Try this Mexican vegetarian tamales recipe
Tamales, a traditional Mesoamerican dish made from masa or dough, are steamed in a corn husk or banana leaf. Originating from ancient civilizations like the Aztecs and Mayans, tamales have evolved into various forms across Latin America. Today, we're focusing on a vegetarian and eggless version that maintains the essence of this cultural staple. Let's get cooking.
Gather the following ingredients
For this recipe, gather two cups of masa harina, one cup of vegetable broth, half a cup of vegetable oil, one teaspoon of baking powder, and half a teaspoon of salt. You'll also need one cup of salsa verde, two cups of cooked and shredded zucchini and carrots, and 20 dried corn husks soaked in warm water for 30 minutes.
Preparing the masa
In a large bowl, mix together the masa harina, baking powder, and salt. Gradually add in the vegetable broth and vegetable oil to the dry ingredients. Knead with your hands until the mixture comes together into a soft dough. If it feels too dry or stiff, add more broth one tablespoon at a time until it reaches the right consistency.
Filling and wrapping tamales
First, drain your soaked corn husks and pat them dry with paper towels. Lay a husk flat with the tapered end toward you. Spread about two tablespoons of masa onto the center of the husk. Next, add approximately one tablespoon of your mixed vegetables. Top this with a spoonful of salsa verde on top of the masa mixture.
Folding tamales
Begin by folding one side of the corn husk over the filling. Then, fold the other side so it overlaps, fully encasing the filling within the masa. Next, fold up the bottom or tapered end, against the folded sides, similar to wrapping a present. This technique ensures that the filling remains securely inside throughout the steaming process.
Steaming tamales
Fill your steamer with water just below where the tamales will sit; ensure they're not touching the water directly as they steam for about an hour or until the masa separates easily from the husks when tested. Let them rest for a few minutes before serving hot. Enjoy these delicious vegetarian tamales that bring tradition right into your kitchen without compromising on dietary preferences!
