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
- Steamer or pasta pot with removable strainer
- Damp kitchen towel
- Measuring cups and spoons
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Wine advice:
Pair with a medium-bodied red wine like Tempranillo or a chilled white like Sauvignon Blanc for balance.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 9 g | Sugar: 1 g | Salt: 1 g
