Veggie Tamales

Veggie Tamales

Servings 18 Tamales


  • 1 package dried corn husks
  • 3 cups masa harina
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1-2 cups vegetable broth or water
  • 2 tablespoons vegetable oil
  • Tomatoes, corn, peppers, onions, and oregano
  • Black beans, sweet potatoes, and ground cumin
  • Bananas and Peruvian purple potatoes
  • Carrots, green beans, yellow potatoes, and chili
  • Carrots, green beans, yellow potatoes, and chili


  • In a large pot, completely cover corn husks with hot water. Soak for 30 minutes to soften.
  • In a medium bowl, mix masa harina with the salt, garlic powder, and 1 ½ cups of the vegetable broth or water. Add vegetable oil, and work with your fingers. Keep adding broth in small amounts, until you have a smooth, cookie dough“like consistency.
  • Drain and flatten corn husks. Spread about 4 tablespoons of masa dough in the middle of the husk.
  • Press the dough into a 2.5 x 4-inch rectangle, leaving a 1- to 1.5-inch border on each edge of the husk.
  • Top with 2 tablespoons of your desired filling.
  • Fold sides of the husks in over the filling, rolling it. Turn pointed end up to the middle, then fold top flap down. Tie tamales with an extra strand of corn husk to secure the husk around the filling.
  • Once all tamales are assembled, steam for 30 minutes. Serve warm, topped with salsa.
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