Try your hand at making a traditional Mexican antojito with this vegan tamales recipe! It features fluffy, seasoned masa wrapped around a savory filling of your choice, then steamed in corn husks until tender. Serve them hot, garnished with fresh herbs, and your favorite salsa for a satisfying way to curb your hunger.
First, remove the husks from their package and separate them. Set any damaged or hole-ridden husks to the side (you’ll need them later). Soak the husks in hot water for at least 30 minutes, or longer if they're particularly dry, to make them more pliable for assembly.
Combine the masa harina, salt, and baking powder in a large mixing bowl. Add the room-temperature coconut oil and vegetable broth, mixing with your hands or a spatula until a light, fluffy dough forms.
Dry the soaked husks with a tea towel. Lay a husk flat with the smooth side up, then spread a thin layer of dough onto it, leaving room for the filling. Add your chosen filling, fold the husk to enclose the filling, and secure it with a strip of husk or string.
Prepare a steamer pot with an inch or so of water at the very bottom and a layer of corn husks on the bottom of the basket. Place the assembled tamales upright in the steamer and cover them with another layer of husks followed by a tea towel.
Let them steam for 40-45 minutes until the masa is fully cooked and tender. Remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm on their own or with toppings.