gluten free tamales

An easy weeknight dinner that tastes like you put way more effort into it. This gluten free recipe takes delicious tamales that require a lot of time and effort and simplifies them into a fun and fast recipe.

Ground Beef Skillet Tamales

beef

t cumin

c adobo sauce

tomatoes,

c cilantro, chopped

green onion, sliced

corn

chicken broth

c chicken broth, heated to steaming

c masa flour

lard

1-2 T adobo sauce

t baking powder

t salt

avocado

Preheat your oven to 350 degrees.

In a cast iron skillet, brown your beef,...

In a cast iron skillet, brown your beef, using a spoon to break it into small pieces as it cooks. Season the beef with the taco seasoning and cumin. While this is cooking, heat 1 cup of the chicken broth in a pot until it is steaming and set aside.

As your meat browns, chop your tomatoes. Prep...

As your meat browns, chop your tomatoes. Prep your cilantro by chopping it and your green onion by slicing it (the green and white parts) at the same time.

Once your meat has browned, drain it as...

Once your meat has browned, drain it as needed. Add 1/2 cup of chicken broth (the part you didn't heat), tomatoes, and adobo sauce and stir. Reduce your heat to low, and prepare your masa dough.

In a bowl, mix together the masa flour,...

In a bowl, mix together the masa flour, salt, and baking powder. Pour in your hot broth and mix. Add the lard and adobo sauce, then beat until fluffy. Your masa should hold together when squeeze but still be fairly wet. Add more chicken broth if needed and stir again.

Turn the heat off your meat filling and...

Turn the heat off your meat filling and add the cilantro, green onion, and corn. Stir to combine, then add the masa. Scoop the masa onto your skillet in dollops. Using your fingers, carefully spread it out across the top and squeeze the gaps together carefully. It does not need to be perfect.

Cover with tin foil so the mixture steams...

Cover with tin foil so the mixture steams and bake for twenty minutes at 350 degrees. After 20 minutes, remove the foil and continue baking uncovered for another 10 minutes, until the masa is cooked through.

Remove and let cool for a few minutes...

Remove and let cool for a few minutes before serving so that it sets up. Serve with avocado or sour cream, as desired.

Corundas are a special type of tamal that take on a triangular shape thanks to the unique wrapping method. Try them for yourself served with salsa and cashew crema for a tasty snack!

Corundas

masa harina (0.38)

baking powder (0.01)

salt (0.01)

¼ cups very warm water (0.01)

vegetable shortening oil

Vegan crema

Salsa roja

Salsa verde

Vegan queso fresco

In a large mixing bowl, whisk together the masa harina and salt. Pour in the warm water and knead to form masa (it should be like the consistency of play-dough). Set aside.

Using your hands or an electric mixer, whip the softened vegetable shortening or coconut oil until light and fluffy, about 2-3 minutes. Add in the baking powder and mix until combined, about 30 seconds.

Add the masa (dough), and mix with your hands until well incorporated, about 3-4 minutes.

Dough

Cut the banana leaves into strips 2-3 inches wide and 18-20 inches long. Holding one end, twist the strip into a cone shape and keep it together in the palm of your hand.

Scoop approximately 2-3 tablespoons of dough into the cone and pack it into the pointed part. Fold the long portion of the leaf over top to cover the dough.

Continue folding the leaf over the dough to form a triangle shape. Stick the last flap of the leaf to itself with a smear of masa, then transfer the corunda to a plate or clean surface while you make the rest.

Assembly

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover leaves. Lean the corundas around the steamer until the pot is full.

Cover the corundas with a top layer of leaves and a tea towel. Put the lid on your pot, bring it to a boil, then reduce the heat to medium-low and steam for 70 minutes.

To check if they are fully cooked, remove 1 corunda at 70 minutes. Let it rest for a few seconds, then unwrap the leaf. If the center is spongy, they are ready. If the dough is still sticky and soft, re-wrap the corunda and continue steaming for an additional 20 minutes.

When the corundas are finished, remove them from the pot and let them rest for 10 minutes to allow the dough to firm up. Serve warm with salsa, vegan crema, and vegan queso fresco on top. Happy eating!

Cooking

https://www.youtube.com/watch?v=MQts-x4_zbw

📋 FULL RECIPE 📋
https://brokebankvegan.com/corundas

This simple corundas recipe comes together with just five ingredients, creating a tender, flavorful, and delicious snack. Try yours covered in spicy salsa roja, creamy cashew crema, and crumbled queso fresco.

✅ FOLLOW US ✅
Blog: https://brokebankvegan.com​​​​
TikTok: https://www.tiktok.com/@brokebankvegan​​​
Pinterest: https://www.pinterest.com.mx/brokebankvegan
Instagram: https://www.instagram.com/brokebankvegan
Facebook: https://www.facebook.com/brokebankvegan​
Twitter: https://twitter.com/brokebankvegan​​​​

🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#corundas #veganmexican #tamal

Simple Conundas Recipe (Corundas Michoacanas)

Tamales de elote are sweet, tender, and pillowy soft! Also known as uchepos, they&rsquo;re made with fresh corn kernels, then steamed to perfection in fresh corn husks.

Easy Tamales de Elote (Sweet Corn Tamales)

cobs of white corn

vegetable shortening

sugar

salt

baking powder

vanilla

cinnamon

Cut the tops and bottoms off of the corn cobs. Shuck the cobs carefully and save the husks for later. Cut the kernels off the cobs and add them to a blender. Mix until you have a smooth paste. Set aside.

Add vegetable shortening to a mixing bowl and beat with your hands or an electric mixer until fluffy. Add in sugar and continue mixing.

Once smooth, add salt, baking powder, cinnamon, and vanilla and combine until incorporated. Pour in the blended corn paste to the mixing bowl and stir everything together (the consistency will be like a very thick batter at this point).

Batter

Add 2-3 tablespoons of corn mixture to the wide end of a corn husk. Keeping it horizontal, fold one side of the husk over the corn mixture, then the other side over top to form a tube shape.

Where the dough ends, pinch the bottom and fold the husk upwards. If the husks are small, secure the tamal by wrapping another husk around it the opposite way. Continue this process until the rest of the batter is gone.

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 70-80 minutes.

To check if they are fully cooked, remove 1 tamal at 70 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk fairly easily and feels spongy, they are ready. If the dough still sticks to the husk quite a bit, continue steaming for an additional 5-10 minutes.

Note: Keep a close eye on the water level of your pot during steaming. You don&rsquo;t want to end up with a dry pot!

When the tamales are finished cooking, let them rest for about 15-20 minutes for the best texture. Serve them while still warm on their own, with crema, or salsa verde on top. Happy eating!

Steaming

https://www.youtube.com/watch?v=NZZVBORtkJc

If you like cornbread, you're going to absolutely love sweet corn tamales (tamales de elote)! Sometimes referred to as uchepos, this recipe includes freshly ground corn kernels and can be served savoury or sweet.

Ingredientes en Espa&ntilde;ol:
6 elotes
6 cucharadas de manteca vegetal
1/2 taza de az&uacute;car
1/2 cucharadita de sal
1 cucharadita  de polvo para hornear

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/tamales-de-elote/

&#9989; FOLLOW US &#9989;
Blog: https://brokebankvegan.com&#8203;&#8203;&#8203;&#8203;
Pinterest: https://www.pinterest.com.mx/brokebankvegan
Instagram: https://www.instagram.com/brokebankvegan
TikTok: https://www.tiktok.com/@brokebankvegan&#8203;&#8203;&#8203;
Facebook: https://www.facebook.com/brokebankvegan&#8203;
Twitter: https://twitter.com/brokebankvegan&#8203;&#8203;&#8203;&#8203;

&#127790; ABOUT &#127790;
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#sweetcorntamales #tamalesdeelote #uchepos

Sweet Corn Tamales (Tamales de Elote)

These strawberry tamales are exactly what you&#039;ve been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

Strawberry Tamales

(~25) corn husks (1.50)

tsp baking powder (0.01)

refined coconut oil (1.49)

tsp vanilla extract (0.22)

½ cup unsweetened plant milk (0.65)

water

strawberry jam (0.31)

strawberries,

red food coloring optional

First, remove the husks from their package and separate them. Sort through them and set aside any husks that have holes or damage.

Then, add the husks to your kitchen sink or a large bowl of hot water and soak for 30-60 minutes. This will make the husks more pliable and easier to work with during assembly. If they are extra dry, soak them for a few hours or overnight.

Corn husks

In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In another bowl, stir together the hot water, plant milk, and strawberry jam. Set both aside.

Next using your hands or an electric mixer, whip the softened coconut oil until light and fluffy, about 3-5 minutes. Add in the sugar and vanilla and mix for 1-2 more minutes.

Add &frac12; of the dry ingredients and &frac12; the strawberry jam mixture, stirring until incorporated. Then, add in the rest of the dry ingredients and the rest of the liquid, and mix until well incorporated, about 4-5 minutes. Lastly, fold in the diced strawberries.

Dry the husks off with a tea towel to remove excess water. Lay one flat on your counter, making sure the smooth side faces up and the wider end is closer to you.

Scoop approximately &#8531; cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thick layer using the back of a spoon or spatula.

Fold both sides of the husk towards the center so they touch, then tuck both around to one side of the husk to form a tube shape. Where the dough ends, pinch the bottom and fold the husk upwards. Secure the tamal with a string of leftover husk. Continue this process until the rest of the dough is gone.

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 40-45 minutes.

To check if they are fully cooked, remove 1 tamal at 40 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk easily, and the center is spongy, they are ready. If the dough still sticks to the husk, close it up and continue steaming for an additional 5-10 minutes.

Note: make sure to keep a close eye on the water level of your pot during steaming. You don&rsquo;t want to end up with a dry pot!

When the tamales are finished cooking, remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm with more jam on top. Happy eating!

You recipes are so good I like the strawberry tamales   gorditas de piloncillo

https://www.youtube.com/watch?v=-dgOEFB48Oc

These strawberry tamales are exactly what you've been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

*Ensure your food coloring is vegan-friendly

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/strawberry-tamales/

&#9989; FOLLOW US &#9989;
Blog: https://brokebankvegan.com&#8203;&#8203;&#8203;&#8203;
Pinterest: https://www.pinterest.com.mx/brokebankvegan
Instagram: https://www.instagram.com/brokebankvegan
TikTok: https://www.tiktok.com/@brokebankvegan&#8203;&#8203;&#8203;
Facebook: https://www.facebook.com/brokebankvegan&#8203;
Twitter: https://twitter.com/brokebankvegan&#8203;&#8203;&#8203;&#8203;

&#127790; ABOUT &#127790;
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#tamalesdedulce #strawberrytamales #vegantamales

Strawberry Tamales (Vegan Tamales de Dulce)

Top 4 gluten free tamales recipes from across the web

The most viewed gluten free tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ground Beef Skillet Tamales

Corundas

Easy Tamales de Elote (Sweet Corn T...

Strawberry Tamales

Top 4 gluten free tamales recipes from across the web

The most viewed gluten free tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Beef Skillet Tamales

Corundas

Easy Tamales de Elote (Sweet Corn T...

Strawberry Tamales

The most viewed gluten free tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine