Mastering Mexican vegan tamales: A step-by-step guide
Tamales, a staple Mesoamerican dish, are made from masa — a dough from nixtamalized corn — and steamed in corn husks or banana leaves. With roots in Aztec and Mayan cultures, tamales have taken many forms throughout Latin America. We're crafting a vegan variant today, free of animal products, welcoming all to enjoy this culinary tradition. Let's get cooking!
Gather the following ingredients
For this recipe, you'll need two cups of masa harina, one cup of vegetable shortening, two teaspoons of baking powder, one teaspoon of salt, one cup of vegetable broth (adjust as needed), and your choice of filling such as cooked vegetables or vegan cheese. Additionally, you'll need dried corn husks soaked in warm water to wrap your tamales.
Preparing the masa dough
Begin by mixing masa harina with baking powder and salt in a large bowl. In a separate bowl, whip the vegetable shortening until it becomes fluffy. Gradually blend the dry ingredients into the shortening until thoroughly combined. Then, slowly add vegetable broth to this mixture until the dough is soft and pliable, yet not sticky. Achieving this texture is crucial for perfect tamales.
Filling and wrapping tamales
Spread two tablespoons of masa dough on a soaked corn husk, creating an even layer. Place your selected filling in the middle. Fold the husk sides to overlap above the filling, then fold the bottom part toward the center. Continue with this folding method until all dough and fillings are utilized, ensuring each tamale is securely wrapped.
Steaming your tamales
Fill a large steamer pot with water just below where your steaming basket sits to ensure no water touches your tamales during steaming. Arrange your wrapped tamales standing up inside the basket with their open ends facing upward. Cover them with more wet corn husks or a damp towel before putting on the lid to prevent moisture from escaping too quickly during cooking.
Serving suggestions
After steaming, transfer the tamales to a serving plate to cool slightly. This resting time is crucial as it allows the tamales to firm up, making them easier to handle and enhancing their flavor. Patience is key; a short wait ensures they cool to a safe, enjoyable temperature. When ready, unwrap the corn husks to savor the perfectly steamed vegan delights within.
