Vegetarian Tamales

Name: Vegetarian Tamales
Prep time: 75 min
Cook time: 40 min
Total time: 145 min
Yield: 7 servings
Cuisine: South American,Latin
Ingredients: 15 to 16 whole dried corn husks; 3 cups masa harina cornmeal; Pinch kosher salt; 1 1/2 to 2 cups vegetable stock, as needed; 3/4 cup vegetable shortening, or 6 tablespoons vegetable shortening and 6 tablespoons softened unsalted butter; 2 tablespoons vegetable oil; 1 large tomato, coarsely chopped; 5 medium green onions, coarsely chopped; 1 teaspoon ground cumin; 1 teaspoon granulated sugar; 3 to 4 medium ears corn, fresh or frozen; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons finely chopped fresh cilantro; 1 tablespoon aji amarillo paste, optional; 1/2 cup queso fresco, crumbled

A traditional corn masa tamale filled with a savory blend of fresh sweet corn, tomatoes, onions, and cheese.

⭐ 4.1 (29 reviews) Prep: 75 minCook: 40 minTotal: 145 minYields: 7 servings

Category Tags:

Lunch Side Dish Entree Dinner

Cuisine Tags:

South American Latin

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Start boiling 1 to 2 inches of water in a steamer pot.
Soak cornhusks in hot water for 30-60 minutes until pliable, then drain them.
In a bowl, mix cornmeal with salt and 1 1/2 cups vegetable stock. Incorporate shortening by hand, adding more stock until a smooth, soft dough forms.
Sauté tomatoes, green onions, cumin, and sugar in oil for 10 minutes until soft and fragrant.
Stir in corn kernels, sauté for 2 minutes, then season. Remove from heat and stir in cilantro and aji amarillo paste, if using.
Spread 3 tablespoons of masa dough on each cornhusk, forming a 2x3.5-inch rectangle.
Top the dough with 1 1/2 tablespoons of the corn-tomato mixture and queso fresco, then cover with 1-2 tablespoons more masa dough.
Fold the cornhusk sides and ends to enclose the filling, then tie the tamale securely.
Arrange tamales in a single layer in the steamer basket, ensuring they are above the waterline.
Cover with a dish towel and lid, then steam for 30-40 minutes, replenishing hot water as necessary.
Remove and serve the tamales warm.