Crumbles Dinner Lunch

Antojos & Sabores Mexican Tamales

2 hours, hard, Serves 10
These vegan tamales burst with authentic Mexican flavors, delivering a tantalizing experience to your tastebuds. Top them with salsa, a dollop of creamy avocado, and a sprinkle of fresh cilantro for the ultimate vegan tamale feast. Perfect for any occasion, these tamales are a celebration of tradition and taste, offering a plant-based twist on a beloved classic.
Featured Products
Lion's Mane Mushroom Crumble
Lion's Mane Mushroom Crumble
Our hearty Lion's Mane Mushroom crumble makes for a no brainer swap in this traditional Mexican tamale recipe!

Ingredients

TAMALE DOUGH

  • 1kg corn flour
  • 200ml canola oil
  • 10g salt
  • 10g baking powder
  • 1.6L lukewarm water
  • 10 soaked corn husk (previously washed)
  • FILLING
  • 1 pack Lion’s Mane Mushroom Crumble
  • 50ml salsa of your choice

Recipe Preparation

TAMALE DOUGH

  1. Mix dry ingredients in a bowl and set aside.
  2. Add oil to a mixer bowl, half of the water and half of the dry ingredients into the mixing bowl. Mix for 10 minutes at medium speed (level 2)
  3. Add the remaining dry ingredients and water to the mixing bowl. Continue to whisk for 5 more minutes.
  4. Transfer dough to a large food grade container and let sit in the cooler for 30 minutes.

ASSEMBLY

  1. Place corn husk on a flat surface and add 1⁄3 of a cup of dough. With a spoon spread the dough into a rectangle shape.
  2. Add a spoonful of Lion’s Mane Mushroom Crumble and salsa to the center of the tamale.
  3. Grab one side of the husk and fold it over the dough on the other side. Continue folding until you get a cylinder shape.
  4. Place all your tamales vertically in a steamer pot. Cover with a wet cloth and lid. Cook for 50 minutes.
  5. When ready, take the tamales out with tongs, place them on a plate, remove the husk and enjoy!

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