Vegetarian Traditional Mexican Tamales

Dive into the vibrant flavors of Mexico with these Vegetarian Traditional Mexican Tamales, a plant-based twist on a beloved classic! Made with soft masa harina dough, enriched with vegetable shortening and seasoned with a hint of baking powder and salt, these tamales are filled with a medley of sautéed zucchini, bell pepper, onion, garlic, sweet corn, and a dash of mild green salsa. A sprinkle of melty Mexican cheese blend adds a rich, satisfying touch to every bite. Steamed to perfection in pliable corn husks, these tamales boast a tender texture and a perfectly balanced taste. Perfect for festive gatherings or weeknight dinners, they’re a versatile and wholesome dish that's bursting with authentic Mexican flavors. Serve with extra salsa for an unforgettable dining experience that’s both vegetarian-friendly and irresistibly delicious!

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 15

Ingredients

• 25 pieces Dried corn husks
• 4 cups Masa harina
• 3.5 cups Vegetable broth
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Vegetable shortening
• 2 tablespoons Olive oil
• 1 large, diced Zucchini
• 1 large, diced Bell pepper
• 1 medium, diced Onion
• 2 minced Garlic cloves
• 1 cup Corn kernels
• 1 cup Mild green salsa
• 1 cup, shredded Mexican cheese blend

Directions

Step 1

Place the dried corn husks in a large bowl and cover them with hot water. Let them soak for about 1 hour until pliable, then rinse and drain thoroughly.

Step 2

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

Step 3

Gradually pour in the vegetable broth while mixing, until the dough is soft but not sticky.

Step 4

In a separate bowl, beat the vegetable shortening with a mixer until light and fluffy. Slowly incorporate the masa dough and mix until smooth.

Step 5

Heat olive oil in a skillet over medium heat. Sauté the zucchini, bell pepper, onion, and garlic until softened, about 5–7 minutes. Stir in corn kernels and cook for another 2 minutes. Remove from heat and let cool slightly.

Step 6

Mix the sautéed vegetables with the green salsa. Set this filling mixture aside.

Step 7

Place a soaked corn husk flat on a clean surface, and spread about 1/4 cup of masa dough into a rectangle in the center, leaving room on the edges.

Step 8

Add about 1–2 tablespoons of the vegetable filling and a sprinkle of shredded cheese to the middle of the masa.

Step 9

Fold the sides of the corn husk over the filling, then fold up the bottom end, leaving the top open. Repeat with the remaining ingredients.

Step 10

Arrange the tamales upright in a large steamer pot with the open ends facing up. Add enough water to the steamer without immersing the tamales.

Step 11

Cover the pot with a lid and steam the tamales over medium heat for about 1.5 hours, checking occasionally to ensure the water hasn’t evaporated.

Step 12

To check if the tamales are done, unwrap one and see if the masa easily pulls away from the husk. If not, steam for an additional 15–20 minutes.

Step 13

Let the tamales cool slightly before serving. Enjoy with extra salsa or your favorite toppings!

Nutrition Facts

Serving size	(2931.6g)

Amount per serving	% Daily Value*
Calories	4029.3

Total Fat 320.2g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 7.7g
Cholesterol 121.1mg	0%
Sodium 9840.9mg	0%
Total Carbohydrate 248.1g	0%
Dietary Fiber 34.8g	0%
Total Sugars 62.1g
Protein 69.3g	0%

Vitamin D 0IU	0%
Calcium 1284.9mg	0%
Iron 14.4mg	0%
Potassium 3937.9mg	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: 69.4%

Protein: 6.7%

Carbs: 23.9%