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Vegetarian Tamales
Experience the vibrant flavors of Mexico with these delightful vegetarian tamales! Filled with a savory mix of fresh vegetables, spices, and black beans, all wrapped in a tender corn masa dough, these tamales are steamed to perfection. They are not just a meal; they are a celebration of history and culture, traditionally made for special occasions and gatherings. Enjoy them with a side of zesty salsa or guacamole for an unforgettable feast.
Ingredients
- Corn husks
- 12-15, soaked in warm water
- Corn masa flour
- 2 cups
- Vegetable broth
- 1 1/4 cups
- Olive oil
- 2 tablespoons
- Onion
- 1, finely chopped
- Bell pepper
- 1, diced (any color)
- Zucchini
- 1, diced
- Corn kernels
- 1 cup, fresh or frozen
- Garlic
- 2 cloves, minced
- Cumin
- 1 teaspoon
- Chili powder
- 1 teaspoon
- Salt
- 1 teaspoon
- Black beans
- 1 cup, cooked and drained
- Fresh cilantro
- 1/4 cup, chopped
- Lime juice
- 2 tablespoons, freshly squeezed
Instructions
- Soak the corn husks in warm water for about 30 minutes, or until they become pliable. This will make them easier to work with when wrapping the tamales.
- In a large mixing bowl, combine the corn masa flour and vegetable broth. Mix until a smooth, pliable dough forms. If the dough feels too dry, add a little more broth.
- In a skillet over medium heat, heat the olive oil. Add the chopped onion and bell pepper, sautéing until softened, about 3-4 minutes. Add the zucchini, corn kernels, minced garlic, cumin, chili powder, and salt. Cook for an additional 3-4 minutes until all vegetables are tender.
- Remove the skillet from heat and gently stir in the black beans, fresh cilantro, and lime juice. Set aside to cool slightly.
- Take a soaked corn husk and spread a thin layer of the corn masa dough onto it, leaving about 1 inch of space at the edges. The dough should be about 1/4 inch thick.
- Place a spoonful of the vegetable filling in the center of the dough. Be careful not to overfill.
- Fold the sides of the corn husk over the filling, then fold the bottom up to secure it. Use a strip of soaked corn husk to tie the tamale if desired.
- Repeat this process with the remaining corn husks, dough, and filling until everything is used up.
- Arrange the tamales upright in a steamer basket, making sure they are tightly packed to prevent them from falling over. Steam the tamales over boiling water for about 1 hour and 30 minutes, or until the masa dough is firm and fully cooked.
- Once cooked, carefully remove the tamales from the steamer and let them cool for a few minutes before serving.
Tips
- For a spicier filling, consider adding diced jalapeño or a pinch of cayenne pepper to the vegetable mixture.
- Feel free to customize the filling with your favorite vegetables or even add cheese for a richer flavor.
- Tamales can be frozen before steaming; just thaw and steam them when you're ready to enjoy.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 45 minutes Cook Time: 1 hour 30 minutes Calories: 250 Fat: 8g Carbs: 38g Protein: 9g Sodium: 350mg Sugar: 2g
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