Vegetarian Tex-Mex Tamales #RSC Recipe

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Thats Nerdalicious Recipe

Vegetarian Tex-Mex Tamales #RSC

The first time I tasted a truly exceptional tamale was at a small family-run restaurant in San Antonio. The aroma of corn, chiles, and something wonderfully earthy filled the air. That first bite – the tender, subtly sweet masa giving way to a burst of savory filling – was a revelation. It sparked a lifelong passion for Tex-Mex cuisine and a dedication to mastering the art of the tamale. These vegetarian tamales are my humble attempt to capture that magic, blending the traditional with a modern, plant-based twist.

Recipe Overview

  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yields: 4 large tamales
  • Serves: 4
  • Dietary Type: Vegetarian

Ingredients

  • For the Masa Dough:

    • 3 1/2 cups fresh corn kernels (from 4 ears of corn)
    • 2 tablespoons buttermilk
    • 3/4 teaspoon salt
    • 1/2 cup butter, softened
    • 2 tablespoons sugar
    • 1 egg
    • 1 cup masa corn flour (harina de maiz)
    • 1/2 teaspoon baking powder
    • 3/4 cup Monterey Jack cheese, grated, plus extra for filling

  • For the Black Bean Filling:

    • 2 tablespoons olive oil
    • 1 tomato, diced
    • 3-4 scallions, chopped
    • 1 teaspoon cumin
    • 1-2 teaspoon garlic salt
    • 1 (15 ounce) can black beans, undrained
    • 1/4 cup red pepper, finely diced

  • For the Cilantro Lime Crema:

    • 4 tablespoons cream cheese, softened
    • 3 tablespoons ranch dressing
    • 2 tablespoons lime juice
    • 1 tablespoon cilantro, chopped

  • Other:

    • Reynolds Wrap Non-Stick Foil

Equipment Needed

  • Food processor or blender
  • Mixing bowls
  • Heavy skillet
  • Whisk
  • Steamer basket
  • Large pot with lid

Instructions

  1. Prepare the Masa Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender masa.

  2. Incorporate the Egg: Add the egg and beat until the mixture is smooth and well combined.

  3. Process the Corn: Place the fresh corn kernels, buttermilk, and salt in a food processor or blender. Process until you achieve a smooth purée. Don’t worry if there are a few tiny pieces remaining; they’ll add texture to the final tamales.

  4. Combine Wet Ingredients: Add the corn mixture to the butter and egg mixture. Beat until everything is thoroughly blended.

  5. Prepare Dry Ingredients: In a separate bowl, stir the baking powder into the masa corn flour (harina de maiz). This helps to ensure a light and fluffy masa.

  6. Combine Wet and Dry: Gradually add the dry ingredients to the corn/butter mixture, mixing until just combined. Be careful not to overmix, as this can result in a tough masa.

  7. Add Cheese to Dough: Stir in 3/4 cup of the grated Monterey Jack cheese. Set the masa dough aside while you prepare the filling.

  8. Make the Black Bean Filling: Heat the olive oil in a heavy skillet over medium heat. Add the diced tomato, chopped scallions, and garlic salt.

  9. Sauté the Vegetables: Cook, stirring frequently, until the tomatoes have softened, about 3-4 minutes.

  10. Add the Black Beans: Add the can of black beans (including the liquid) to the skillet with the tomatoes.

  11. Simmer and Reduce: Continue to cook, stirring occasionally, until most of the liquid has evaporated. This will concentrate the flavors of the filling. Season with more garlic salt to taste, if desired. Remove the beans from the heat and set aside.

  12. Prepare the Cilantro Lime Crema: In a medium bowl, whisk together the softened cream cheese, ranch dressing, lime juice, and minced cilantro until smooth and creamy.

  13. Assemble the Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.

  14. Spread the Masa: Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. A small offset spatula or the back of a spoon works well for this.

  15. Add the Crema: Spread 1 tablespoon of the cream cheese mixture on top of the masa.

  16. Layer in the Beans: Place 1/4 cup of the black beans on top of the cream cheese.

  17. Add Cheese and Peppers: Sprinkle 1 tablespoon grated Monterey Jack and 1 tablespoon chopped red pepper over the beans.

  18. Top with Masa: Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.

  19. Fold and Seal: Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.

  20. Repeat: Make 3 more tamales in the same way.

  21. Steam the Tamales: Place the tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. The tamales should not touch the water. Cover tightly with a lid and steam the tamales for 1 hour, checking the water level from time to time and adding more water as needed.

  22. Cool and Serve: Let the tamales cool for 15-20 minutes before serving. This allows the masa to firm up slightly. Serve with extra cream cheese mixture on the side.

Expert Tips & Tricks

  • For a smoother masa, grind the corn kernels in a high-powered blender like a Vitamix.
  • If your masa is too dry, add a tablespoon or two of milk or water until it reaches a spreadable consistency.
  • To ensure even cooking, make sure the tamales are not overcrowded in the steamer basket.
  • The tamales are done when the masa pulls away slightly from the foil.
  • For a smoky flavor, add a pinch of smoked paprika to the black bean filling.
  • If you don’t have fresh corn, you can use frozen corn, but be sure to thaw it completely and drain off any excess liquid before processing.

Serving & Storage Suggestions

Serve these vegetarian tamales warm, straight from the steamer. Garnish with extra cilantro, diced red onion, or a dollop of sour cream (or a dairy-free alternative). Leftover tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, steam them again until heated through, or microwave them after unwrapping.

Nutritional Information

Nutrient Amount per Serving % Daily Value
Calories 650 kcal 33%
Total Fat 35g 45%
Saturated Fat 20g 100%
Cholesterol 100mg 33%
Sodium 800mg 35%
Total Carbohydrate 65g 22%
Dietary Fiber 10g 40%
Sugars 15g N/A
Protein 20g 40%

Variations & Substitutions

  • Vegan Tamales: Substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), the buttermilk with soy or almond milk, the Monterey Jack cheese with a vegan cheese alternative, the cream cheese with vegan cream cheese, and the ranch dressing with a vegan ranch dressing.
  • Spicy Tamales: Add chopped jalapeños or a pinch of cayenne pepper to the black bean filling for an extra kick.
  • Different Fillings: Experiment with other vegetarian fillings, such as roasted vegetables, cheese and green chiles, or a sweet corn and poblano pepper filling.
  • Corn Husks: For a more traditional tamale, use corn husks instead of foil. Soak the husks in warm water for at least 30 minutes to soften them before assembling the tamales.

FAQs (Frequently Asked Questions)

Q: Can I make these tamales ahead of time?
A: Yes, tamales can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat by steaming or microwaving.

Q: Can I use canned corn instead of fresh corn?
A: While fresh corn is recommended for the best flavor, you can use canned corn in a pinch. Drain the corn well before processing.

Q: How do I know when the tamales are done steaming?
A: The tamales are done when the masa pulls away slightly from the foil. You can also insert a toothpick into the center of a tamale; it should come out clean.

Q: My masa is too dry. What should I do?
A: Add a tablespoon or two of milk or water until it reaches a spreadable consistency.

Q: Can I use different types of cheese?
A: Absolutely! Feel free to experiment with other cheeses, such as cheddar, Oaxaca, or pepper jack.

Final Thoughts

These Vegetarian Tex-Mex Tamales are a labor of love, but the reward is well worth the effort. The combination of sweet corn masa and savory black bean filling is simply irresistible. Gather your friends and family, put on some music, and enjoy the process of making and sharing these delicious tamales. Don’t be afraid to experiment with different fillings and flavors to create your own signature tamale recipe!

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