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Nutrition Facts
Serving Size 1 (108g) Recipe makes 12 servings
Calories 239
Calories from Fat 122		(51%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 431mg		17%
Potassium 240mg		6%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 3.2g	12%
	Sugars 2.4g
Protein 6.9g		13%
detailed view... how is this calculated?

Vegetarian Tamales

Recipe #295441 | 45 min | 15 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: MC Baker
Mar 31, 2008

These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.

SERVES 12 (change servings and units)

Ingredients

2 cups masa corn flour
1/2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1/2 cup broth
1 teaspoon baking powder
1/4 teaspoon black pepper
2 1/2 cups corn (fresh or thawed frozen will work)
1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husks

Directions

1
In a food processor blend corn and cheese until corn is in nearly a meal consistency.
2
Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
3
Add broth and mix until just smooth.
4
Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
5
Fill with some cheese, slices of roasted chili pepper and tomatoes.
6
Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
7
Roll wrapper closed, roll and fold over ends and set aside.
8
Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

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Featured Reviews for This Recipe

From: BbySnow

On Sep 8, 2009

This is such a simple and delicious recipe. My boyfriend and I LOVED these and plan on making them many more times! Thanks for such a great recipe

1 people found this review helpful

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From: Chef #962353

On May 20, 2009

Fantastic. .Even my meat eating father LOVED them!! thanks for a great recipe!

1 people found this review helpful

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From: redping

On Apr 22, 2008

Wow, this turned out excellent! They are just like the kind I buy from local Mexican men and women who sell them locally (San Diego). I was amazed at how easy this recipe was. I have two notes to add. First is before you do anything soak the husks for at least 10 minutes before you start your prep. The second thing is that I had a hard time mixing everything in the food processor. When I broke it into two batches it was MUCH easier. The taste was superb! I plan on making a bunch more this weekend and freezint them. Thank you for a great recipe!

4 people found this review helpful

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From: Muffin Goddess

On Jul 11, 2008

Loved these! I filled these with strips of jarred roasted red jalapenos, the chopped tomatoes and a mixture of goat cheese and queso fresco crumbles (I used shredded Mexican Blend cheese for the masa, though). They ended up being pretty spicy (the pepper strips were quite a bit "kickier" than I was expecting), but not unbearably so. Using a large cookie scoop (Pampered Chef) to portion out the masa, I ended up with 20 tamales. To appease DH, Mr. "But Where's the Meat?", I made some shredded poached chicken to place on top of the finished tamales. I also served them topped with some fresh tomatillo salsa and crema (which helped to cut the heat of the tamale filling). Oh, and I added a bit of garlic powder to the masa mixture, just because I felt like it. I really liked that this was a small manageable batch (plenty for DH and myself), because usually my tamale endeavors are these two-day-long, chained to the kitchen table, tamales coming out of my ears events. This was nice and quick, as far as tamales go. I'll definitely be making these again. Thanks for posting! Made for ZWT4 Zingo

2 people found this review helpful

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