1/3 Photos of Vegetarian Tamales
MC Baker's Note:
These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.
My Private Note
Units: US | Metric
- 2 cups masa corn flour
- 1/2 cup butter, cubed
- 1 teaspoon salt
- 1 pinch sugar
- 1/2 cup broth
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 2 1/2 cups corn (fresh or thawed frozen will work)
- 1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
- 4 ounces roasted chilies (fresh roasted skinless peppers work too)
- 2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
- parchment paper or corn husk
- 1In a food processor blend corn and cheese until corn is in nearly a meal consistency.
- 2Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
- 3Add broth and mix until just smooth.
- 4Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
- 5Fill with some cheese, slices of roasted chili pepper and tomatoes.
- 6Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
- 7Roll wrapper closed, roll and fold over ends and set aside.
- 8Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.
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Nutritional Facts for Vegetarian Tamales
Serving Size: 1 (104 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 232.0
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 8.0 g
- Cholesterol 35.1 mg
- Sodium 407.7 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 2.3 g
- Sugars 2.8 g
- Protein 6.8 g