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How to Make Cheesy Vegetarian Tamales with Roasted Peppers

These homemade vegetarian tamales are packed with a flavorful combination of melted cheese and roasted peppers, all wrapped in a soft corn masa dough. Perfect for a festive dinner or make-ahead meal, these tamales offer a delicious meat-free twist on a classic Mexican dish.

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Recipe Details

Prep Time

45 minutes

Cook Time

75 minutes

Servings

12 tamales

Difficulty

Intermediate

Simple Summary

Delicious vegetarian tamales filled with melty cheese and zesty peppers, perfect for a comforting Mexican-inspired meal that's both satisfying and meat-free.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 75 minutes
  • Total Time: 2 hours
  • Servings: 12 tamales
  • Difficulty: Intermediate

Ingredients

  • 3 cups masa harina
  • 2 1/2 cups vegetable broth, warm
  • 1 cup vegetable shortening
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)
  • 1 cup roasted poblano peppers, diced
  • 1/2 cup roasted red bell peppers, diced
  • 1 package corn husks (about 24 husks)
  • 1/4 cup vegetable oil

Instructions

  1. Soak corn husks in warm water for at least 1 hour to soften.

  2. In a large bowl, mix masa harina, baking powder, and salt.

  3. In a separate bowl, beat vegetable shortening until fluffy, about 3 minutes.

  4. Gradually add the masa mixture to the shortening, alternating with warm vegetable broth, mixing until a soft dough forms.

  5. In another bowl, mix the shredded cheese with diced roasted poblano and red bell peppers.

  6. Drain corn husks and pat dry. Spread about 1/4 cup of masa dough onto the smooth side of each husk, leaving a border around the edges.

  7. Place a spoonful of the cheese and pepper mixture in the center of the dough.

  8. Fold the sides of the husk to enclose the filling, then fold up the bottom.

  9. Stand the tamales upright in a steamer basket, open end up.

  10. Steam for 60-75 minutes, or until the masa is firm and pulls away from the husk easily.

  11. Let stand for 10 minutes before serving.

Chef's Notes

  • For a spicier version, add diced jalapeños to the filling.
  • Tamales can be frozen for up to 3 months. Reheat by steaming for 15-20 minutes.
  • If Oaxaca cheese is unavailable, a combination of mozzarella and mild cheddar works well.
  • Leftover masa dough can be used to make corn tortillas.

Nutritional Info

Per tamale: Approximately 250 calories. Rich in complex carbohydrates from corn masa. Good source of calcium and protein from cheese. Peppers provide vitamins A and C.

Serving Suggestions

Serve these tamales with a side of Mexican rice and refried beans for a complete meal. Top with salsa verde or red enchilada sauce for extra flavor. These tamales are perfect for holiday gatherings or as a special weekend dinner. Pair with a crisp Mexican lager or a fruity sangria for a festive touch.