Vegetarian Traditional Mexican Tamales
Experience the vibrant flavors of Mexico with these Vegetarian Traditional Mexican Tamales, a plant-based twist on a beloved classic. This recipe features tender masa dough made with masa harina and vegetable broth, paired with a hearty filling of sautéed zucchini, bell peppers, onions, and corn, all blended with mild green salsa for an authentic touch. A sprinkle of shredded Mexican cheese completes the irresistible filling, while steaming the tamales wrapped in softened corn husks creates a perfectly moist texture. Ideal for family gatherings or festive occasions, these vegetarian tamales are a satisfying dish that’s both flavorful and comforting. Serve with extra salsa or your favorite toppings and transport your taste buds to the heart of Mexican cuisine.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina
- 3.5 cups Vegetable broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Vegetable shortening
- 2 tablespoons Olive oil
- 1 large, diced Zucchini
- 1 large, diced Bell pepper
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 cup Corn kernels
- 1 cup Mild green salsa
- 1 cup, shredded Mexican cheese blend
Instructions
Place the dried corn husks in a large bowl and cover them with hot water. Let them soak for about 1 hour until pliable, then rinse and drain thoroughly.
In a large bowl, combine masa harina, baking powder, and salt.
Gradually pour in the vegetable broth while mixing, until the dough is soft but not sticky.
In a separate bowl, beat the vegetable shortening with a mixer until light and fluffy. Slowly incorporate the masa dough and mix until smooth.
Heat olive oil in a skillet over medium heat. Sauté the zucchini, bell pepper, onion, and garlic until softened, about 5–7 minutes. Stir in corn kernels and cook for another 2 minutes. Remove from heat and let cool slightly.
Mix the sautéed vegetables with the green salsa. Set this filling mixture aside.
Place a soaked corn husk flat on a clean surface, and spread about 1/4 cup of masa dough into a rectangle in the center, leaving room on the edges.
Add about 1–2 tablespoons of the vegetable filling and a sprinkle of shredded cheese to the middle of the masa.
Fold the sides of the corn husk over the filling, then fold up the bottom end, leaving the top open. Repeat with the remaining ingredients.
Arrange the tamales upright in a large steamer pot with the open ends facing up. Add enough water to the steamer without immersing the tamales.
Cover the pot with a lid and steam the tamales over medium heat for about 1.5 hours, checking occasionally to ensure the water hasn’t evaporated.
To check if the tamales are done, unwrap one and see if the masa easily pulls away from the husk. If not, steam for an additional 15–20 minutes.
Let the tamales cool slightly before serving. Enjoy with extra salsa or your favorite toppings!
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.2 g | 411% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 9841 mg | 428% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 62.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1285 mg | 99% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3938 mg | 84% | |
*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.
