Amazing! I make these in batches of 3 so I can freeze them and whip them out when I don't feel like cooking. They are so delicious that I won't even eat tamales in restaraunts anymore! I do my own filling of Black olives, green chiles, black beans, cheddar, cilantro and corn...mmmmm!
Wow, this turned out excellent! They are just like the kind I buy from local Mexican men and women who sell them locally (San Diego). I was amazed at how easy this recipe was. I have two notes to add. First is before you do anything soak the husks for at least 10 minutes before you start your prep. The second thing is that I had a hard time mixing everything in the food processor. When I broke it into two batches it was MUCH easier. The taste was superb! I plan on making a bunch more this weekend and freezint them. Thank you for a great recipe!
Loved these! I filled these with strips of jarred roasted red jalapenos, the chopped tomatoes and a mixture of goat cheese and queso fresco crumbles (I used shredded Mexican Blend cheese for the masa, though). They ended up being pretty spicy (the pepper strips were quite a bit "kickier" than I was expecting), but not unbearably so. Using a large cookie scoop (Pampered Chef) to portion out the masa, I ended up with 20 tamales. To appease DH, Mr. "But Where's the Meat?", I made some shredded poached chicken to place on top of the finished tamales. I also served them topped with some fresh tomatillo salsa and crema (which helped to cut the heat of the tamale filling). Oh, and I added a bit of garlic powder to the masa mixture, just because I felt like it. I really liked that this was a small manageable batch (plenty for DH and myself), because usually my tamale endeavors are these two-day-long, chained to the kitchen table, tamales coming out of my ears events. This was nice and quick, as far as tamales go. I'll definitely be making these again. Thanks for posting! Made for ZWT4 Zingo
Excellent, even our meat eaters enjoyed, thanks for posting!
These were delicious! We changed the filling up some (we like black beans in ours and had guests coming so jalepenos had to be cut out.) The masa was a little too thick and probably needed a touch more broth. It was difficult to spread thin enough so our tamales were quite a bit of the masa and not so much of the filling so that's a change I'll make next time. I really liked using butter instead of lard (since you know, I'm a vegetarian) but I think it was a bit too much. Next time I think I'll cut the butter by two tablespoons and add two tablespoons of shortening. The butter really helped enhance the flavor, but at a certain point is was a bit too much. Anyhow, delicious recipe as written and I can't wait to try it with the fillings recommended.
This is such a simple and delicious recipe. My boyfriend and I LOVED these and plan on making them many more times! Thanks for such a great recipe :)
Fantastic. .Even my meat eating father LOVED them!! thanks for a great recipe!
These vegetarian tamales are fantastic! My family and I all LOVED these! Even my meat eating Filipino friend that had never heard of a tamale before loved these! It took some work, as I'd never attempted making a tamale before, but it wasn't as difficult as I thought it would be and the results were worth the effort! Thanks!! Made for Fall 2008 PAC.
Excellent recipe!!! Easy to follow - taste like a chef prepared them in an authentic mexican style resturant!!!Thank for the recipe!!!