These tamales have flavor packed all throughout, from the dough to the filling, to the incredible sauce on top. You're going to fall in LOVE. The best part is that this recipe makes almost 30 tamales! And if you’re saying "What am I going to do with 30 tamales?" Freeze them! These tamales will last months in the freezer, and if you don’t want to do that, easily just call over friends and have a tamale party!!!
Tamales With Tomatillo Salsa [Vegan]
Serves
25-30 tamales
Cook Time
240Ingredients
For the Corn Husks:
- 1 pack dried corn husks (see notes)
For the Masa Dough:
- 1 cup vegan butter
- 2 tablespoon salt
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 tablespoon baking powder
- 4 cups corn masa flour (see notes)
- 4-5 cups vegetable broth
For the Filling:
- 1 large Russet potato, diced into very small cubes
- 1 jalapeño pepper, seeded and diced
- 1/2 large onion, diced
- 1 bell pepper, diced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 teaspoons salt
- Black pepper to taste
- 1 package vegan jack style shreds or make your own
For the Roasted Tomatillo Salsa:
- 8-10 small-medium tomatillos
- 1/2 jalapeño (remove seeds if you want less heat)
- 1 clove garlic
- 1 handful cilantro
- Salt and black pepper, to taste
Preparation
To Prep for the Tamales:
- Start by soaking your corn husks in the sink or in a large bowl with a weight on top to submerge them. Let them soak for about an hour or until flexible.
- In a stand mixer whip your vegan butter with the paddle attachment until smooth, scrape the sides and then scoop in your masa flour, baking powder, and spices then start to mix again on low speed. Slowly add in 4 cups of the veggie broth a little at a time until the dough is soft and spreadable but not super wet or too dry. It should be the consistency of play dough.
- If you find your dough too dry and not spreadable, add the extra 1 cup of broth little by little until it reaches the desired texture. If your dough gets TOO wet, just add 1 tablespoon of flour at a time until it reaches the desired consistency.
- Cover the bowl with plastic wrap and set aside while you make your filling.
- Cut your potatoes into a very small dice along with your onions, mushrooms, and pepper. Grab a sauté pan and add in 1-2 tablespoon(s) of oil along with your diced ingredients. Add your seasonings and cook over medium heat for 10-15 minutes until the potatoes are JUST cooked (slightly tender). Remove from the heat and set aside to cool.
To Build the Tamales:
- Take one corn husk and plop about 1-2 tablespoon of masa dough onto the smooth side of the husk. Take a piece of plastic wrap and press down evenly on the dough to create a smooth surface for your filling to lay on. On one side of the tamale, add in 1 tablespoon of the potato mixture and a sprinkle of the shreds.
- To roll your tamale fold (the closest side to the filling) over the filling and then tightly fold the opposite side over your first roll. Pull the “tail” (bottom half) of the tamale UP to create a tightly rolled tamale.
- If you still don’t feel like your tamales are rolled tight enough you can cut strips out of another corn husk and use it to tie strings around the tamales for more security.
To Make the Tamales:
- In the tallest pot you have fill the bottom with water, place a vegetable steamer or any steamer you have on the bottom of the pot. (you’ll probably need 4 cups in a pot, just enough slightly come up to the steamer). Turn the stove on medium heat. Add in all of your tamales and cover your pot with a very tight fitting lid or 3 layers of tin foil.
- The moment you hear the water in the pot start to boil turn the heat to low and steam the tamales for 1 1/2-2 1/4 hours. You will know your tamales are done when the masa is firm to the touch and removes easily from the corn husk, if the tamale sticks to the husk they are not done and probably need another 15-30 minutes.
- Also it’s very important to NOT lift the lid at any point in the first hour and half of cooking. Lifting the lid may result in your tamales NEVER cooking.
**IT IS VERY IMPORTANT THAT YOU MAKE SURE YOU HAVE ENOUGH WATER IN YOUR POT IF YOU HAVE THE WHOLE TIME YOUR TAMALES COOK AND IF YOU PLAN TO CONTINUE TO COOK YOUR TAMALES (if they aren’t finished). IF YOUR WATER EVAPORATES (at any time) THE PAN WILL BURN AND THINGS WILL GET BAD (your house will stink)**
To Make the Salsa:
- Peel the outer skin from the tomatillo and rinse with warm water to remove the sticky film. Drizzle a little oil on the tomatillos and jalapeños and roast for 10 minutes at 500°F shaking the pan occasionally, turn the oven off and let the tray sit in the oven for another 5 minutes. Remove from the oven and let cool slightly.
- Add your tomatillos and jalapeños (juice and all) in to a blender along with the rest of the ingredients (starting with about 1/2 teaspoon salt) and blend until its at your desired texture.
- Taste for seasoning adjustments and serve on top of your delicious tamales.
Notes
You can buy corn flour and corn husks online, at a Mexican grocery store, and some large supermarkets.
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AUTHOR & RECIPE DETAILS
Eva Cannon is the chef behind Wild Sunflower Chef. She has worked in many areas of the culinary spectrum from organic specialty bakeries to working as team chef for the LA Clippers; Combining all of her culinary experience and knowledge to create delicious plant-based meals. Wild Sunflower Chef is here to show the world that plant-based eating can be fun and exciting!
http://www.onegreenplanet.org/vegan-recipe/tamales-roasted-tomatillo-salsa-vegan/