Unwrap a world of flavor with our gluten-free vegetarian tamales verde recipe – these festive green bundles are not just for Christmas, but for any occasion that deserves a culinary celebration!
Imagine a blend of Mexican flavors with roasted sweet potatoes, black beans, sweet corn, and gooey cheese, all harmonizing in a sensational roasted tomatillo salsa. This flavor fiesta gets the VIP treatment as it's generously ladled onto tender masa dough, then steamed to perfection inside a cozy corn husk.
But wait, there's more! These wholesome tamales ditch the lard for heart-healthy oil and can effortlessly moonlight as vegan delights by simply skipping the cheese. Whether you're savoring them for dinner, indulging in a snack, or starting your day with a tamale breakfast, we believe there's never a wrong time for a tamale!
And the excitement doesn't stop there – this traditional tamale recipe is your ticket to a Mexican culinary adventure. Make them ahead, freeze for future fiestas, and reheat like a pro. We've sprinkled in loads of recipe hacks to ensure each tamale is a masterpiece. While our crowd-pleasers like Carnitas burritos and chicken enchiladas have their charm, this tamale recipe steals the show, bringing loved ones together to cook and feast. So, let the tamale party begin!
Essential Masa Ingredients
Instant Masa (Instant masa harina flour): This is a special type of flour used to make tamale dough.We used Maseca Gluten Free Instant Corn Masa for this recipe. Instant harina flour is the best choice because using fresh masa, made from freshly ground corn, is a very labor-intensive process.
You can purchase instant white masa harina made from dried white corn at Walmart, Aldi, and many regular grocery stores or on Amazon. There is also a “blue corn” instant masa flour. (Just thinking out loud but how fun would it be to have a gender reveal tamale party. You could use blue corn instant masa for the boys and use a little pink beet root powder in the white corn masa for the girls)
Oil – Swap traditional lard for a softer, tender masa dough using light-flavored or neutral oils like canola, vegetable, corn, or avocado oil. Maintain the delicate corn flavor without any overpowering flavours.
Baking Powder – A gluten-free leavening agent that creates a light and fluffy masa dough for vegetarian tamales.
Vegetable Broth (gluten-free) – Adds flavor and moisture into the masa dough to achieve that perfect spreadable texture similar to hummus.
Spices –Season the masa dough with salt and cumin to enhance the corn flavor.
Dried Corn Husks – Functioning as both a practical and flavorful element, dried corn husks hold the masa dough and fillings in place during steaming. While you won't consume them these husks simplify the steaming process in an eco-friendly manner. Find them in Mexican grocery stores, specialty shops, or conveniently order on Amazon. As a substitute you can use fresh banana leaves like we used in our Banana Leaf Wrapped Coconut Fish for the dried corn husks.
Tomatillo Salsa Verde Ingredients (Green Sauce)
Tomatillos (Spanish for "little tomato"): Meet the star of our show – the humble tomatillo, a distant cousin of the tomato. While raw tomatillos are delightfully sour, some time in the oven transforms them into slightly sweet, tangy, and fruity. Peel away their little green tops, and you're left with bright green flesh. Look for tomatillos in the veggie aisle of your regular supermarket, and if needed, a green tomato can step in as a close substitute.
Jalapeños (or green chili peppers): Spice things up with roasted jalapeños! We toss in two roasted and one raw jalapeño to achieve that perfect balance of sweetness and heat. Adjust the quantity to dance to your preferred spice level.
Onions and Garlic: A classic combo, but our twist lies in roasting them to caramelized perfection. The sweet notes of roasted onions and garlic play a delightful counterpoint to the tomatillos and lime. Opt for a yellow onion to avoid an unintentional brown hue – because, mixing purple and green results in a cheeky shade of brown (wink).
Fresh Cilantro (Coriander): Infuse a burst of freshness into our roasted tomatillo salsa with vibrant cilantro. It's the finishing touch that elevates the flavor profile.
Spinach: Psst... our secret weapon for sneaking in extra veggies! Don't tell the family, but fresh spinach not only enhances the green hue of the salsa but also brings a boost of iron, vitamins, and minerals. Toss those spinach leaves right into the blender and watch the magic unfold.
Vegetarian Filling for Tamales
Get ready to wrap up a burst of flavor with this vibrant vegetarian tamale filling:
- Sweet Potatoes: Peel and dice a couple of large, sweet potatoes to bring a touch of natural sweetness to your tamale.
- Corn: Whether fresh, canned, or frozen, corn adds a delightful crunch and sweetness to the filling.
- Black Beans: Amp up the protein with black beans or switch it up with pinto beans for a wholesome twist.
- Cheese (optional): Choose from a variety like Colby jack, cotija, cheddar, or explore vegan cheese options for a dairy-free delight. Feel free to skip the cheese for a healthy vegan tamale.
- Roasted Garlic: Because, really, is it even a tamale without the aromatic goodness of roasted garlic?
- Tajin Seasoning (optional): Kick it up a notch with a sprinkle of Tajin seasoning for an extra burst of flavor.
- Fresh Lime Juice: Squeeze in lime juice to taste, adding a zesty kick that balances the sweetness of the filling.
- Other: For a delightful twist, toss in some Mexican rice to enhance the texture and flavor.
Pro Tip: Hosting a party with meat lovers? Elevate your tamale game by preparing a batch of stove-top pull-apart chicken and generously ladle the green tomatillo salsa over it for an optional "Tamales de Pollo con Salsa Verde" (Chicken Tamales with Verde Salsa). It's a carnivore-friendly alternative that keeps everyone smiling!
How to Make Vegetarian Tamales
Crafting the perfect Vegetarian Tamales Verde is a 5-step labor of love, akin to creating an Italian Timpano Pasta Dome. Follow these steps for a memorable meal meant to be shared:
Prep and Roast: Dice and roast sweet potatoes, garlic, corn, tomatillos, onions, and jalapeños to set the stage for flavor-packed fillings.
Verde Salsa Magic: Blend tomatillos, jalapeños, onions, roasted garlic, cilantro, and spinach for a vibrant green salsa explosion.
Soak & Toss: Soak the dried corn husks in hot water. In a separate bowl mix roasted sweet potatoes, corn, black beans, squeeze in ½ the roasted garlic bulb and pour in half of the salsa verde and toss. Save the remaining green salsa verde to serve with the steamed tamales.
Masa Mastery: Mix instant masa with oil, baking powder, vegetable broth, and spices for a perfect, fluffy foundation.
Folding Tamales: Spread masa on soaked corn husks, layer on flavorful fillings, wrap and tie them up .
Steamy Perfection: Let your tamales steam to perfection that is usually around 1.5 to 2 hours or until the corn husk easily peels away from the masa. No steamer? No problem! Check out our favorite ways to steam fish without a steamer.
Pro Tip: Spread culinary tasks over days or host a tamale-making party. All the steps to make homemade tamales can be completed up to 3 days in advance, excluding the soaking of corn husks and stuffing the tamales. Raw uncooked prepared tamales can be stored for up to 24 hours in the refrigerator. Whether solo or a group affair, making tamales is a culinary adventure worth savoring.
Tamale Troubleshooting 101: And Fixes
Troubleshooting made easy - ensures a flawless tamale experience!
Why Are My Tamales Sticking to the Husk?
Fear not, here's a quick guide to troubleshoot and how to fix and prevent your vegetarian tamales verde from sticking to the corn husk while steaming:
Undercooked Tamales:
- Make sure your pot used to steam the tamales has a tight-fitting lid.
- Check the doneness at the 60-minute mark and assess.
- Tamales are ready when the husk easily peels away from the masa. Adjust steam time in 15–30-minute increments. Many times, the tamales just need more time to steam.
- Larger batches take longer, wetter dough requires more time, and thicker masa layers extend steaming time.
Not Enough Fat:
- Confirm the correct amount of oil in your recipe for that perfect tamale texture.
Water Splashing Issues:
- Excessive boiling water can splash onto tamales, causing stickiness and a mushy texture.
- To avoid, cover tamales with hydrated corn husks and a tea towel before the lid.
- Start with a boil, then reduce heat to low or medium-low for steaming.
Secret Steaming Hack: Place a clean coin in the pot; it rattles when there's water and stops when it evaporates. Keep a peephole for water levels and replenish during stove-top steaming.
Why are my Tamales Mushy?
Discovering a mushy texture in your tamales? - Here are a couple of reasons and simple fixes:
Excessive Vegetarian Broth:
- Check if you added too much broth to the masa dough.
- Aim for a hummus-like consistency; too much liquid can lead to mushiness.
Post-Steaming Rest Period:
- After steaming, let tamales sit in the steamer basket with the lid on for 10 to 15 minutes.
- This resting period helps them firm up, ensuring a perfect texture.
How to Reheat Cooked Tamales?
Whether it's a tamal or a bunch of tamales, reheating them is a breeze. Here's how:
- Microwave Magic (Quick Option):
- Place individual or a couple of tamales on a plate.
- Cover with a damp cloth.
- Microwave on high for 30 seconds to 1 minute until soft and warm.
- Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes.
- Steaming Perfection (Preferred Method):
- For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
- Steam tamales for 15 to 20 minutes until thoroughly warm.
- Allow them to set for a few minutes.
- If reheating cooked frozen tamales, add an extra 10 minutes of steaming.
What to serve with Tamales?
Depending on how large your tamales verde are, you can plan on approximately 2 tamales per person. Maybe 1 or 2 more for the big eaters This recipe makes approximately 16 tamales.
- Extra tomatillo verde salsa, hot sauce or our easy mango salsa
- Make a plate with chopped jalapenos, tomatoes, tomatillos, onions, cilantro, fresh lime wedges, or even sour cream to allow your guests to put their own personal twist on the tamales.
- Tortilla chips and guacamole
- Cheesy roasted poblano peppers, tortilla soup or Chicken Fajitas Sliders
- Add some fun appetizers like taco lettuce wraps
- Mexican rice
- A light green salad or a layered taco salad.
Frequent Asked Questions (FAQ’s)
Absolutely! Our vegetarian tamales verde are gluten-free. Crafted with certified gluten-free masa harina flour and baking powder, they're a gluten-free delight.
Tamales, snugly wrapped in plastic wrap, a baggie, or a storage container, can stay fresh in the refrigerator for up to 3 days. Ensure a tight seal to prevent exposure to air and maintain their delectable moisture.
Indeed, you can freeze the tamale love! Whether raw or cooked, follow these steps:
1. If cooked, let the tamales cool completely.
2. Individually wrap each tamale with plastic wrap.
3. Place wrapped tamales verde in a freezer-safe baggie or container.
4. Frozen vegetarian tamales can be stored for up to 3 months.
Mexican Cuisine
Vegetarian Tamales Verde (Gluten-Free)
Equipment
- steamer pot with lid or deep pot with steamer basket or deep pot with aluminum foil and a plate with a lid
- mixer or can use hands
Ingredients
- 1 package corn husks dried - (you will need 16 corn husks for the tamales + extra to line and cover the steamer basket)
Vegetarian Filling
- 2 medium sweet potatoes peeled and diced
- ½ whole garlic cut in half
- 2 tablespoons oil neutral oil like canola, vegetable, avocado, etc.
- 1.5 cups corn either frozen, canned or removed from the cob
- 1 cup black beans canned rinsed and drained
- 1 teaspoon lime juice optional
- salt and pepper to taste or 1 teaspoon Tajin Seasoning
- cheese optional
Tomatillo Verde Salsa
- 6 medium tomatillos peeled and cut in half or in half moons
- ½ medium onion peeled and sliced into half moons
- 3 jalapenos or to your desired heat level. (We roasted 2 jalapenos and added one raw to the verde salsa)
- ½ whole garlic head
- 2 tablespoons lime juice or to taste
- salt to taste
- ½ cup cilantro (coriander) fresh or to taste
- 2 cups spinach fresh (optional) but so good and gives it a vibrant pop of green color.
Gluten Free Masa
- 2.5 cups instant masa harina flour gluten free
- ½ teaspoon baking powder gluten free
- 1 teaspoon salt or to taste
- 1 teaspoon ground cumin optional
- ¾ cup oil neutral tasting oil like canola, vegetable, corn, avocado, etc.
- 1 and ¾ to 2 cups vegetable broth gluten free (You may need more or less vegetable broth depending on the humidity so just add a little at a time) Goal is consistency of hummus.
Instructions
Soak the Corn Husks
- Place the dried corn husks into a large bowl. Cover them completely with hot water for 30 minutes to 1 hour or until softened. Place another bowl or something heavy to keep them submerged. Rinse them and keep them submerged in water until you start filling the tamales.
Roast the Vegetables for filling and Salsa Verde
- Peel and dice sweet potato and cut whole garlic head in half. Season with oil, salt and pepper and bake at 400 degrees F (204degrees Celsius) for 20 minutes. Remove the garlic from the oven- set aside.
- Add sliced tomatillos, onions, jalapenos on the baking sheet with the sweet potatoes and continue baking for 20 minutes. Then broil x 5 minutes or until just lightly browned.
- In a large bowl, add the roasted sweet potato, ½ roasted garlic (squeezed from the bulb - reserve the other half for the salsa), roasted corn, black beans, lime juice, salt and pepper to taste. Stir and set aside. Later you will be adding ½ of the salsa verde to the vegetable mixture.
Blend the Tomatillo Verde Salsa
- Blend together the cooled roasted tomatillos, onion, ½ of the roasted garlic head, roasted jalapeños and/or fresh, lime juice, salt, and cilantro. If you want to add a pop of bright green color and extra vitamins, add in a couple handfuls of fresh spinach.
- Stir in ½ of the verde salsa into the roasted vegetable filling mixture from above and reserve ½ for garnish and serving.
Prepare the Masa
- Mix the dried Gluten Free Instant Corn Masa (Instant harina flour) with baking powder, salt, and cumin if desired. (Remember to gently spoon the instant harina flour into the measuring cup for accurate measurements.)
- Add the oil to the instant masa mixture and mix well. The result should feel and look like wet sand.
- Pour, a little at a time, the vegetable broth into the masa dough mixture. You can use your hands or a mixer to do this. The goal for texture of masa dough is to have a consistency like hummus. Mix around 8 minutes. The gluten free masa needs to be easy to spread but sticks to the softened cornhusk. Add more vegetable broth if it is too thick or add more instant masa flour to make the consistency thicker.
How to Fold Tamales
- Place a softened corn husk in either your hand or counter. Add about 2- 2.5 tablespoons of masa dough to the smooth side of the corn husk – depending on the size of the corn husk. Use a spoon or spatula to apply a thin masa dough layer to the bottom ⅔rds of the corn husk. The thickness is about a ¼ inch thick and spread it even so that the masa to filling ratio is perfect. It is best to leave a ½ inch space on the ends to make the folding process easier.
- Spoon approximately 1.5 to 2 tablespoons of roasted vegetable filling with the verde salsa on to the prepared cornhusk with masa dough. Add cheese, if desired. Do not overfill.
- Fold lengthwise one side of the prepared cornhusk with masa over the vegetarian filling. Next, fold the other side of the cornhusk over and seal well with your fingers.
- Bend horizontally the small end of the tamal upon one end leaving the other side open.
- Tear strips of softened corn husk lengthwise and tie the bent end of the tamale together with the body of the stuffed tamale verde. Repeat this process with the remaining ingredients.
Steaming
- Prepare a steamer basket. No steamer basket? No problem! Review our favorite ways to steam fish without a steamer.
- Line the steaming device with softened cornhusks, place the tamales upright in the steamer. Place more corn husks on top of the tamales and a tea towel over the top before putting on the lid.
- Steam tamales for 1.5 to 2 hours on stove top until they easily peel away from the corn husk.
- Please allow the freshly steamed tamales to sit for 10 - 15 minutes with the lid on before serving. Serve warm with reserved salsa verde and toppings of choice.
Video
Notes
- If cooked, let the tamales cool completely.
- Individually wrap each tamale with plastic wrap.
- Place wrapped tamales verde in a freezer-safe baggie or container.
- Frozen vegetarian tamales can be stored for up to 3 months.
- Place individual or a couple of tamales on a plate.
- Cover with a damp cloth.
- Microwave on high for 30 seconds to 1 minute until soft and warm.
- Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes
- For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
- Steam tamales for 15 to 20 minutes until thoroughly warm.
- Allow them to set for a few minutes.
- If reheating cooked frozen tamales, add an extra 10 minutes of steaming.
- Put 1 cup of water into the instant pot and place in the trivet rack. Place a few softened corn husks on top of the trivet.
- Place your prepared tamales upright and lean them up against the side of the instant pot. Place a few of the softened corn husks on top.
- Seal the pressure cooker and set it on high heat and press the steam function and steam for 25 minutes and then let naturally release for at least 10 minutes.
Kristi @ My San Francisco Kitchen says
These look perfect, wow! I have never made tamales before. These would be perfect for "Cinco de Mayo" tomorrow =)
Mich Piece of Cake says
Your home made tamales look great!
whatjessicabakednext says
This whole meal looks divine! I love the idea of cheesy rice tamales- so delicious!
The Foodie Affair says
You're experiment turned into a gourmet dish! Really love your rice and cheese tamales! It's usually such a labor intensive dish to make. You pulled everything together perfectly!
Christin@SpicySouthernKitchen says
I've always wanted to make tamales! I really need to just go ahead and do it. The rice and cheese sounds much more appealing and that ahi tuna looks perfectly cooked and delicious!
Choc Chip Uru says
Delicious cheesy tamales my friend! I have never tried them but want to now 😀
Cheers
Choc Chip Uru
Daniela says
Wow, it's fantastic how you managed to prepare a perfect Tex Mex meal in Hong Kong!
The confusion about limes and lemons made me :)).
The tamales look stunning and I'm sure they taste stunning too!
Maureen | Orgasmic Chef says
I haven't made tamales for more years than many people are alive 🙂 That dish is so pretty to look at.
Georgia | The Comfort of Cooking says
These tamales look incredibly delicious! What a wonderful feast for Cinco de Mayo!
Tina @ Tina's Chic Corner says
I love how you made the recipe work for that you had available to you. That shows real creativity. Mmm, guacamole...I'm loving this dish!
shashi @ http://runninsrilankan.com says
You did such a wonderful job on this - the cheesy tamales look incredible and the tuna is seared to perfection!
ashley says
That's awesome that you came up with something so delicious and amazing looking!
cheri says
Hi Bam, what a clever and elegant recipe, love what you stuffed the corn husks with and the ahi looks like it was cooked perfectly. Brilliant!
nancyc says
These sound wonderful!!! Your photos are wonderful, too! 🙂
Adri says
Great recipe! You are truly an international cook. Those tamales are simply wonderful. I am not a big fish eater, a fact that my husband often laments, but you have inspired me with this one. Nice work!