Dairy-Free Traditional Tamales
Experience the rich, comforting flavors of *Dairy-Free Traditional Tamales*, a delicious twist on the classic Latin American dish that's perfect for all dietary preferences. Wrapped in softened corn husks, these tamales feature a tender masa dough made with masa harina and vegetable broth, ensuring a buttery texture without the use of dairy. Filled with your choice of shredded chicken or a plant-based jackfruit alternative, the flavorful filling is simmered with aromatic garlic, onion, cumin, and a bold red chili sauce for a satisfying kick. These tamales are steamed to perfection, creating a festive, crowd-pleasing dish that's great for gatherings or family dinners. Enjoy them solo or pair with a fresh salad and extra chili sauce for a complete meal. Ideal for those seeking dairy-free comfort food, this recipe blends tradition with inclusivity, making tamale night even more delicious!
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Recipe Information
Ingredients
- 30 pieces Dried corn husks
- 4 cups Masa harina
- 3 cups Vegetable broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Vegetable oil
- 2 cups Shredded chicken (or jackfruit for a plant-based option)
- 2 cups Red chili sauce
- 2 cloves Minced garlic
- 1 medium Onion, diced
- 1 teaspoon Cumin
Instructions
1. Soak the corn husks in warm water for 30 minutes to soften them. Rinse and set aside.
2. In a large bowl, combine masa harina, baking powder, and salt.
3. Gradually add the vegetable broth to the masa mixture, stirring constantly until it forms a dough with a playdough-like consistency.
4. Add vegetable oil to the masa dough and knead until smooth and pliable. Cover the dough and set aside.
5. In a skillet over medium heat, sauté diced onion and minced garlic in a small amount of oil until softened and fragrant, about 3-5 minutes.
6. Add the shredded chicken (or jackfruit) to the skillet, along with 1 cup of red chili sauce and cumin. Stir to combine and cook for 5-7 minutes. Remove from heat and set aside.
7. To assemble the tamales, take a softened corn husk and spread a thin layer of masa dough (about 2 tablespoons) onto the center of the husk, leaving a border at the edges.
8. Spoon about 1 tablespoon of the chicken or jackfruit mixture over the masa layer.
9. Fold the sides of the corn husk inward so they overlap, then fold the narrow bottom end upward to secure. Repeat with remaining husks and filling.
10. Arrange the tamales upright in a steamer basket, with the open ends facing upward.
11. Add water to the steamer pot, making sure it doesn't touch the tamales. Cover with a lid and steam for 1-1.5 hours, checking occasionally to refill water if needed.
12. Tamales are done when the masa easily pulls away from the husk. Let them rest for 10 minutes before serving.
13. Serve warm with the remaining red chili sauce as a topping or alongside a fresh salad.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 138.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 12336 mg | 536% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 48.4 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 585 mg | 45% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3711 mg | 79% | |
*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.
