Vegan Tamales Recipe

Soften shortening

If using solid shortening, scoop it into a medium mixing bowl and let it sit at room temperature 10 minutes to soften slightly so it whips more easily. If using refined coconut oil, melt and cool slightly so it is soft but not liquid hot.

Combine dry ingredients

Whisk masa harina, baking powder, and salt together in a large bowl until evenly distributed.

Beat shortening and oil

Using a hand mixer or sturdy spatula, beat the softened shortening and 1 tablespoon olive oil until light and fluffy, about 2 minutes. This aerates the fat and helps create a lighter masa.

Incorporate masa

Add the masa harina mixture to the creamed fat in two additions, alternating with warm vegetable broth. Start with 1/2 cup broth and 1 cup masa, mixing well, then continue until all broth and masa are incorporated. The dough should be soft and spreadable but not runny — it should hold a light ridge when you run a spoon across it.

Adjust and rest

If the dough is too dry, add up to 2 tablespoons more warm broth. If too sticky, add up to 2 tablespoons additional masa harina. Cover the bowl with a damp towel and let rest 20 minutes to hydrate. After resting, test a small piece in hot water: if it floats, the masa is properly aerated; if it sinks, beat it another minute to incorporate more air or add a pinch more baking powder.

Prepare jackfruit

Drain and rinse the canned jackfruit. Pull apart the pieces with your fingers or two forks to create shredded, stringy bits; remove any hard core pieces if present.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add seasonings and jackfruit

Add the shredded jackfruit, smoked paprika, ground cumin, and chopped chipotle in adobo to the skillet. Stir to coat in the oil and spices and cook 2–3 minutes to bloom the flavors.

Simmer

Stir in the tomato paste, 1/4 cup vegetable broth, lime juice, and soy sauce/tamari. Reduce heat to medium-low and simmer uncovered 6–8 minutes, stirring occasionally, until the liquid reduces and the jackfruit is tender and flavored. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust to taste. Remove from heat and let cool slightly.

Soak corn husks

Place dried corn husks in a large bowl and cover with hot (not boiling) water. Weigh them down if necessary and soak 20–30 minutes until pliable. Drain and pat dry. Trim any excessively thick stem ends so they fold neatly.

Prepare workspace

Set out a clean surface or cutting board, a butter knife or small spatula for spreading masa, and a plate for assembled tamales. Keep a bowl of warm water nearby to moisten hands if the masa sticks.

Spread masa on husk

Lay a softened husk smooth-side down. Using about 1/3 to 1/2 cup masa (depending on husk size), spread a thin, even layer of masa in the center, leaving a 1-inch border at the top and bottom and about 1/2-inch on the sides. The layer should be roughly 1/4-inch thick. If desired, brush 1/4 teaspoon vegan butter or oil on the masa surface for extra richness.

Add filling

Place 2 to 3 tablespoons of the jackfruit filling lengthwise in the center of the masa, forming a line down the middle but leaving room to fold. Do not overfill — the masa should fully encase the filling when folded.

Fold tamale

Fold the long sides of the husk over the filling so they meet or overlap slightly in the center. Fold up the bottom narrow end toward the middle, then fold down the top if desired. If a husk is too large, trim before folding. Repeat with remaining husks, masa, and filling. You should have about 10 tamales total (adjust if using larger or smaller husks).

Arrange in steamer

Stand the tamales upright in a steamer basket with the open ends facing up, packing them snugly so they support each other. If you don’t have a tamalera, use a large pot with a steamer insert and a folded kitchen towel over the tamales to keep condensation from dripping directly onto them.

Steam

Add water to the bottom of the steamer (below the basket) and bring to a gentle simmer. Cover and steam for 55–65 minutes, checking the water level occasionally and adding more hot water as needed. After about 45 minutes, test a tamale by removing one and letting it cool 1–2 minutes — if the masa easily pulls away from the husk in one piece, they are done. If it sticks or is doughy, continue steaming and test every 5–10 minutes.

Rest

When done, remove tamales from the steamer and let rest covered for 10 minutes to set. Serve warm with salsa, cilantro, and lime wedges.

Top tamales with warm salsa verde or roja, sprinkle chopped cilantro, and serve with lime wedges on the side. Tamales can be refrigerated up to 4 days or frozen up to 3 months; reheat by steaming 15–20 minutes (refrigerated) or 25–30 minutes (frozen) until heated through.