You may ask what is the relationship between a recipe for vegetarian tamales and national security, not to mention story structure in theme parks. The answer is clear: there is no relationship whatsoever. As part of my experiment in poverty, I never eat out (way too expensive) and make all my own food and the result has been a real improvement in my cooking skills. One thing we noticed is that good vegetarian tamales are a rarity. The following recipe is the result of about 10 experimental tamale episodes over the last year. I wrote it down to remember it, and post it here so I can find it again. I hope you, or someone, finds it useful. No doubt it will change over time.
One of the very few advantages of living in southern
california is access to inexpensive and fresh ingredients for Mexican
cuisine. Authentic and traditional Mexican tamales are not
vegetarian as they are made with lard, chicken or other broth, and
often pork or other meat for the filling. There may in fact be an
authentic vegetarian Mexican cuisine, but it is not one that is well
known north of the border. The following is a combination of many
recipes found on the Internet and modified to be vegetarian (defined
as no meat but some dairy). To make it pure vegan, substitute more
corn oil for the butter and use another filling ingredient for the
cheese (e.g. steamed potato).
Tamales are made with various types of
fillings and this recipe is suitably vague on that topic. It is
assumed that when the tamales are assembled that there will be a corn
husk, a layer of masa, a layer of green sauce and then a filling
which might be: some cheddar cheese and a slice of hot pepper, or
some pinto beans, or a slice of pepper and some steamed potato.
Many variations are possible.
This recipe makes enough for 10 - 12
tamales.
Time required: about 2 hours to make the ingredients and assemble, about 2 hours to cook.
Equipment required: blender, steamer, string or twine
1. Masa
1-1.5 teaspoon cumin seeds (or powder)
1-1.5 tblspoon ground red pepper
1-1.5 cups of corn oil
1/2 stick of butter or substitute corn
oil
1 teaspoon salt
2 cups water
2 cups masa harina
1 large serrano or jalapeno pepper
chopped fine (optional)
1 cube concentrated vegetarian soup
stock (optional)
1.1 Combine masa harina, cumin, salt,
red pepper and corn oil in a bowl
1.2 Microwave water, butter and soup
stock for a minute or two, stir, add to bowl
1.3 Mix thoroughly adding corn oil or
water if too dry
1.4 Let sit for at least 30 minutes and
add more water or corn oil if too dry
1.5 One possibility is to use some of
the green sauce to moisten the masa
Note: I have found that I keep adding
more water and corn oil to get the masa moist enough. You will see
what I mean.
2. Green sauce
1 lb or so tomatillos with their paper
wrapper removed
1 or 2 serrano or other hot pepper
1 medium onion
1 or 2 cloves of garlic
1/2 teaspoon salt
1 bunch cilantro (optional)
2 or 3 tablespoons corn oil
2.1 Boil tomatillos and hot peppers
(whole) for 10 minutes until they change color, dump water
2.2 Roughly chop tomatillos and add to
blender
2.3 Clean peppers (chop off end, decide
how many seeds, etc you want to keep), add to blender
2.4 Roughly chop onion and garlic and
add to blender
2.5 Wash and destem about 1/3 of the
bunch of cilantro and add to blender
2.6 Pulse blend, it doesnt have to be
too smooth
2.7 Heat corn oil to pretty hot and add
the contents of the blender. It should sizzle
2.8 Turn down heat and simmer for 15
minutes or so
2.9 Put aside until assembly
3. Filling
The filling is highly improvisational.
It might be cooked pinto beans, or it might just be roasted chiles
and some cheese, or potatoes that have been steamed or microwaved and
cut into vertical slices. Everything has to fit unobtrusively into
a tamale so think about pieces being 1/4 " x 1/4 " by 2 "s
for example. During assembly, these will be combined with the green
sauce.
4. Corn Husks
These are the large dried corn husks
found in mexican supply stores or most s. california markets in the
back where they keep the mexican spices.
4.1 Soak in hot water for about 1/2
hour or more.
5. Assembly
1 piece of string about 2-3 feet long
for each tamale
1 or 2 corn husks, soaked for each
tamale
Green sauce
Fillings
5.1 Lay out 1 or 2 corn husks on board
(overlapping)
5.2 Add with spatula a layer of masa
5.3 On top of that add green sauce and
your filling of choice
5.4 Roll up and fold corn husk and
secure with string
5.5 Place in steamer
5.6 Repeat for each tamale
5.7 Your first tamales will look weird but taste fine.
5.8 You must practice and develop your technique.
6. Steaming/Microwaving/Etc
6.1 Place some sort of plastic bag over
the steamer, or use a pressure cooker
6.2 Steam for several hours, being sure
not to let the steamer dry out
6.3 When you get tired of waiting for
the steaming to be done, microwave them for a few minutes.
7. Serve with ...
7.1 If tamales are dry then something
went wrong with the masa or the steaming
7.2 Serve with homemade salsa, I use
salsa fresca because it is easy and fool proof
7.3 For those who are not vegetarian, sour cream is a also a good addition along with the salsa.
7.4 Depending on how spicy you make these, the sour cream can be used to cool them down.
7.5 Salsa and sour cream are the traditional ways of moistening a tamale that is dry.
8. Other Notes
8.1 You will be amazed at how much
moisture the masa will absorb. .
8.2 All ingredients can be prepared in
advance but be aware that the green sauce in particular seems to lose
spiciness every day it is kept in the icebox.
8.3 My life would be a lot easier if I had a real steamer or a pressure cooker.
8.4 There is a real art to making these things look beautiful.
8.5 Tamales last several days in the icebox and can be frozen for a long time.