Vegetarian Traditional Tamales
Savor the authentic flavors of Mexico with these Vegetarian Traditional Tamales, a plant-based twist on a beloved classic! Packed with vibrant ingredients like zucchini, red bell pepper, sweet corn kernels, and a hint of Mexican cheese blend, these tamales are wrapped in softened corn husks and steamed to perfection. The fluffy masa dough is prepared with masa harina and infused with vegetable broth for a tender, melt-in-your-mouth texture. Seasoned with aromatic spices like cumin and chili powder, the savory vegetable filling adds a delightful kick to every bite. This recipe is perfect for an impressive make-ahead dish, whether you're hosting a festive gathering or enjoying a comforting meal at home. Ideal for vegetarians, it offers a flavorful and authentic tamale experience that will have everyone coming back for seconds. Serve them warm, fresh from the steamer, and pair with your favorite salsa, guacamole, or a dollop of sour cream for an unforgettable feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 3 cups Masa harina (corn flour)
- 2.5 cups Vegetable broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.75 cup Vegetarian-friendly shortening or softened butter
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 small Yellow onion, diced
- 2 Garlic cloves, minced
- 1 cup Corn kernels (fresh or frozen)
- 1 cup Mexican cheese blend, shredded
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt (for filling)
- 0.5 teaspoon Black pepper
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to soften them, ensuring they are pliable and easy to fold.
In a mixing bowl, combine masa harina, baking powder, and 1 teaspoon of salt. Gradually add the vegetable broth while mixing until the dough is smooth and pliable.
In a separate mixing bowl, whip the shortening or softened butter until fluffy. Incorporate it into the masa mixture by kneading or mixing until well combined and airy.
Heat olive oil in a skillet over medium heat. Add diced zucchini, red bell pepper, onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender. Then add corn kernels, ground cumin, chili powder, 0.5 teaspoon of salt, and black pepper. Stir well and cook for 1-2 more minutes. Remove from heat and set aside.
Spread about 2-3 tablespoons of masa dough onto the center of each softened corn husk, leaving about 1-2 inches of space at the bottom and sides for folding.
Add 1-2 tablespoons of the vegetable filling on top of the masa layer and sprinkle with shredded Mexican cheese blend.
Fold the sides of the corn husk to cover the filling, then fold up the bottom end of the husk. Secure by tying with a small strip of corn husk or kitchen twine, if necessary.
Arrange the tamales upright in a steamer with the open end facing up. Add enough water to the bottom of the pot without immersing the tamales, then cover with a lid.
Steam the tamales over medium heat for 60-90 minutes, checking occasionally to ensure the water level does not run dry. The tamales are ready when the masa separates easily from the husk.
Remove from heat and let the tamales cool slightly before serving. Serve warm and enjoy your homemade vegetarian tamales.
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 35.6 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1524 mg | 117% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3768 mg | 80% | |
*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.
