lard free tamales

These easy step-by-step instructions will show you how to make tamales vegan, gluten-free, and without any hassle (even if it&#039;s your first time).

How to Make Tamales

(~25) corn husks (1.60)

masa harina (0.38)

salt (0.02)

½ tbsp baking powder (0.01)

vegetable broth (0.14)

First, remove the husks from their package and separate them. Sort through them and discard 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 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

To a large mixing bowl, add the masa harina, salt, and baking powder. Mix together using your hands or a whisk. Then, add the room temperature coconut oil and vegetable broth and mix with your hands.

Continue mixing and kneading the dough until all the ingredients are well combined and the dough has a light, fluffy consistency (about 4-5 minutes).

Note: the dough should not be very sticky. Use the “palm trick” (slap the dough with a clean hand and if lots of dough sticks to your palm, add more oil in 1-2 tbsp at a time).

Dough

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 2-3 tbsp of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula, butter knife, or plaster knife. Top with 1-2 tbsp of filling (we used potatoes &amp; beans tossed in adobo sauce).

Fold both sides of the husk towards the center to close the dough around the filling, then tuck one side of the husk underneath and fold the second side over top. Fold the bottom portion up and secure the tamal with a string of leftover husk. Continue this process until the rest of the dough, filling, and husks are gone.

Assembly

Prepare your pot for steaming by adding 3 cups of warm water to the bottom. Then, place the steamer rack inside and cover it with a layer of extra corn husks.

Begin leaning 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. Cover your pot with the lid, bring it 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 2-3 minutes, then attempt to open the husk. If the tamal separates from the husk easily, 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’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 on their own or with toppings. Enjoy!

Cooking

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/

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&#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)

salt (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.

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.

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)

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