mexican flavors.
Homemade Traditional Vegan Tamales
Master the art of homemade tamales with this simple recipe. Perfect for festive occasions or anytime you’re craving authentic Mexican flavors.
Equipment
- Large mixing bowl
- Steamer or pasta pot with removable strainer
- Damp kitchen towel
- Measuring cups and spoons
Ingredients
For the corn husks:
- 36 corn husks soaked in warm water for at least 2 hours
For the masa:
- 8 cups 1.88 L vegetable broth
- 2 pounds 900 g masa harina flour
- 3 tablespoons 21 g paprika
- 3 tablespoons 21 g chili powder
- 3 tablespoons 21 g garlic powder
- 3 tablespoons 54 g salt
- 1 tablespoon 18 g cumin seeds
- 2 cups 470 ml corn oil
Optional Fillings:
- MexiMeat mixed with ¼ cup 60 g nondairy cream cheese
- Nutty Cheese
- 3 –4 diced chipotle chiles in adobo with ½ cup 120 g nondairy sour cream
- Mixed vegetables
- Jalapeños and tomatoes
- Salsa
Instructions
- 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.
Notes & Wine Advice
Wine advice:
Pair with a medium-bodied red wine like Tempranillo or a chilled white like Sauvignon Blanc for balance.
Nutrition values
Calories: 190 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 9 g | Sugar: 1 g