Vegan Chorizo Tamale with Four Pepper Chile Sauce:
Vegan Chorizo Tamales with Four Pepper Chile Sauce require a few steps and take a little time to make. They are a labor of love but they are SO WORTH IT! Spicy, juicy and rich with flavor. You’ll wonder why you didn’t try these sooner.
A word to the wise: Making tamales is not hard, but it is a very time consuming process. It can take the greater part of a day to prepare a large batch of tamales. To save time you can prepare the dough and fillings on one day and wrap and steam them on the next. Or, you could throw a Tamale Party with your friends and family and share the love.
Ingredients
- 2 – 3 dozen dried corn husks (No, you don’t have to pick them from the cornfield. Just pick a pack up at your nearest Latino market…or for that matter, your local Kroger or Walmart)
- 3 cups prepared Vegan Chorizo (Yes, I expect you to make your own. This is too important for you to whimp out! See my note below.)
- 1 cup organic shortening (I usually use
which I get from my local Whole Foods store. However, if you can’t find it locally, you can certainly order it on Amazon. And, yes, I know that Amazon and Whole Foods are one and the same company. Just work with me here!)
- 1 Tb Organic Miso (I’m partial to Miso Masters myself. But, use what you’ve got on hand)
- 1 Tb Salt (No, this is not a typo. But, if it suits you, use less salt…I’m not here to judge you. So don’t you go judging me. Deal?)
- 2 tsp baking powder
- 3 1/2 c. masa harina
- 2 1/4 to 3 cups warm vegetable stock or water (Or, if you’re feeling extra spicy and adventurous, you can use the leftover soaking liquid from steeping your chile peppers for the Four Pepper Chile Sauce.)
- 2 TB Oregano
- 1 TB Thyme
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Cumin, ground
- 1 tsp black pepper
- 1 cup Chile Sauce for dipping your tamales
Instructions
- Place the corn husks in a large pot or large metal bowl. Carefully pour hot water over them. Place a plate over them. This will help weigh them down so that they will stay covered by the water. Let the corn husks hang out in the water for 45 minutes to an hour.
- While your corn husks are soaking, make your masa. (Did I tell you that this is my favorite part of the tamale? So I generally pump up the flavor of my masa!)
- Grab your trusty stand mixer (Or by hand, if you’re strong. I’m not…hence, the stand mixer.)
- Using medium speed, beat the shortening, miso, salt, baking powder for about 3 minutes or until fluffy.
- Add your masa harina a little at a time until well combined.
- Turn off mixer and add your herbs, spices and 1 1/4 cups of vegetable stock (or whatever liquid you are using.)
- Turn mixer on low and slowly mix ingredients for 3 minutes
- Increase mixer speed to medium and beat masa mixture about 3 minutes more.
- Turn mixer back to low and add remaining liquid, 1/2 cup at a time, until batter resembles a drop cookie batter. Your batter consistency should look something like this:
- Taste masa mixture for seasoning and adjust as necessary. (See note below for tip on making a lighter tamale)
- Remove the corn husks from the water, rinse and pat dry with paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.
- Set up your “mise en place” (that’s French y’all for “get your stuff organized”): Your cornhusks in one bowl. Your masa mix in a second bowl. And, your Vegan Chorizo filling in a third bowl.
- Using the technique shown in the video above (or any other method you find most comfortable and efficient, fill and wrap your tamales). Three different methods for wrapping tamales are shown here.
- For each tamale: You should plan on using about 3 TBL of Masa and 1 1/2 TBL of filing per corn husk.
- As you fill and wrap each tamale, set aside until all tamales are “wrapped and ready”!
- If using an Instant Pot to steam your tamales:
Pour 1 cup of water into Instant Pot, and insert the steamer rack. If desired, line the steamer rack with extra corn shucks. Arrange the tamales, open-side-up, vertically in the Instant Pot. Lean them against the sides of the pot and prop them up against each other to maximize your capacity. But, you’ll want to leave a small amount of empty space to ensure that the pot will reach proper pressure. Close the lid and set the vent to sealing position. Press “Manual” and adjust the time to 25 minutes. Let the tamales come to pressure and cook. When the timer alarms to indicate cooking is complete, press “Cancel” and wait for the pressure indicator to release naturally before carefully removing and serving.
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If using a pot: Find a large lidded pot with a colander or metal strainer. It needs to be large enough to fit your tamales. Put the colander or metal strainer (steaming basket) in the pot.Fill the pot with water until just below the colander (or steaming basket). Be careful that the water doesn’t touch the basket because you don’t want your tamales to get in the water. This could make them soggy and tasteless..and no one wants that! If desired, line the steamer basket with spare corn husks. Stack the tamales inside your basket, standing up or leaning against the sides of the basket. The open end should be up. Don’t lay the tamales on their sides.Turn the stove on high and bring the water to a boil. Then, lower the heat to medium-low and cover the pot with a large lid. Steam for about 1 1/2 – 2 hours. Carefully check the water level every 15 minutes and add water as necessary. Be careful not to let the water boil completely dry. Refill with water as needed.After 1 1/2 hours, carefully remove one of the tamales with your kitchen tongs. Let the tamale rest on a plate for 5 minutes. Then carefully unwrap the tamale. If the masa is mushy, carefully rewrap in the corn husk and return to pot. Continue cooking, checking every 15 minutes until tamales are firm and done and the masa doesn’t stick to the corn husk when you unwrap it.
- Serve cooled tamales with plenty of Four Pepper Chile Sauce for dipping!
Notes
- Yes, you can buy vegan chorizo at most supermarkets. DO NOT DO THIS! It is so worth to make your own. I’ve found that the flavor and texture of homemade Vegan Chorizo has no match from store bought. It is so worth it to make your own. I’ve given you a recipe. JUST DO IT!
- According to some sources, for lighter and fluffier tamales, you should let the dough rest for an hour in the refrigerator, then remove it from the fridge and beat it again, adding just enough liquid to regain it’s original consistency.
- Leftover tamales will keep well in the refrigerator for a few days or you can freeze them for up to 3 months in an airtight container.
- You can even make your tamales in advance and freeze them prior to steaming. That way,when you steam your tamale it’s freshly made.
- Okay, quit your gripping already! I know that this recipe is long, complicated and labor intensive. But, if you want to eat like the big girls, you’ve got to learn to cook like the big girls! So, put on your big girl panties and deal with it! These tamales are well worth the trouble. Make these and YOU. WILL. BE. THE. TAILGATING. PARTY. QUEEN(OR KING)!