| Prep: 1 hr | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 3g | 50g |
| sugars | fibre | protein | salt |
| 4g | 7g | 8g | 0.4g |
Why I Love Mexican Veggie Stuffed Tamales
Every time I create the Veggie Stuffed Tamales, it transports me back to my early days of culinary exploration, where flavors of different cuisines were colliding and blending in the most delightful manner. This recipe—a delightful Mexican gem—is a reminder that my passion for creating dishes is rooted in combining unique facets of diverse culinary traditions, just like my base in Seattle’s Pacific Northwest aligns with my Japanese roots.
A Melting Pot of Flavors
The Veggie Stuffed Tamales encapsulate a symphony of flavors with every bite. The beauty of this dish lies in its versatility. The vegetables wrapped in the Masa shell bring together colors, textures and diverse nutritional value, creating an experience that’s not only visually appealing but caters equally to the palate. They remind me of the Nigiri sushi from Japan, with a delightful variance in flavor profile. Bon Appetit offers some brilliant inspiration in this regard.
Nourishment and Satisfaction Collide
This Mexican creation not only satiates your hunger but also provides an array of nutrients from the mixed vegetables present within the comforting warmth of tamales. The recipe’s mild spiciness is nicely complemented by the refreshing tang of a salsa dip or the creamy goodness of a guacamole. I would recommend Jamie Oliver’s classic guacamole as a fitting companion to this dish, enhancing your meal and making it a well-rounded, wholesome affair.
The Veggie Stuffed Tamales recipe is a food representation of my culinary journey. As a dish, it stands alone while also working well with other dishes enhancing its versatility. It’s a testament to my love for reinventing and combining flavors, and the perfect example of how the simplest ingredients can culminate into a dish that’s teeming with flavor and memories.
What You’ll Need
- 2 Cups of Masa Harina
- 1/2 Cup of Vegetable Shortening
- 1 teaspoon of Baking Powder
- 1/2 teaspoon of Salt
- 1 1/2 Cups of Vegetable Broth
- 18-20 dried Corn Husks
- 2 Cups of Mixed Vegetables, chopped (bell peppers, zucchini, mushrooms, corn)
- 1 Onion, finely chopped
- 2 cloves of Garlic, minced
- 1 Jalapeño, seeded and finely chopped (optional)
- 1 teaspoon of Cumin Powder
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon of Oregano
- 1 Tablespoon of Olive Oil
- 1 Cup of fresh Cilantro, chopped
- Salt and Pepper to taste
Method
Step One
Soak the corn husks in warm water for an hour, until they become soft and pliable. //
Step Two
In a large bowl, mix together the Masa Harina, Vegetable Shortening, Baking Powder, and Salt. Gradually add in the Vegetable Broth and stir the mixture until it becomes a soft dough.
Step Three
Heat Olive Oil in a large skillet over medium heat. Add the Onion, Garlic, and chopped Jalapeño (optional) and sauté until the Onion becomes translucent.
Step Four
Add in the Mixed Vegetables along with Cumin Powder, Chili Powder, Oregano, Salt, and Pepper. Cook for about 10-15 minutes, until the vegetables are tender.
Step Five
Remove the skillet from heat and stir in the chopped Cilantro. Allow the mixture to cool.
Step Six
Take a soaked Corn Husk and spread about 2 tablespoons of the Masa dough in the center. Top it with a spoonful of the Vegetable mixture. Fold the sides of the corn husk in, enveloping the stuffing. Repeat this process with the remaining Corn Husks and stuffing.
Step Seven
Steam the tamales in a steamer for about 1 hour. You’ll know they’re ready when the dough separates easily from the husk. Allow them to cool for a few minutes before unwrapping and serving them.
