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Vegetarian Tamales - Mommie Cooks

Vegetarian Tamales - Mommie Cooks

By Isaac Scholtz
0’ Prep time
45’ Cook time
45’ Total time
2064 Calories
1 Serving

Summary

Vegetarian Tamales - Mommie Cooks takes roughly 45 minutes from beginning to end. This recipe makes 1 servings with 2065 calories, 41g of protein, and 125g of fat each. For $8.19 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. It works well as a Mexican main course. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. Head to the store and pick up cumin, oil, green onions, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an outstanding spoonacular score of 87%. If you like this recipe, you might also like recipes such as Salsa Verde By Mommie Cooks, Turkey Goulash By Mommie Cooks, and Chicken Fajitas By Mommie Cooks.
Isaac Scholtz 0 Followers

Step by Step

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Step 1

Start off by soaking your corn husks in water for at least 30 minutes.Grab a bowl and add in the masa, baking powder, 1/2 tsp of the salt, and 1 tsp of both the cumin, and chili powder.Now add 2 cups of the veggie broth to your mixture and form a dough.Pop your stick of butter into your mixer and whip it up for a minute or so.
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Step 2

Add the masa dough in and mix it up well again.Set your finished dough aside and let's move on to the filling.Grab your saute pan and cook up your zucchini, green onions, and garlic on medium heat in the tbsp of oil for 2 to 3 minutes.Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining cumin, chili powder (1 tsp each) and salt (1/4 tsp).Stir it together and add in the shredded cheese.Are you ready to assemble cuz it's time! Grab up one of your soaked corn husks and slather a good amount of the masa mixture on top.Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends.Wrap it up like you would a burrito and tie it off. I used another corn husk to tie it up.Grab a big pot and steam those beautiful rolled up veggie delights for about 90 minutes on medium high heat. I didn't have a steamer that big, so I used my large stock pot and placed my noodle strainer inside of it with the pot cover over the top.While the tamales are steaming, periodically check your water level to ensure you don't boil it all away!Pull one out after 90 minutes and unwrap it to see if it's cooked through. The masa should be firm.

Ingredient

  • Table Salt
    Table Salt
    1
  • Zucchini
    Zucchini
    1
  • Butter
    Butter
    1 stick
  • Garlic
    Garlic
    1 clove
  • Spring Onions
    Spring Onions
    3
  • Cilantro
    Cilantro
    1 bunch
  • Lime Juice
    Lime Juice
    0.5
  • Baking Powder
    Baking Powder
    1 teaspoon
  • Cumin
    Cumin
    2 teaspoons
  • Masa Harina
    Masa Harina
    228 grams
  • Corn Husks
    Corn Husks
    1 package
  • Cooking Oil
    Cooking Oil
    1
  • Shredded Cheddar Cheese
    Shredded Cheddar Cheese
    56.5 grams
  • Chili Powder
    Chili Powder
    2 teaspoons
  • Italian Tomato
    Italian Tomato
    2
  • Stock
    Stock
    1.23 liters

Nutrition Facts

View nutrition facts
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