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Lots of vegetarian tamales verde stacked up on a brown plate with extra roasted tomatillo salsa on the side.
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5 from 3 votes

Vegetarian Tamales Verde (Gluten-Free)

Healthier Mexican Party Food: Try our gluten-free, vegetarian tamales verde with oil, not lard, and a zesty green roasted tomatillo salsa.
Prep Time1 hour 15 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 45 minutes
Course: Appetizers/ Snacks, Breakfast and Brunch, Mains
Cuisine: Tex Mex
Diet: Gluten Free, Vegetarian
Servings: 16 tamales
Calories: 236kcal
Author: HWC Magazine

Equipment

  • steamer pot with lid or deep pot with steamer basket or deep pot with aluminum foil and a plate with a lid
  • mixer or can use hands

Ingredients

  • 1 package corn husks dried - (you will need 16 corn husks for the tamales + extra to line and cover the steamer basket)

Vegetarian Filling

  • 2 medium sweet potatoes peeled and diced
  • ½ whole garlic cut in half
  • 2 tablespoons oil neutral oil like canola, vegetable, avocado, etc.
  • 1.5 cups corn either frozen, canned or removed from the cob
  • 1 cup black beans canned rinsed and drained
  • 1 teaspoon lime juice optional
  • salt and pepper to taste or 1 teaspoon Tajin Seasoning
  • cheese optional

Tomatillo Verde Salsa

  • 6 medium tomatillos peeled and cut in half or in half moons
  • ½ medium onion peeled and sliced into half moons
  • 3 jalapenos or to your desired heat level. (We roasted 2 jalapenos and added one raw to the verde salsa)
  • ½ whole garlic head
  • 2 tablespoons lime juice or to taste
  • salt to taste
  • ½ cup cilantro (coriander) fresh or to taste
  • 2 cups spinach fresh (optional) but so good and gives it a vibrant pop of green color.

Gluten Free Masa

  • 2.5 cups instant masa harina flour gluten free
  • ½ teaspoon baking powder gluten free
  • 1 teaspoon salt or to taste
  • 1 teaspoon ground cumin optional
  • ¾ cup oil neutral tasting oil like canola, vegetable, corn, avocado, etc.
  • 1 and ¾ to 2 cups vegetable broth gluten free (You may need more or less vegetable broth depending on the humidity so just add a little at a time) Goal is consistency of hummus.

Instructions

Soak the Corn Husks

  • Place the dried corn husks into a large bowl. Cover them completely with hot water for 30 minutes to 1 hour or until softened. Place another bowl or something heavy to keep them submerged. Rinse them and keep them submerged in water until you start filling the tamales.

Roast the Vegetables for filling and Salsa Verde

  • Peel and dice sweet potato and cut whole garlic head in half. Season with oil, salt and pepper and bake at 400 degrees F (204degrees Celsius) for 20 minutes. Remove the garlic from the oven- set aside.
  • Add sliced tomatillos, onions, jalapenos on the baking sheet with the sweet potatoes and continue baking for 20 minutes. Then broil x 5 minutes or until just lightly browned.
  • In a large bowl, add the roasted sweet potato, ½ roasted garlic (squeezed from the bulb - reserve the other half for the salsa), roasted corn, black beans, lime juice, salt and pepper to taste. Stir and set aside. Later you will be adding ½ of the salsa verde to the vegetable mixture.

Blend the Tomatillo Verde Salsa

  • Blend together the cooled roasted tomatillos, onion, ½ of the roasted garlic head, roasted jalapeños and/or fresh, lime juice, salt, and cilantro. If you want to add a pop of bright green color and extra vitamins, add in a couple handfuls of fresh spinach.
  • Stir in ½ of the verde salsa into the roasted vegetable filling mixture from above and reserve ½ for garnish and serving.

Prepare the Masa

  • Mix the dried Gluten Free Instant Corn Masa (Instant harina flour) with baking powder, salt, and cumin if desired. (Remember to gently spoon the instant harina flour into the measuring cup for accurate measurements.)
  • Add the oil to the instant masa mixture and mix well. The result should feel and look like wet sand.
  • Pour, a little at a time, the vegetable broth into the masa dough mixture. You can use your hands or a mixer to do this. The goal for texture of masa dough is to have a consistency like hummus. Mix around 8 minutes. The gluten free masa needs to be easy to spread but sticks to the softened cornhusk. Add more vegetable broth if it is too thick or add more instant masa flour to make the consistency thicker.

How to Fold Tamales

  • Place a softened corn husk in either your hand or counter. Add about 2- 2.5 tablespoons of masa dough to the smooth side of the corn husk – depending on the size of the corn husk. Use a spoon or spatula to apply a thin masa dough layer to the bottom ⅔rds of the corn husk. The thickness is about a ¼ inch thick and spread it even so that the masa to filling ratio is perfect. It is best to leave a ½ inch space on the ends to make the folding process easier.
  • Spoon approximately 1.5 to 2 tablespoons of roasted vegetable filling with the verde salsa on to the prepared cornhusk with masa dough. Add cheese, if desired. Do not overfill.
  • Fold lengthwise one side of the prepared cornhusk with masa over the vegetarian filling. Next, fold the other side of the cornhusk over and seal well with your fingers.
  • Bend horizontally the small end of the tamal upon one end leaving the other side open.
  • Tear strips of softened corn husk lengthwise and tie the bent end of the tamale together with the body of the stuffed tamale verde. Repeat this process with the remaining ingredients.

Steaming

  • Prepare a steamer basket. No steamer basket? No problem! Review our favorite ways to steam fish without a steamer.
  • Line the steaming device with softened cornhusks, place the tamales upright in the steamer. Place more corn husks on top of the tamales and a tea towel over the top before putting on the lid.
  • Steam tamales for 1.5 to 2 hours on stove top until they easily peel away from the corn husk.
  • Please allow the freshly steamed tamales to sit for 10 - 15 minutes with the lid on before serving. Serve warm with reserved salsa verde and toppings of choice.

Video

Notes

How Long Are Tamales Good in the Fridge?
Tamales, snugly wrapped in plastic wrap, a baggie, or a storage container, can stay fresh in the refrigerator for up to 3 days. Ensure a tight seal to prevent exposure to air and maintain their delectable moisture.
Can You Freeze Tamales?
Indeed, you can freeze the tamale love! Whether raw or cooked, follow these steps:
  • If cooked, let the tamales cool completely.
  • Individually wrap each tamale with plastic wrap.
  • Place wrapped tamales verde in a freezer-safe baggie or container.
  • Frozen vegetarian tamales can be stored for up to 3 months.
How to Reheat Cooked Tamales?
Microwave (Quick Option):
  • Place individual or a couple of tamales on a plate.
  • Cover with a damp cloth.
  • Microwave on high for 30 seconds to 1 minute until soft and warm.
  • Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes
Steaming (Preferred Method):
  • For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
  • Steam tamales for 15 to 20 minutes until thoroughly warm.
  • Allow them to set for a few minutes.
  • If reheating cooked frozen tamales, add an extra 10 minutes of steaming.
Can you Steam Uncooked Tamales in the Pressure Cooker (Instant Pot)?
Yes, you can! However, it is our least favorite way as you cannot check to see if your tamales are cooked until after the pressure is released. Here is how you do it...
  • Put 1 cup of water into the instant pot and place in the trivet rack. Place a few softened corn husks on top of the trivet.
  • Place your prepared tamales upright and lean them up against the side of the instant pot. Place a few of the softened corn husks on top.
  • Seal the pressure cooker and set it on high heat and press the steam function and steam for 25 minutes and then let naturally release for at least 10 minutes. 

Nutrition

Serving: 1tamal | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 269mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4567IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg