How to Make Vegan Tamales: 4 Vegan Tamale Filling Ideas
Written by MasterClass
Last updated: Oct 9, 2023 • 3 min read
Tamales are self-contained meals conveniently wrapped in their own compostable plates. Since they’re usually made en masse, tamales are a staple at Mexican parties and celebrations. Make sure vegans aren’t left out of the party by using a lard-free masa and delicious vegetable fillings.
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What Are Tamales?
Tamales are pockets of masa (corn dough) that surround a filling. The corn packages are then wrapped up in corn husks or banana leaves and steamed until tender. Masa is traditionally mixed with lard and many of the most popular tamales in Mexico are filled with either meat or cheese. You can make vegan tamales by using vegetable shortening or oil instead of lard—you may even be able to find pre-made vegan masa dough at Mexican grocery stores—and using a plant-based filling.
4 Vegan Tamale Filling Ideas
The options for veggie tamales are almost endless, but here are some ideas to get you started:
- 1. For a vegan take on the classic green chile and cheese tamales, dice and sauté poblano peppers and mix with vegan mozzarella instead of the usual queso de Oaxaca. If you're not a fan of vegan cheese, try making chile and corn tamales—just sauté fresh or frozen corn alongside the poblanos. For a spicier version, add a jalapeño or two.
- 2. Sweet potatoes and black beans are a classic pairing that makes for a hearty tamale filling. Cut through the richness of the sweet potato with a tangy salsa verde made with tomatillos, cilantro, jalapeño, and lime juice.
- 3. Jackfruit is a great option for vegan tamales due to its meaty texture. Shred cooked jackfruit and season with garlic powder, Mexican oregano, and cumin to mimic the flavor of carnitas, then mix with your favorite salsa.
- 4. Tamale fillings aren't always savory. Traditional sweet tamales incorporate sugar into the masa and can be filled with roasted fruit such as strawberries or pineapples. Learn how to make a vegan guava tamale filling with Chef Gabriela Cámara’s Tamales de Guayaba Recipe.
Vegan Tamales Recipe
makes
10 tamalesprep time
45 mintotal time
1 hr 45 mincook time
1 hrIngredients
Make the masa:
- 1
In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and coconut oil together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk and large mixing bowl.)
- 2
In a separate bowl, mix masa harina, baking powder, and salt together until well combined. Add dry ingredients to the whipped shortening and mix until a shaggy dough forms.
- 3
Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.
Assemble the tamales:
- 1
In a large bowl or stockpot, soak corn husks in warm water and cover. (If the corn husks rise to the surface, cover with a clean plate or other weight.) Soak until softened, about 30 minutes and up to overnight, then drain and pat dry with a clean kitchen towel.
- 2
Set a softened corn husk on a flat surface smooth side up with the wide end facing you and the tapered end pointing away from you. Starting from the wide end of the husk, spread 2 tablespoons of masa with your fingers or an offset spatula from edge to edge and about ⅔ of the way up the husk. You should have a rectangle about a ¼ inch thick. Repeat with remaining husks.
- 3
Add 2 tablespoons of chilled filling to the center of the masa-covered husk. Fold one side of the husk over the filling, then fold the other side to cover completely, gently pinching the masa together if necessary. With the seam side up, tuck the tapered end of the husk under the tamale. Repeat with remaining tamales.
- 4
Once you’ve assembled all of your tamales, add about 3 cups of water to a large pot fitted with a strainer and nestle tamales inside the strainer, making sure the tamales do not touch the water. Steam over medium heat until masa feels firm and separates easily from husks, about 40 minutes to 2 hours.
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