Vegan Tamales (GF)

Tamales are the best food to make ahead of time and freeze for later. When your kids get hungry and you don't have time to cook, simply warm it up in the oven or in the microwave and enjoy. I must admit that tamales take a long time to if you don't have the time , don't get yourself into it:)

On the other hand, I think that the process worth it! This recipe is light in fat, and loaded with nutrition. Beans, veggies, spices- such a flavorful dish! Don't substitute the masa flour with any other corn flour, because it won't end up the same. The masa flour created that special tamale flavor. 

Take a big breath and start cooking...:)



1 package of corn husks 8oz

For the dough:

6 cups instant corn masa flour

6 cups water

4 tablespoons olive oil

1 tablespoon vegetable base

1 teaspoon salt

For the filling:

1 tablespoon coconut oil

1 teaspoon olive oil

2 chopped medium onions

2 minced cloves of garlic

1 Anaheim pepper, seedless and chopped

2 jalapeño peppers chopped

1 grated zucchini

1 cup organic frozen corn (thawed and drained)

1 can of tomato sauce 15oz/425g

3 cups cooked black beans



1 tablespoon sweet paprika

1 tablespoon smoked paprika

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon brown sugar

1 cup chopped fresh cilantro



Soak the corn husks in boiling water for 4-5 hours or overnight

Prepare the dough:

In a mixer bowl add the water, olive oil, vegetable base and salt. Mix until the vegetable base melts. Then, slowly add the flour while the mixer is working on low. Mix until a dough forms. Set a side.

Prepare the filling:

In a non stick pan add coconut oil and olive oil, onions, salt and pepper. Sauté until the onions are translucent, then add garlic, the Anaheim pepper, jalapeños and zucchini. Mix for couple minutes, then add sweet paprika, smoked paprika, chili powder, onion powder, cumin, brown sugar. Mix and let the spices sauté to get the fragrant out. 1-2 minutes on low heat.

Then add the corn, black beans and tomato sauce. Taste and see if it needs more salt. Lower to a simmer and let the flavors combine (at least 20 minutes). Add the cilantro, and turn the heat off. Let the filling cool down.

Start to assemble the tamales:

Take a corn husks, spread with a fairly thin layer of the dough, then take a tablespoon or 2 of the filling and place in the middle of the dough from top to bottom, then fold the corn husk in half and keep rolling the rest of it. Cut stripes from another corn husk to use as a tie. Tie both ends and set aside. Keep doing the same process to the rest of the tamales. 

Take a large steamer pot and add the tamales and steam for about 25-35 minutes.

Let it cool a bit and be careful from the hot steam! Enjoy with hot sauce or salsa. You can freeze the extra tamales and microwave when ready to eat.  

(Make about 42 tamales)