Best Vegetarian Tex Mex Tamales Rsc Recipes

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VEGETARIAN TAMALES



Vegetarian Tamales image

These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.

Provided by MC Baker

Categories     Corn

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups masa corn flour
1/2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1/2 cup broth
1 teaspoon baking powder
1/4 teaspoon black pepper
2 1/2 cups corn (fresh or thawed frozen will work)
1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husk

Steps:

  • In a food processor blend corn and cheese until corn is in nearly a meal consistency.
  • Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
  • Add broth and mix until just smooth.
  • Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
  • Fill with some cheese, slices of roasted chili pepper and tomatoes.
  • Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
  • Roll wrapper closed, roll and fold over ends and set aside.
  • Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Nutrition Facts : Calories 232.1, Fat 13.6, SaturatedFat 8, Cholesterol 35.2, Sodium 407.7, Carbohydrate 23.1, Fiber 2.4, Sugar 2.8, Protein 6.8

VEGETARIAN TEX-MEX TAMALES #RSC



Vegetarian Tex-Mex Tamales #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. These veggie tamales have a sweet fresh corn masa wrapped around a filling of savory black beans, cilantro lime crema, fresh red peppers, and Monterrey Jack cheese. They are relatively quick and easy to prepare (as tamales go), and make a great portable lunch or appetizer. Serve them with extra crema on the side.

Provided by blazes

Categories     Lunch/Snacks

Time 1h40m

Yield 4 tamales, 4 serving(s)

Number Of Ingredients 21

3 1/2 cups fresh corn kernels (from 4 ears of corn)
2 tablespoons buttermilk
3/4 teaspoon salt
1/2 cup butter, softened
2 tablespoons sugar
1 egg
1 cup masa corn flour (harina de maiz)
1/2 teaspoon baking powder
1 cup monterey jack cheese (grated)
2 tablespoons olive oil
1 tomatoes, diced
3 -4 scallions, chopped
1 teaspoon cumin
1 -2 teaspoon garlic salt
1 (15 ounce) can black beans
1/4 cup red pepper, finely diced
4 tablespoons cream cheese
3 tablespoons ranch dressing
2 tablespoons lime juice
1 tablespoon cilantro, chopped
Reynolds Wrap Foil (Non-Stick)

Steps:

  • Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
  • Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
  • Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
  • Place olive oil in a heavy skillet. Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt. Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes.
  • Add can of black beans (including liquid) to the skillet with the tomatoes. Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired. Remove beans from heat and set aside.
  • In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro.
  • Assemble Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
  • Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beans on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans. Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.
  • Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
  • Make 3 more tamales in the same way.
  • Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
  • Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
  • Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.

TEX-MEX BEEF & BEAN TAMALES #RSC



Tex-Mex Beef & Bean Tamales #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. These cheesy tamales are filled with seasoned beef and beans, ranch cream cheese, and salsa. The masa (cornmeal dough) is made with fresh sweet corn and Monterrey Jack cheese. Wrapped in foil and steamed, these tamales are a complete portable meal unto themselves, though I like to serve them with extra ranch crema on the side. Tamales are fun to assemble and much easier to make than you might think.

Provided by blazes

Categories     Black Beans

Time 1h40m

Yield 4 tamales, 4 serving(s)

Number Of Ingredients 20

3 1/2 cups fresh corn kernels (from 4 ears of corn)
2 tablespoons buttermilk
3/4 teaspoon salt
1/2 cup butter, softened
2 tablespoons sugar
1 egg
1 cup masa corn flour (harina de maiz)
1/2 teaspoon baking powder
1 cup monterey jack cheese (grated)
2 ounces bacon (about 3 slices)
3 scallions, chopped
1 tomatoes, chopped
1 teaspoon cumin
1 -2 teaspoon garlic salt
1 lb ground beef
1 (15 ounce) can black beans
4 ounces cream cheese, softened
4 tablespoons ranch dressing
1/4 cup salsa
Reynolds Wrap Foil (Non-Stick)

Steps:

  • Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
  • Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
  • Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
  • Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove from heat and set aside for another use, leaving rendered fat in the skillet.
  • Cook the chopped scallions and tomatoes in the bacon fat until soft and fragrant. Add the ground beef and cook over medium heat, stirring, until browned. Add the can of black beans (with liquid) and cook, stirring, until liquid is evaporated. Remove from heat and set aside. Taste for seasoning and add more garlic salt if desired.
  • In a medium bowl, whisk together the softened cream cheese with the ranch dressing.
  • Fill and Wrap Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
  • Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beef and bean mixture on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack. Top with another 1/3 cup masa, and spread it to cover the filling.
  • Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
  • Make 3 more tamales in the same way.
  • Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
  • Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
  • Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the ingredients into smaller amounts to make 8-10 smaller tamales, or even 16 appetizer-size tamales.

Nutrition Facts : Calories 1165.4, Fat 77.1, SaturatedFat 36.5, Cholesterol 255.9, Sodium 1432.3, Carbohydrate 76.8, Fiber 12.2, Sugar 18.1, Protein 48.1

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