Learning how to make homemade tamales may be easier than you think. And, I will show you how to make them step-by-step.
I first made tamales when our son took Spanish class in High School. He signed up to bring tamales for the end of the year “Fiesta!”
Although we had never tried making tamales, it soon became our household favorite.
I have adapted my original recipe from years ago, to make tamales that are not only made using healthier oils but also vegetarian. But, you can easily make the masa mix and add any meat you desire.
I also like that this recipe is so versatile. I can literally add any veggie that I desire. So, when you make these, don't be afraid to mix things up!
Let's get started!!!
What you need to make tamales:
- Corn Masa mix (double check to make sure it says “gluten-free” on the package)
- Package of corn husks
- Large mixing bowl
- Spatula or large spoon
- Steamer
What veggies can you use for tamale filling?
Mix & match any of your favorites!
- Squash
- Zucchini
- Sweet Potato
- Corn
- Spinach
- Kale
- Onions
- Black Beans
- Tomatoes
- Broccoli
- Carrots
- Mushrooms
- Peppers
- Tomatillo
- Chiles
Can you freeze tamales?
Yes, tamales are even better the second time around. You can freeze your tamales after steaming and letting them cool, (if you have any left.)
Freeze the leftover tamales in an airtight container, or freezer bag, with the husks on for up to 3 months.
You can reheat them in the microwave, or simply by steaming them again for 20 minutes.
How do you prep corn husks to make tamales?
Place a few corn husks in a clean sink filled with hot water. Soak for 30 minutes until pliable.
Do this step before mixing your dough, they should be ready by the time you have everything mixed up.
Gluten-Free Vegetarian Homemade Tamale Recipe Made With Avocado Oil
Equipment
- Steamer
- Electric Mixer
Ingredients
For the masa
- 6 Cups Corn Masa Mix
- 6 Cups Vegetable Broth
- 1 Cup Avocado Oil
- 2 Tsp. Salt
- 1 Tsp. Baking Powder
- 1 Bag Corn Husks
Instructions
- Soak corn husks in hot water until soft.
- Blend with an electric mixer – masa, avocado oil, salt, baking powder, and broth to a consistent mixture.
- Mix desired veggies together in a large bowl. Set aside.
- Remove corn husk from water and pat dry with a paper towel.
- Spread masa mix evenly over the corn husk, dipping spoon/spatula in water if needed for a thinner consistency.
- Spread a spoonful of veggies on top of the masa.
- Fold the sides of the corn husk to center over the masa so that they overlap.
- Place the tamales in a steamer and cook for approx. 1 hour.
- The tamales are cooked with they separate easily from the corn husk.
- Cool slightly.
- Enjoy!!!
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