Tamale is a Mexican dish. Most of the times, you don’t get vegetable Tamales in restaurants. Since I am a vegetarian, I tried this recipe and I must say it came out wonderful.
| Preparation Time: | 2.5 hours |
| Servings: | 10 |
| Difficulty: | Medium |
Ingredients for Dough
| Masa (Corn Flour + All Purpose Flour) | 2 cups |
| Baking powder | 2/3 tsp |
| Salt | 1/2 tsp |
| Cumin Powder | 1 tsp |
| Chilli Powder | 1 tsp |
| Vegetable Broth | 2 cups |
| Extra Virgin Olive Oil | 3 tbsp |
| Corn Husks | 10-15 |
| Pickled Jalapeno | 1/4 cup |
Filling
| Carrots | 1 cup chopped |
| Zucchini or Squash | 1 |
| Red Onion | 1/2 cup |
| Tomatoes | 2 (1 cup chopped) |
| Spinach (optional) | 15-20 leaves |
| Mushrooms | 1 cup chopped |
| Cheese | 1/2 cup |
| Lime Juice | 1 tbsp |
| Cilantro | 1/2 cup chopped |
| Garlic | 1 clove |
| Olive Oil | 1 tbsp |
| Cumin Powder | 1 tsp |
| Red Chilli Powder | 1 tsp |
Sauce
| Ancho Chillies | 3 |
| Garlic | 1 clove |
| Cloves | 2 |
| Peppercorns | 2 |
| Salt | 1/2 tsp |
Method
- Soak corn husks in water for at least 30 minutes.
- Put ancho chillies in a pan and pour enough water to just cover it. Bring it to a boil and then let it sit for 10 minutes until the chillies are soft and plump. Now mix all the ingredients of the sauce and blend into a smooth paste. Sauce is ready.
- To prepare the dough, mix all the dry ingredients of the dough in a bowl and then rub oil in it. Once it has bread crumb consistency, knead it with the vegetable broth. Keep it aside, covered.
- Chop zucchini, carrots, onions, mushrooms, tomatoes, coriander leaves and keep aside.
- Grate garlic finely.
- Saute onion, garlic, carrots, mushrooms together for a few minutes in 1 tbsp of oil.
- Add tomatoes, spinach, zucchini (or any other vegetables) and saute for a minute again. Add chopped cilantro, lime, cumin powder, chilli powder and mix well. Turn off the heat. Keep aside. Make sure that the vegetables are crisp and dry.
- Remove corn husks from the water and shake away the excess water.
- Spread about a ping pong ball sized dough on a corn husk.
- Spread a spoonful of sauce in the middle of the dough.
- Place a spoonful of vegetables on it. Place a couple of pickled jalapeno pieces on it. Pickled jalapeno makes it tangy and spicy. Top it with some cheese.
- Fold the husk to make a tight packet. You can even tie it with the thread if you like.
- Repeat the same procedure with rest of the dough.
- Now steam the corn packets for about 90 minutes.
- After 90 minutes, turn off the heat and remove the corn packets. Serve the whole packet while it’s hot. Vegetable Tamale is ready.
Method
- You can use any vegetable in this or even skip the vegetables.
- If you don’t want to make the sauce, replace it with any Mexican hot sauce.
- You can also use banana leaves instead of corn husk.
Summary
Recipe Name
Vegetable Tamale
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)