Vegetable Tamales
Soft, fluffy masa dough steamed to perfection inside corn husks, filled with a savory mix of seasoned vegetables, peppers, and melty cheese. These vegetarian tamales bring authentic Mexican flavors to your kitchen and are perfect for sharing with family and friends.
For 4 servings
- prep · ~30 min
Soak the corn husks.
Place dried corn husks in a large bowl. Cover with warm water and weigh down with a plate to keep them submerged. Soak for 30 minutes until soft and pliable.
- mix · ~10 min
Prepare the masa dough.
1.In a stand mixer, beat vegetable shortening for 2 minutes until fluffy.2.In a separate bowl, whisk masa harina, baking powder, and salt together.3.Add dry ingredients to the shortening alternately with warm water, mixing until a soft, spreadable dough forms.4.Test the dough by floating a small ball in water — if it floats, it's ready. If not, beat a bit longer.TIPThe dough should be the consistency of thick hummus. If too dry, add water 1 tablespoon at a time. - saute · ~15 min
Cook the vegetable filling.
1.Heat oil in a skillet over medium heat.2.Add onion and cook until softened, about 4 minutes.3.Add garlic and jalapeño, sauté for 30 seconds until fragrant.4.Add zucchini, bell pepper, and corn. Cook, stirring, for 5-6 minutes until vegetables are tender-crisp.5.Stir in cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute.6.Remove from heat and let cool slightly. Stir in shredded cheese.TIPDon't overcook the vegetables — they will steam further inside the tamales. - assemble · ~15 min
Assemble the tamales.
1.Drain the corn husks and pat dry with a clean towel.2.Lay a husk flat with the wider end facing you.3.Spread about 3 tablespoons of masa dough in the center, leaving a 1-inch border on the sides and bottom.4.Spoon 2 tablespoons of filling down the center of the dough.5.Fold one side of the husk over the filling, then the other side, encasing the filling completely.6.Fold the narrow top end down to close. Leave the bottom open or tie with a strip of corn husk.TIPDon't overstuff — the masa expands slightly during steaming. - steam · ~60 min
Steam the tamales.
1.Place a steamer basket in a large pot and add water just below the basket level.2.Line the basket with a few extra soaked corn husks.3.Stand tamales upright, open end up, leaning them against each other for support.4.Cover the top with more corn husks and a clean kitchen towel, then place the lid tightly.5.Bring water to a gentle boil over medium-high heat, then reduce to a steady simmer.6.Steam for 60 minutes. Check water level occasionally and add hot water if needed.TIPDon't let the pot boil dry — always add hot water, never cold, to keep the temperature steady. - rest · ~10 min
Rest the tamales before serving.
Remove from heat and let the tamales rest in the steamer, lid slightly ajar, for 10 minutes. This helps the masa set up and pull away cleanly from the husk.
TIPA properly cooked tamale unwraps easily with the husk coming off cleanly. - serve
Unwrap and serve warm with salsa or crema.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the masa dough rest for 5–10 minutes after mixing so the masa harina fully hydrates.
- 2Use the water float test: a small ball of dough should float in water, otherwise beat the dough longer.
- 3Tightly sealed tamales steam best; tie with a strip of husk if needed to keep folded.
- 4Don't overstuff the tamales—leave room for the masa to expand during steaming.
- 5Arrange tamales upright and leaning against each other so they don't fall open.
- 6Always add hot (not cold) water to the steamer to maintain a steady temperature.
- 7Rest tamales for 10 minutes after steaming to let the masa set and pull away cleanly.
Adapt it for your goals.
Vegan
Replace the Monterey Jack with a vegan cheese that melts well (or a sautéed mushroom and bean mix) and use a plant-based shortening to keep the tamales completely plant-based.
non spicyNon-spicy
Skip the jalapeño and use a pinch of cayenne or mild chili powder for just a whisper of warmth if you prefer zero heat.
high proteinHigh-protein
Add 1/2 cup cooked black beans or crumbled firm tofu to the vegetable filling to boost protein without masking the corn-and-veg flavor.
low oilLow-oil
Replace half the vegetable shortening in the masa with unsweetened applesauce to reduce fat; the tamales will be slightly less fluffy but still tender.
Why this is on our healthy list.
Rich in Fiber from Corn & Veg
Masa harina and the medley of zucchini, bell pepper, and corn provide natural dietary fiber that supports healthy digestion.
Vitamin C from Bell Peppers
Bell peppers are packed with vitamin C, an antioxidant that helps your immune system and skin health.
Low in Added Sugars
This savory recipe uses no added sugar—sweetness comes naturally from the corn and sweet bell peppers.
Source of Plant Protein & Calcium
Masa harina offers plant-based protein and is often calcium-fortified, while the cheese adds additional calcium for strong bones.
Frequently asked questions
No, masa harina is specially treated with lime (nixtamalization) to give the right texture and flavor; regular cornmeal won't yield the same soft, pliable dough.
