How to Make Masa for Vegan Tamales (using Maseca)
For those who don't eat animal products but still want to eat tamales, this recipe is for you! Use this recipe as the base for your masa and combine it with your favorite vegan or vegetarian filling.
Ingredients
- 4 2/3 cups corn flour I used Maseca brand.
- 2 2/3 + 1/2 cup warm water
- 1 cup vegetable oil I used canola
- 2/3 cup vegetable broth
- 1 tsp baking powder
- 2 tbsp salt See notes
Instructions
- In a large bowl, add the corn flour and warm water. Mix by hand until the ingredients form a cohesive dough, about 5 minutes. This should yield about 2 pounds of masa.4 2/3 cups corn flour , 2 2/3 + 1/2 cup warm water
- Using a stand mixer fitted with a paddle attachment, add the dough, oil, baking powder, broth, and salt to the bowl. Mix on medium speed (speed 4) for about 15 minutes, until the dough is fluffy and has a consistency like buttercream frosting. Scrape the bowl as necessary during the mixing process.1 cup vegetable oil, 1 tsp baking powder, 2 tbsp salt, 2/3 cup vegetable broth
- Use immediately for your favorite corn husk tamales.
Notes
- My Mexican host mother used to say that the salt evaporated from the tamales during the steaming process. She always slightly over-salted her masa to compensate. In my experience this holds true. A masa that is salted perfectly prior to cooking, tends to be a bit bland once it is finished. I slightly over salt the masa to compensate. In this recipe, I find that 2 tablespoons of salt for 2 pounds masa work for me. You will want to add salt slowly and taste as you add the salt.