Red Adobo Veggan Tamales
Fluffy, seasoned corn masa steamed to perfection, served with classic Mexican sides.
150 min
Medium
Mexicana
6 servings
The story behind
There's something magical about unwrapping a warm tamale; it feels like opening a delicious gift. I remember learning to spread the masa just right—not too thick, not too thin. These are my go-to for cozy winter nights or big family brunches. If you want the full experience, serve them with a side of spicy salsa verde and a fresh hibiscus tea. They are satisfying, hearty, and remind me of why traditional cooking is so special.
Instructions
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1Whip the shortening in a large bowl until it's light and airy.
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2Gradually mix in the corn dough and broth until the mixture is smooth and spreads easily.
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3Add the strained chili sauce to the dough and mix well until the color is uniform.
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4Spread a spoonful of masa onto a corn husk, fold the edges, and place them upright in a steamer pot.
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5Steam for about 90 minutes. Let them rest for 10 minutes before serving with rice and beans.
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