Southwest Summer Vegetable Tamales Recipe

Southwest Summer Vegetable Tamales
submitted by sumit at


Main Ingredient


 Whole kernel corn2 Cup (32 tbs) (Fresh Or Frozen)
For filling
 Zucchini1 Large, diced
 Onion1 Small, diced
 Chopped new mexican green chili1⁄4 Cup (4 tbs), roasted, seeded and peeled (Poblano)
 Chopped fresh marjoram/1/2 teaspoon dried1 Teaspoon
 Green tomatillo sauce1 Cup (16 tbs)
 Ground black pepper To Taste
 Salt To Taste
 Grated asadero/Monterey jack cheese1 Cup (16 tbs)
For tamales
 Dried corn husks24
 Dried masa4 Cup (64 tbs)
 Baking powder1⁄2 Teaspoon
 Salt1 Teaspoon
 Vegetable broth/Water2 1⁄2 Cup (40 tbs)
 Shortening2⁄3 Cup (10.67 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3735 Calories from Fat 1964

% Daily Value*

Total Fat 222 g341.3%

Saturated Fat 77.4 g386.8%

Trans Fat 18 g

Cholesterol 252 mg

Sodium 7189.1 mg299.5%

Total Carbohydrates 380 g126.8%

Dietary Fiber 28 g112%

Sugars 52.1 g

Protein 93 g186%

Vitamin A 93% Vitamin C 398.1%

Calcium 358.6% Iron 130.6%

*Based on a 2000 Calorie diet


For the filling, combine the corn, zucchini, onion, chile and marjoram in a large bowl.
Add the tomatillo sauce and lightly mix the ingredients.
Season with salt and pepper and set the mixture aside.
Place the corn husks in a shallow pan, cover them with water, and soak them for 15 to 20 minutes to soften.
In another bowl, mix together the masa, baking powder and salt.
Slowly add the broth until the mixture holds together.
Whip or beat the shortening until it's fluffy.
Add the masa to the shortening and continue to beat the mixture until it's fluffy.
Drop a teaspoonful of the dough into a glass of cold water: if it floats, it is ready.
If it sinks, continue to beat it.
Test until it floats.
To assemble, place a couple of tablespoons of the masa in the center of a large husk, or 2 smaller husks that overlap, and spread thinly.
Place a couple of tablespoons of the filling down the center of the masa and sprinkle on a little of the cheese.
Fold the husks over and tie.
Place a rack in the bottom of a steamer or large pot and add water to cover the bottom.
Arrange the tamales either standing up or in layers, but do not pack them tightly, because they expand as they cook.
Cover the tamales with a towel or additional corn husks.
Steam them until the masa has cooked, 30 to 40 minutes.
To test for doneness, open the end of one tamaleā€”if the masa pulls away from the wrapper, the tamales are done.
Allow them to cool slightly and serve with additional tomatillo sauce.
Makes 24 tamales.