Smoky, sweet, and cheesy, these are the best vegetarian tamales!
Tamales dont always have to be filled with meat!
Eventhe masacan be vegetarian-friendly by using a plant-based oil or vegetable shortening and vegetable stock or water.
Simply Recipes / Ericka Sanchez
The potato will soften and absorb the flavors of the filling as the tamale steams.
Also, omit the sour cream or replace with a vegan sour cream for serving.
Although not required, a cold filling is easier to work with and sticks firmly to the masa.
Simply Recipes / Ericka Sanchez
Need more advanced planning or making a large amount of tamales for a gathering?
Simply add an extra hour of cooking time.
The tamale gets crispy almost burned edgesthe best, especially with a fried egg on top.
Simply Recipes / Ericka Sanchez
You also want to confirm they arent torn or are full of holes.
For vegetarian tamales, use vegetable shortening or oil instead of lard inthe masa.
Place the rinsed husks in a large bowl with enough warm water to cover them.
Simply Recipes / Ericka Sanchez
Use a heavy bowl or plate to weigh the husks down so that they stay submerged.
I use the tejolote frommy molcajete.
Soak the husks for at least 2 hours so that they soften and become pliable.
Simply Recipes / Ericka Sanchez
Tip
You will need the entire package of corn husks.
It will feel like there are too many!
Preheat the broiler to high or 500F.
Simply Recipes / Ericka Sanchez
Rinse and pat the poblano, serrano, and jalapeno peppers dry with a kitchen towel.
Lightly saturate a paper towel with 1 tablespoon of olive oil and rub the peppers with it.
Place them on a large baking sheet.
Simply Recipes / Ericka Sanchez
The serranos and jalapenos will give the tamales a spicy kick.
If you prefer them to be milder, replace a few with another poblano pepper.
Place the peppers under the broiler for 20 minutes, turning them every 5 minutes with tongs.
Simply Recipes / Ericka Sanchez
Char them evenly all around.
you’ve got the option to also roast the peppers directly on a gas stove burner.
Plus, there will likely be a lot of smoke, so bring up the windows!
Simply Recipes / Ericka Sanchez
Transfer the charred peppers into a clean plastic bag or glass container with a lid.
Seal tightly and let them steam for 10 minutes.
Do not run them under running water to rinse.
Simply Recipes / Ericka Sanchez
This will remove the delicious smoky flavor these tamales are known for.
Chop the peppers into 1/2-inch pieces.
Heat the remaining 2 tablespoons olive oil in a large frying pan over medium heat.
Simply Recipes / Ericka Sanchez
Add the onions and cook for 3 minutes, until they begin to soften.
Add the garlic and cook for 1 minute, stirring frequently.
Stir in the corn and chopped peppers, and cook for about 8 minutes.
Simply Recipes / Ericka Sanchez
Remove the pan from the heat and set aside to cool to room temperature.
This is when I wouldmake the masa.
Lay a husk on a flat surface, smooth-side up and the pointy side away from you.
Simply Recipes / Ericka Sanchez
Place about 3 tablespoons of the vegetable filling and a strip of cheese on the center of the masa.
If you have a small husk, you may need to use less filling.
There are two options for folding the tamale:
The first optionis to fold the husk in half lengthwise.
Simply Recipes / Ericka Sanchez
Then, fold it in half again lengthwise.
Then fold the other long side over it and fold the pointy end up towards the wider end.
Fasten with a strip of corn husk tied around the tamale.
Simply Recipes / Ericka Sanchez
I use torn or ugly-looking husks to make the strips that will be used to tie the tamales.
Use your fingers to tear them along the fibers.
I prefer the first option because I find it easier.
Simply Recipes / Ericka Sanchez
Plus, the cooked tamale unwraps with more ease.
Both methods are acceptableits a matter of preference.
Repeat until all the masa and filling are used.
Simply Recipes / Ericka Sanchez
You will get about 24 tamales.
Place the steamer basket on top.
Add two pennies to the water.
They will notify you when the water begins to boil and when it has fully evaporated.
Keep a kettle of hot water next to the steamer.
When adding water to the pot, confirm not to spill it on the tamales.
Line the steamer basket with a layer of husks.
If your steamer is large like mine, place a heat-proof bowl upside down in the center.
This will help keep tamales from tipping over.
Cover the tamales with any remaining corn husks and then a clean kitchen towel.
Cover the pot tightly with the lid.
Cook the tamales over medium-high heat.
When the water comes to a boil, set the timer for 90 minutes.
After 90 minutes, turn off the heat and let the tamales rest for 20 minutes in the steamer.
Right out of the steamer, the tamale will be soft and wet.
It will firm up and dry out after it rests a bit.
Serve the tamales with a dollop of sour cream, salsa verde, and a sprinkle of chopped cilantro.
Cooked tamales can last 3 to 4 days in the fridge and up to 6 months in the freezer.
After cooking the tamales, let them cool completely.
Then, pack them in zip top freezer bags for storing.
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