Dairy-Free Traditional Tamales

Experience the vibrant flavors of Mexico with these Dairy-Free Traditional Tamales, a wholesome and authentic recipe that's perfect for those avoiding dairy without sacrificing taste. Made with a fluffy masa harina dough enriched with vegetable broth and oil, these tamales are filled with your choice of tender shredded chicken or a plant-based jackfruit alternative, simmered in a bold and smoky homemade red chili sauce infused with garlic, onion, and cumin. Wrapped in softened corn husks and steamed to perfection, these tamales are light, savory, and incredibly satisfying. Ideal for celebrations or meal prepping, this recipe serves 12 and includes step-by-step guidance to recreate an iconic dish that's naturally dairy-free and versatile. Serve with extra red chili sauce or a crisp side salad for a delicious, crowd-pleasing meal.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 12

Ingredients

• 30 pieces Dried corn husks
• 4 cups Masa harina
• 3 cups Vegetable broth
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Vegetable oil
• 2 cups Shredded chicken (or jackfruit for a plant-based option)
• 2 cups Red chili sauce
• 2 cloves Minced garlic
• 1 medium Onion, diced
• 1 teaspoon Cumin

Directions

Step 1

1. Soak the corn husks in warm water for 30 minutes to soften them. Rinse and set aside.

Step 2

2. In a large bowl, combine masa harina, baking powder, and salt.

Step 3

3. Gradually add the vegetable broth to the masa mixture, stirring constantly until it forms a dough with a playdough-like consistency.

Step 4

4. Add vegetable oil to the masa dough and knead until smooth and pliable. Cover the dough and set aside.

Step 5

5. In a skillet over medium heat, sauté diced onion and minced garlic in a small amount of oil until softened and fragrant, about 3-5 minutes.

Step 6

6. Add the shredded chicken (or jackfruit) to the skillet, along with 1 cup of red chili sauce and cumin. Stir to combine and cook for 5-7 minutes. Remove from heat and set aside.

Step 7

7. To assemble the tamales, take a softened corn husk and spread a thin layer of masa dough (about 2 tablespoons) onto the center of the husk, leaving a border at the edges.

Step 8

8. Spoon about 1 tablespoon of the chicken or jackfruit mixture over the masa layer.

Step 9

9. Fold the sides of the corn husk inward so they overlap, then fold the narrow bottom end upward to secure. Repeat with remaining husks and filling.

Step 10

10. Arrange the tamales upright in a steamer basket, with the open ends facing upward.

Step 11

11. Add water to the steamer pot, making sure it doesn't touch the tamales. Cover with a lid and steam for 1-1.5 hours, checking occasionally to refill water if needed.

Step 12

12. Tamales are done when the masa easily pulls away from the husk. Let them rest for 10 minutes before serving.

Step 13

13. Serve warm with the remaining red chili sauce as a topping or alongside a fresh salad.

Nutrition Facts

Serving size	(2797.9g)

Amount per serving	% Daily Value*
Calories	3726.7

Total Fat 241.6g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 138.8g
Cholesterol 425mg	0%
Sodium 12336.2mg	0%
Total Carbohydrate 219.0g	0%
Dietary Fiber 34.3g	0%
Total Sugars 48.4g
Protein 186.1g	0%

Vitamin D 25IU	0%
Calcium 584.8mg	0%
Iron 20.5mg	0%
Potassium 3711.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 19.6%

Carbs: 23.1%