Vegan Traditional Mexican Tamales
Experience the rich flavors of Mexico with this vegan twist on traditional Mexican tamales! These handcrafted delights feature tender masa harina dough infused with creamy coconut oil, enveloping a vibrant filling of savory black beans, sweet corn kernels, juicy diced tomatoes, and aromatic spices like cumin, chili powder, and paprika. Wrapped in softened corn husks and steamed to perfection, these tamales boast a delicate yet hearty texture that makes them perfect for special occasions or comforting weeknight meals. Whether you're exploring plant-based cuisine or seeking a gluten-free treat, this recipe delivers authentic taste and tradition with every bite. Serve with a side of salsa or guacamole to elevate your tamale experience and savor the true essence of Mexican culinary artistry!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3.5 cups Vegetable broth
- 0.75 cup Coconut oil (refined, melted)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.5 cups Cooked black beans
- 1 cup Fresh or frozen corn kernels
- 1 cup Diced tomatoes (canned or fresh)
- 0.5 cup Diced onion
- 2 cloves Minced garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
Instructions
Soak the dried corn husks in warm water for 1 hour until soft and pliable. Drain and set aside.
In a large bowl, mix the masa harina, baking powder, and salt.
Gradually pour the vegetable broth into the masa harina mixture, stirring to combine. Knead into a soft, dough-like consistency.
Add the melted coconut oil to the masa mixture and knead until smooth. Cover and set aside.
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent, about 5 minutes.
Add the diced tomatoes, chili powder, cumin, and paprika to the skillet. Stir well and cook for another 3-4 minutes.
Stir in the black beans and corn kernels. Cook for 5-7 minutes to allow flavors to meld. Remove from heat and let cool.
To assemble, spread 2-3 tablespoons of masa dough onto the center of a soaked corn husk, leaving a 1-2 inch border around the edges.
Place 1 tablespoon of the vegetable filling onto the center of the masa dough.
Fold the sides of the corn husk inward, wrapping the dough around the filling. Fold the bottom of the husk up to seal. Repeat with the remaining husks, dough, and filling.
Set up a large steamer pot with water and bring it to a simmer. Place the tamales upright in the steamer basket, open side up.
Cover the tamales with a damp kitchen towel or extra corn husks, and then cover the pot with a lid.
Steam the tamales for 60-90 minutes, checking occasionally to ensure the water doesn’t evaporate completely. Add more water as needed.
Tamales are done when the masa easily separates from the corn husk. Remove from heat and let cool slightly before serving.
Nutrition Facts
Calories |
4542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 559.5 g | 203% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 40.1 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5349 mg | 114% | |
*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.
