Vegetarian Tamales with Cheese and Poblano Peppers

Name: Vegetarian Tamales with Cheese and Poblano Peppers
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 20 servings
Cuisine: vegetarian
Ingredients: 40 pieces dried corn husks; 450 g masa harina corn flour; 200 g vegetable shortening; 450 ml vegetable broth; 1.5 teaspoons baking powder; 1 teaspoon salt; 6 pieces poblano peppers; 250 g Oaxaca cheese or fresh mozzarella; 0.5 piece white onion; 2 pieces garlic cloves; 150 ml Mexican crema or sour cream; 8 leaves fresh epazote leaves optional

Celebrate fresh vegetables with these delightful vegetarian tamales filled with creamy cheese and roasted poblano peppers. The mild heat of the poblano pairs beautifully with melting Oaxaca cheese, while the fluffy masa provides a perfect textural contrast. These tamales are just as satisfying as their meat counterparts and perfect for vegetarians and meat-eaters alike.

⏱️125 min

📊Medium

👥20 servings

🍽️Main

vegetarianfamilyfestive

Ingredients

40 piecesdried corn husks
450 gmasa harina corn flour
200 gvegetable shortening
450 mlvegetable broth
1.5 teaspoonsbaking powder
1 teaspoonsalt
6 piecespoblano peppers
250 gOaxaca cheese or fresh mozzarella
0.5 piecewhite onion
2 piecesgarlic cloves
150 mlMexican crema or sour cream
8 leavesfresh epazote leaves optional

Instructions

1SOAK THE CORN HUSKS: Submerge the dried corn husks in hot water for 25-30 minutes until they are completely soft and pliable. Once hydrated, remove them carefully and pat dry with clean kitchen towels to remove excess moisture that could make the tamales soggy.
2ROAST THE POBLANO PEPPERS: Hold each poblano pepper directly over a gas flame using tongs or place them on a hot cast-iron skillet, turning frequently for 5-7 minutes until the skin is completely blackened and charred all over. Transfer the charred peppers to a plastic bag for 10 minutes to steam, which makes the skin easier to remove. Peel off the blackened skin under cool running water, make a slit along one side, and carefully remove the seeds and stem while keeping the pepper intact.
3PREPARE THE MASA: Beat the vegetable shortening in a large bowl using an electric mixer for 6-8 minutes until it becomes light, fluffy, and nearly white in appearance. Mix masa harina, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the beaten shortening while alternating with warm vegetable broth, continuing to beat until you achieve a light, airy dough that resembles fluffy whipped potatoes and holds together without being dense or heavy.
4PREPARE THE CHEESE FILLING: Tear or cut the Oaxaca cheese into long, thin strips about the size of your pinky finger. If using fresh mozzarella, drain it well and create similar-sized pieces. Have the roasted poblano peppers ready for assembly, as the cheese will meld beautifully when the tamales are steamed.
5ASSEMBLE THE VEGETARIAN TAMALES: Lay a softened corn husk on a clean surface and spread about 2 tablespoons of masa down the center, leaving ½-inch borders on all sides. Place one roasted poblano pepper and one piece of cheese in the center of the masa. Optionally add a single epazote leaf for traditional Mexican flavor. Fold the sides of the husk inward to enclose the filling, then fold up the bottom pointed end.
6STEAM UNTIL PERFECTLY COOKED: Arrange the tamales upright with open ends facing up in a steamer pot filled with ½ inch of boiling water. Cover with extra corn husks and a damp cloth. Steam for 45-50 minutes; the masa is done when it pulls away cleanly from the husk and a toothpick inserted comes out with no wet dough clinging to it.
7FINISH AND SERVE: Remove tamales from the steamer and let them rest for 3-5 minutes. Serve warm, topped with a spoonful of Mexican crema and additional roasted poblano strips if desired. The melted cheese combined with the soft roasted pepper creates a luxurious filling that rivals any meat-filled version.