Tamales De Rajas (Vegetarian Tamales)
Recipe courtesy Angie and League of Kitchens
Tamales demand a party – there are always dozens made at a time and it’s the perfect recipe to gather family and friends to pitch in. These vegetarian tamales (the filling represents the colors of the Mexican flag) steam up tender and moist. Angie learned how to make tamales from her mom, who was considered quite the expert by many. When her family lived in Los Angeles, Angie’s mom and sister sold them at local farmers markets, along with burritos and flour tortillas, and accommodated many special orders.
2 bags large dried corn husks (see Cook’s Notes)
2.2 pounds instant tamal masa
2 cups shortening
2 3⁄4 teaspoons fine Himalayan pink salt
2 1⁄2 cups hot water
1 ounce dried guajillo chiles (about 5), seeds removed, rinsed (see Cook’s Notes) 2 dried arbol chiles, stemmed and rinsed
2 large cloves garlic
Half a small white onion
1 teaspoon ground cumin
1 cup water
1⁄2 pound queso blanco, cut into 1⁄4Oinch strips
4 large jalapeño chiles, cut into 1⁄4Oinch strips
1 medium white onion, cut into 1⁄4Oinch strips
3⁄4 pound plum tomatoes, seeded, cut into 1⁄4Oinch strips
Put the corn husks in a large bowl and fill with hot tap water. Weigh the husks down with a plate to keep them submerged. Soak for a minimum of 15 minutes and up to an hour. You won’t use all the husks because some will be torn and unusable.
Put the masa in a large bowl. Add the shortening, 2 1⁄2 teaspoons of the salt, and hot water and mix with your hands, folding, until the dough sticks together but is still crumbly.
Soften the dried chiles in boiling water, about 5 minutes. Drain. Puree the chiles, garlic, onion, cumin, the remaining 1⁄4 teaspoon salt, and water in a blender until smooth. Pour into the masa and combine, first using a spatula so you don’t stain your hands, and then use your hands. Knead and fold until the dough is soft, thick, silky, and a little sticky. This will take some time. Test by spreading a little on the palm of your hand – if it cracks it’s not ready yet. If not using right away, cover with a damp kitchen towel.
Take a piece of dough about the size of a golf ball. Select a corn husk that isn’t ripped. Hold a corn husk it in the palm of your hand with the pointed side up. Put the dough in the middle and spread evenly to the edges and bottom, roughly the shape of your palm. If the dough doesn’t reach the edges, you can rip off the sides of the husk. Then place a strip of cheese, jalapeño, onion, and tomato down the middle. Bring one side over to the middle, then the other side, enclosing the filling. Bend the unfilled part of the husk over the filled part. Tear the less than perfect husks into thin strips. Tie with a strip of husk to secure (can also just leave as is). Repeat with the remaining dough and filling.
Use a tamalera or put a collapsible metal steamer in the bottom of a large stockpot (12 or 18 quarts). Fill with water just to the underside of the steamer. Put an upside down ramekin over the middle hole so the tamales can rest against it as the pot fills. Line the interior with corn husks. Arrange the tamales around the edge in an upright position, filling the pot but keeping the space directly around the center clear. They can be stacked on top of each other. Line another layer of corn husks on top. Cover the tamales with more husks, then a layer of foil, a kitchen towel, and 2 layers of plastic wrap. Top with the lid and seal with another 2 layers of plastic wrap – you want this to be well sealed. Turn the heat to high and steam about 1 hour. Turn off the heat and let them cool and set for 15 minutes before serving. Then remove all the wrappings and serve.
Makes about 50 tamales
Prep: 2 hours
Cook: 1 hour
Cook’s Notes: Dried corn husks are found stacked in bags in Mexican markets or well-stocked grocery stores.
Not all dried chiles are the same. You can tell when they are fresher because the color will be brighter and the skin will be more pliable and not as brittle. The flavor will be best with the fresher chiles.