Vegetarian Tamales
Here we're diving into the world of tamales with two AMAZING Vegetarian Tamale recipes: one with quelites and one with calabacitas as the filling. These tamales implement quelites and calabacitas, two easy New Mexican dishes, and are SO delicious! You've got to try them!!
Ingredients
For the filling
- Calabacitas, or Quelites (See recipes for both below in the Recipe Notes section)
Tamale Masa:
- 3 cups Corn Flour Maseca
- ¼+2 tbsp Olive Oil
- ¾ tsp Baking Powder
- 1 tsp Salt
- 4-5 cups Vegetable Broth
Instructions
- While you are preparing the masa, put cornhusks into hot water with a splash of vinegar.
- Combine flour, baking powder and salt.
- Mix well.
- Gradually add olive oil into the mix until completely combined, the masa will be crumbly.
- Now add vegetable broth until the masa is smooth and comes together.
- Now it’s time to assemble.
- Keep a cup of warm water close by to smooth masa as you spread it out on the husk.
- Take a cornhusk from the water and shake the water off.
- Spread about 2-3 tablespoons onto the husk on the lower half so that it is completely covered.
- I like to pick it up, but you can lay it on a cutting board, whichever works best for you.
- Now add 2-3 tablespoons of calabacitas, or quelites on the edge of the left side of the husk and roll until completely covered.
- Fold up the pointy edge of the husk.
- You can use a piece of the husk to tie the tamale together, but it is not necessary.
- Cook tamales in a steamer, open side up, for 45 minutes.
- Once cooked, set tamales on a rack to cool slightly.
- If you try to remove them while they are hot, the masa won’t set up.
- Be patient! You can store them in the refrigerator for 5-6 days, or freeze them for up to 2 months.
Video
Notes
Checkout the Calabacitas (Calabacitas (Squash)) Recipe.
Checkout the Quelites (Quelites) Recipe.
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