- 500g Tamale masa/corn flour – make sure it is the type suitable for tamales! 250g solid vegetable shortening
- 250ml liquid vegetable stock
- Corn husks
- Plus whatever fillings you decide to use!
Makes approximately ten tamales/serves three or four people
For the dough/masa
- In a large bowl or saucepan, soak corn husks in very hot water for about 5 minutes
- In an electric mixer, use the flat beater/dough hook attachment at a high speed to soften the shortening for a few minutes until it is very smooth
- Reduce speed and add the Tamale flour
- Slowly pour in the vegetable stock and add the salt
- If needed, add some extra water to get the right consistency in the dough. You want the dough to be sticky but not too sloppy
To make the tamales
- Take a softened corn husk and spread approximately two tablespoons of dough in a flattened patty in the centre
- Add your fillings (approximately 1 tablespoon) on top
- Gently roll the edges of the corn husk over the fillings and fold the end over to enclose
- Tie the tamal together either with strips of corn husk or pieces of string
- Steam the tamales either in a pressure cooker or a traditional steamer. In a pressure cooker, they will take approximately 30 minutes or 11⁄2 hours in a traditional steamer.
- Once cooked, allow to cool for at least 10 minutes before opening – they will be very hot inside!
In Mexico, tamales are filled with a seemingly endless combination of ingredients, but common vegan tamales are:
- Spinach and huitlacoche (a type of edible corn fungus)
- Mushroom and salsa verde
- Black beans with salsa verde and vegan cheese
Note – this is a recipe for savoury tamales but sweet tamales are also very popular. This requires a sweetened dough so look out for a future video for sweet tamales!
Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com