Vegan Tamales Recipe

Name: Vegan Tamales Recipe
Prep time: 80 min
Cook time: 135 min
Total time: 220 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 1 pound large oyster mushrooms, or other flavorful mushrooms; 1 tablespoon grapeseed oil, or olive oil, or other neutral vegetable oil; 1/2 yellow onion, thinly sliced; 1/2 teaspoon salt; 1/4 cup grapeseed oil, or olive oil, or other neutral vegetable oil; 1 head garlic, cloves separated and peeled, divided; 1 1/2 ounces (36 grams) dried guajillo peppers (about 5 peppers) or other dried peppers; 1/2 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; 1/4 teaspoon cumin seeds; 4 whole cloves; 1 cup hot water; 1/4 cup apple cider vinegar; 2 teaspoons sea salt or other high-quality salt; 1/2 yellow onion, coarsely chopped; 3 cups masa harina; 1 tablespoon baking powder; 1 tablespoon sea salt; 1 cup grapeseed oil, or olive oil, or other neutral vegetable oil; 3 to 4 cups vegetable stock, or water, divided; 50 corn husks

Vegan tamales feature fluffy masa dough prepared with grapeseed oil and a savory filling of mushrooms in a smoky guajillo sauce.

⭐ 4.3 (6 reviews) Prep: 80 minCook: 135 minTotal: 220 minYields: 24 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

Mexican

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Ingredients

For the Filling

1 pound large oyster mushrooms, or other flavorful mushrooms
1 tablespoon grapeseed oil, or olive oil, or other neutral vegetable oil
1/2 yellow onion, thinly sliced
1/2 teaspoon salt

For the Salsa

1/4 cup grapeseed oil, or olive oil, or other neutral vegetable oil
1 head garlic, cloves separated and peeled, divided
1 1/2 ounces (36 grams) dried guajillo peppers (about 5 peppers) or other dried peppers
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/4 teaspoon cumin seeds
4 whole cloves
1 cup hot water
1/4 cup apple cider vinegar
2 teaspoons sea salt or other high-quality salt
1/2 yellow onion, coarsely chopped

For the Masa

3 cups masa harina
1 tablespoon baking powder
1 tablespoon sea salt
1 cup grapeseed oil, or olive oil, or other neutral vegetable oil
3 to 4 cups vegetable stock, or water, divided
50 corn husks

Instructions

Prepare the steamer: Set a steamer basket in a large pot, add water to just below the basket, and bring it to a simmer.
For the filling: Clean and cut mushrooms into 1-inch pieces. Sauté onions with salt in grapeseed oil for 10 minutes, then add mushrooms and cook for 5 minutes until softened.
Prepare the sauce base: Confit half the garlic in 1/4 cup grapeseed oil for 15 minutes until light golden; cool. Stem and deseed guajillo chiles, then toast them in a separate pan for 1.5 minutes per side until fragrant; transfer to a blender.
Toast coriander, peppercorns, cumin, and cloves in the same pan for 30-45 seconds until fragrant; cool.
Create the sauce: Add hot water, vinegar, and salt to the chiles in the blender and steep for 2-3 minutes. Then add toasted spices, remaining garlic, and chopped onion; blend until smooth. Slowly drizzle in the garlic confit (garlic and oil) and blend again until emulsified.
Finish the filling: Combine half the sauce with the cooked mushrooms in a saucepan and cook for 5-6 minutes; cool. Simmer the remaining sauce over low heat for 10-30 minutes, stirring occasionally, to develop flavors.
Prepare the masa dough: In a large bowl, mix masa harina, baking powder, and salt. While mixing with an electric mixer, slowly drizzle in grapeseed oil, then vegetable stock at a higher speed until the dough is light, fluffy, and smooth (3-5 minutes).
Assemble tamales: Soak corn husks in hot water for 5 minutes until pliable; shake off excess water. Tear 2-3 husks into quarter-inch strips for tying.
Place 2 tablespoons of dough on each husk (1/2 inch from the widest end), then top with a heaping tablespoon of filling. Fold the husk sides over the filling, then fold the narrow tip down, and tie with a husk strip.
Steam the tamales: Layer the assembled tamales, folded-end down, in the simmering steamer. Cover and cook over medium heat for 45 minutes.
Serve: Remove tamales from the pot, cool slightly, and serve immediately with the reserved salsa.