Vegan Tamales

5 from 8 votes

These vegan tamales are delicious and fun to make! While tamales have become a fixture on the dinner menu in most Mexican restaurants, in Mexico they’re typically eaten in the morning for breakfast. You usually find them offered on the streets—especially by bicycle vendors and they come stuffed with almost any filling imaginable. But the tamale verde is by far the queen of the tamales, and it's what we offer, using salsa verde–braised jackfruit. Forming these little masa hot pockets, tucking them into corn husks, and steaming them is a bit of a process, but the steps are simple and the results unparalleled.

Prep Time1 30

Cook Time45

Total Time2 15

Course: Breakfast, dinner

Cuisine: Mexican

Diet: Low Lactose, Vegan, Vegetarian

Servings: (Makes about 12 Tamales)

Calories: 666kcal

Author: Michelle Cehn

Equipment

Stand mixer with a paddle attachment

Ingredients

For the Tamales:

16 dried corn husks (see Recipe Notes below) plus more for lining the pot
1 cup vegetable shortening
1½ teaspoons Himalayan salt
1½ teaspoons baking powder
3 cups masa harina (such as Maseca)
1 cup vegetable broth plus more as needed

For the Filling:

2 tablespoons extra-virgin olive oil
1½ cups chopped onion
1 cup canned jackfruit drained and rinsed
2 cloves garlic chopped
¾ cup Salsa Verde (any brand)
1 teaspoon Himalayan salt
1 cup fresh purslane or baby spinach

For Serving:

1 cup Salsa Verde (any brand)
2 cups Pico de Gallo optional

Instructions

To Make the Tamales:

Place the corn husks in a large stockpot and cover with hot water. Place a small plate on top of the husks to keep them submerged. Let stand until the husks are pliable, about 2 hours.
In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, salt, and baking powder. Beat on medium-high speed until the mixture is light and fluffy, about 1 minute. Reduce the speed to medium-low and, with the mixer running, add the masa harina in thirds, waiting to add more until the flour is incorporated. Slowly add the broth and continue mixing for about 1 more minute.
Fill a small glass with cold water, scoop out a half-teaspoon dollop of the dough, and place it in the water. If it floats and holds its shape, taste and add more salt if desired. If it sinks, mix the dough for another minute, test again, and repeat as needed.
Cover and chill the dough for 1 hour to let it rest. Let it come back to room temperature, adding a splash more water or vegetable broth if needed to resoften the dough.

To Make the Filling:

In a large nonstick or cast-iron pan over medium-high heat, heat the oil. Add the onion and cook until it begins to soften, about 5 minutes. Add the jackfruit and garlic and continue cooking, stirring occasionally, until the jackfruit is soft and broken down, 10 to 12 more minutes. Add the salsa verde and the salt and simmer for 1 minute. Remove from the heat and add the purslane, folding and stirring to help it wilt.

To Assemble the Tamales:

Lay out a corn husk with the tapered end facing you and wipe off any remaining water. Scoop about a little less than 1/4 cup of the dough about a third of the way from the top of the husk and press it into about a 4-inch square. Spoon a few tablespoons of the filling down the center of the square. Using the sides of the husk, lift the sides of the dough up around the filling and press lightly to seal it. Fold the sides of the husk over each other into a tube shape, then fold the tapered end under, pressing down where the mixture ends inside and using the fold as another seal. Set aside on a baking sheet, folded side down, and repeat with the remaining tamales.
In a tall stockpot or soup pot, add a few inches of water. Place a rack or steamer basket in the bottom of the pot, making sure the water is below the level of the rack. Line the rack with a few corn husks—this protects the tamales from direct contact with the steam and adds flavor.
Place the tamales vertically, open side up, inside the pot, leaving a bit of room between them so they can expand as they cook. Add another layer of corn husks on top and cover. Turn the heat to medium and let the tamales steam for about 45 minutes or until the husks easily pull away from the tamales. Remove from the heat and let the tamales stand in the steamer for 15 minutes to firm up.

To Serve:

Spoon the salsa verde over the tamales. Serve with pico de gallo and cashew crema or vegan sour cream, if desired.

Notes

Tips: Canned jackfruit can be found at Trader Joe's, Asian markets, Whole Foods and other natural food stores. Corn husks can be found at most grocery stores near the bulk Mexican spices/seasonings.

Storing: Let them cool to room temperature, then wrap each one in foil or plastic wrap. For the fridge, place them in an airtight container or zip-top bag and enjoy within 4–5 days. If you're freezing them, wrap them well and store in a freezer-safe bag or container for up to 3 months. To reheat, steam, microwave with a damp paper towel, or heat in the oven for a delicious meal!

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