Plant Based Tamales – Oil & Lard Free

Posted on

We experimented making tamales this weekend. We were thrilled to find that we could make them quickly with an Instapot.


As with most whole food, plant based recipes, this recipe is time intensive & requires a couple of steps.  For best results, proceed in this order:

Prepare Husks

Submerge corn husks in water – place a pot or plate on top of them to keep them submerged. Allow to soak for several hours while preparing the other steps.

Red sauce 

10-15 Hot New Mexico Chile Pods with stems & seeds removed (they are dried & in bags)

3 c. water +/-

3 whole tomatoes

1 whole onion (3/4 chopped)

1 tsp oregano

1 -2 cloves garlic

1 small can tomato paste

1 teaspoon salt

Boil chilies, & tomatoes until soft, & then blend together along with a 1/4 of an onion & 1 tsp oregano & a clove or two of garlic, & salt. Strain with a sieve. Mix in tomato paste.  Set aside.


1 medium sized sweet potato (cooked, or microwaved for 6-10 minutes, then peeled)

1 can black beans (drained – juices reserved)

1 small can whole green chiles, drained & diced

1/2 medium onion, chopped

1 can jackfruit in brine, drained & chopped

1.5 Tablespoons 100% maple syrup

1 teaspoon cocoa powder

1 teaspoon salt

2 garlic cloves, minced

1-2 cups Red Sauce (see above recipe)

Saute onion & green chiles to soften. Add garlic, black beans & sweet potato. Use a bean or potato masher to combine mixture.

Add red sauce, one cup at a time, adjusting for consistency. Add syrup, cocoa powder, & salt to taste – mix well.

Mix in jackfruit. Set aside until ready to assemble tamales.


6 cups maseca flour

6 cups vegetable broth (more as needed, or water)

1/2 cup reserved black bean juice

1-2 teaspoons salt (or to taste)

2 Tablespoons baking powder

2 teaspoons chile powder

Mix dry ingredients together. Then add wet ingredients & mix thoroughly – the consistency should be like peanut butter.

Additional Tamale Fillings:

Roasted red peppers, pitted prunes, green olives, black olives, raisins, etc.

To Assemble Tamales: 

Tear several corn husks into strips to tie tamales with.

Place steam basket into instapot, & add 1 cup of water to the bottom of the instapot.

Place corn husk onto a flat surface with the widest, flat edge at the bottom.

Place a dollop of masa one inch above bottom of the corn husk.

Spread out to 1-2 inches (depending on size of husks).

Add filling to the middle, & additional desired fillings. Additional red sauce may be added if desired.

Lightly press edges of the masa together then fold & wrap husk, overlapping sides.

Fold bottom section up. Secure with strip & tie, leaving flat edge open.

Place into a steam basket in the instapot, standing with open side up.

Once instapot is filled, close lid, close the vent, & steam on low for 20 minutes. Allow to release steam naturally for at least 10 minutes.

Remove tamales, & allow to cool.

They will continue to firm up as they cool.


Store in airtight container & refrigerate.

*Guatemalan tamales traditionally have a prune/plum & a green olive which provide both a sweet & sour flavor.


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *