Dairy-Free Traditional Mexican Tamales
Discover the comforting taste of tradition with these Dairy-Free Traditional Mexican Tamales, a wholesome and flavorful twist on a beloved classic. Perfect for those seeking a plant-based option, these tamales feature a soft, melt-in-your-mouth masa dough made from masa harina, vegetable broth, and rich coconut oil, skillfully wrapped in soaked corn husks. The star of the filling is tender, shredded jackfruit simmered to perfection with tomato purée and a blend of bold spices like chili powder, cumin, and garlic powder, delivering an authentic, satisfying taste. This recipe is perfect for family gatherings or celebrations, and with a steam-to-perfection cooking method, each tamale bursts with vibrant flavors and textures. Easy to customize with your favorite dairy-free fillings and ideal for serving with fresh salsa or hot sauce, these tamales are a must-try for lovers of traditional Mexican cuisine looking for a dairy-free alternative.
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3 cups Vegetable broth
- 2 teaspoons Baking powder
- 2 teaspoons Salt
- 1 cup Coconut oil (melted)
- 2 cups Cooked and shredded jackfruit (or your preferred dairy-free filling)
- 1.5 cups Tomato purée
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to soften. Drain and set aside.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Pour in the vegetable broth and melted coconut oil, and mix until a dough forms. The dough should be soft and spreadable consistency (not dry or too sticky). If needed, add more vegetable broth, 1 tablespoon at a time, to achieve the right texture.
In a skillet, add the shredded jackfruit, tomato purée, chili powder, cumin, garlic powder, and onion powder. Cook over medium heat, stirring occasionally, for about 10 minutes until the filling thickens and is well combined. Set aside to cool slightly.
To assemble the tamales, take one softened corn husk and spread about 2 tablespoons of the masa mixture onto the center, leaving about 1 inch of space at the top and bottom of the husk.
Add 1 to 2 tablespoons of the jackfruit filling into the center of the masa layer.
Fold the sides of the corn husk inward to cover the filling, then fold the bottom of the husk up. Secure with strips of corn husk or kitchen twine if needed. Repeat with the remaining husks, masa dough, and filling.
Set up a steamer pot and place the tamales upright in the steamer basket with the folded sides down. Cover with a damp kitchen towel and the pot lid.
Steam the tamales over medium heat for 60–90 minutes. Check occasionally to make sure there's enough water in the steamer. The tamales are done when the masa easily pulls away from the corn husks.
Allow the tamales to cool slightly before serving. Enjoy with your favorite salsa or hot sauce!
Nutrition Facts
Calories |
4731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.8 g | 341% | |
| Saturated Fat | 207.5 g | 1038% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7463 mg | 324% | |
| Total Carbohydrate | 575.5 g | 209% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 124.2 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 6673 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
