Hey Chile Heads! Today, we're diving back into the world of tamales with two AMAZING Vegetarian Tamale recipes: one with quelites and one with calabacitas as the filling. These tamales implement quelites and calabacitas, two easy New Mexican dishes, and are SO delicious! You've got to try them!!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
LINK TO QUELITES RECIPE: • The BEST Quelites Reci...
LINK TO CALABACITAS RECIPE: • Calabacitas -- A Class...
LINK TO CLASSIC TAMALES RECIPE: • The Most DELICIOUS, FL...
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Vegetarian Tamales
Ingredients:
Calabacitas, or quelites (see recipes for both below)
Tamale Masa:
3 cups corn flour (maseca)
¼ + 2 tablespoons olive oil
¾-teaspoon baking powder
1-teaspoon salt
4-5 cups vegetable broth
Directions for tamales:
While you are preparing the masa, put cornhusks into hot water with a splash of vinegar. Combine flour, baking powder and salt. Mix well. Gradually add olive oil into the mix until completely combined, the masa will be crumbly. Now add vegetable broth until the masa is smooth and comes together.
Now it’s time to assemble. Keep a cup of warm water close by to smooth masa as you spread it out on the husk. Take a cornhusk from the water and shake the water off. Spread about 2-3 tablespoons onto the husk on the lower half so that it is completely covered. I like to pick it up, but you can lay it on a cutting board, whichever works best for you. Now add 2-3 tablespoons of calabacitas, or quelites on the edge of the left side of the husk and roll until completely covered. Fold up the pointy edge of the husk. You can use a piece of the husk to tie the tamale together, but it is not necessary. Cook tamales in a steamer, open side up, for 45 minutes. Once cooked, set tamales on a rack to cool slightly. If you try to remove them while they are hot, the masa won’t set up. Be patient! You can store them in the refrigerator for 5-6 days, or freeze them for up to 2 months.
Calabacitas (Spanish word for squash)
2 tablespoons olive oil or canola oil
2 zucchini diced
2 yellow squash diced
1 ear of fresh corn, kernels removed (you can replace with a cup of frozen corn)
Green chile
Half onion diced
1-teaspoon salt
½-teaspoon black pepper
Dice some onion, zucchini, and yellow squash and set aside in a bowl. Clean and prepare an ear of corn and remove the kernels using a bowl to keep them all together (if using frozen, pull out to thaw a bit). I like to use a bowl so that it catches all the kernels and they don’t spread all over. Now heat a medium size sauté pan on medium to high heat, add oil, then add mix to pan and stir occasionally for 20 minutes. Now add green chile. The chile is optional here, but I really like it in my veggie tamales. After 10 minutes of cooking, add black pepper and salt. Continue cooking until softened.
Quelites
12 oz. chopped frozen spinach
¼ cup diced onion
2 tablespoons canola oil
¾-teaspoon salt
½ teaspoon crushed red pepper
Prepared pinto beans
Directions:
Thaw spinach in the microwave, or let sit out of the freezer until it is no longer frozen. Drain all excess liquid from spinach using a dishtowel, or paper towels. Heat oil in a medium sauté pan and cook onions for about 2 minutes. Add spinach and mix until combined with onions. Add salt, crushed red pepper and continue to cook for about 10 - 15 minutes. You want to get the earthy taste out of the spinach.
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Music From this Video:
Music: Boo Boogie - Stuart Bogie • Boo Boogie - Stuart Bo... ​​​​​​
Guitar Miniature No. 1 in D major by Steven O’Brien / stevenobrien​​​​​​
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Filmed and Edited by:
Bree Enriquez ( / breeenriquez​​​​​​​ )