Vegetarian Tamales
Servings: 12 Servings
Ingredients
- 24 to 26 dried corn husks
- 6 poblano peppers
- 3 ¼ cups low sodium vegetable broth or chicken broth
- 1 cup canola oil or vegetable oil
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 4 cups masa harina
- 1 ½ tablespoons baking powder
- 1 pound sharp cheddar cheese or Monterey jack cheese cut into strips
Instructions
Prepare the Poblanos
- Place the corn husks in a baking dish or deep bowl along with enough hot water to cover them. Then lay a heavy dish over the husks to keep them submerged in the water. The husks should stay submerged in water for about 1 hour to soften.24 to 26 dried corn husks
- Fill a large steamer pot with water, and set it aside.
Prepare the Corn Husks
- Turn on your oven's broiler, and line a baking sheet with aluminum foil. Place the poblanos onto the baking sheet, and broil until the skins blacken and begin to blister. Turn the peppers to ensure all sides cook evenly.6 poblano peppers
- Remove the peppers from the oven, and use tongs to drop them into a sealable bag or heat-safe container to cool.
- When the peppers are cool enough to handle, carefully peel away the skins, cut off the tops, and remove the seeds. Slice the peppers into strips and set aside.
Make the Masa
- In a large saucepan over low-medium heat, steep the broth, oil, chili powder, cumin and salt. Whisk to combine and once the mixtures begins to steam, remove from heat.3 ¼ cups low sodium vegetable broth, 1 cup canola oil, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons salt
- Place the masa harina and baking powder into the bowl of a stand mixer.4 cups masa harina, 1 ½ tablespoons baking powder
- Slowly drizzle the vegetable broth mixture into the masa harina while mixing on low speed. Continue adding the vegetable broth until a soft dough forms. If the masa feels too dry, add a splash or two more of broth until the dough reaches a soft, fluffy consistency.
Assemble and Cook the Tamales
- Take one or two of the corn husks and tear them into long strips. Then set the strips aside.
- Remove a single corn husk from the water and shake off any excess liquid. Feel the corn husk, and determine which side is the smooth side. Use a spoon to spread the masa mixture across the smooth side of the corn husk leaving some room around the edges.
- Place a piece of cheese and a strip or two of pepper onto the masa. Fold one side of the husk over the center followed by the second side. Finally, fold the shorter end of the husk upward so that the filling is completely enclosed in the husk.1 pound sharp cheddar cheese
- Use one of the husk strips to wrap the tamale and tie it closed, and place the tamale into the steamer pot. Repeat with the remaining ingredients.
- Once all the tamales are assembled and placed into the steamer pot, close the lid, and bring the water to a boil. Steam the tamales for 1 hour and 15 minutes then let the tamales cool slightly before unwrapping.
- Top with salsa verde, Mexican crema, chopped cilantro, sour cream, or queso fresco and enjoy! See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tamales. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Vegetarian Tamales
Serving Size
2 tamales
Amount per Serving
Calories
479
% Daily Value*
Fat
33
g
51
%
Saturated Fat
9
g
45
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
15
g
Cholesterol
38
mg
13
%
Sodium
917
mg
38
%
Potassium
417
mg
12
%
Carbohydrates
35
g
12
%
Fiber
4
g
16
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
1215
IU
24
%
Vitamin C
48
mg
58
%
Calcium
398
mg
40
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
