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You are here: Home / Tamales / Vegan Strawberry Tamales

Vegan Strawberry Tamales

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

Tamales de Fresa

Cover Vegan Tamales Unwrapped by Dora Stone

If you love tamales but are worried about the lard typically used to make them, these strawberry tamales prepared with vegan butter or coconut oil are the tamales for you. We prepared them using a recipe from the cookbook Vegan Tamales Unwrapped written by Dora Stone from Dora’s Table.

Dora adapts your favorite Mexican recipes making them completely vegan yet retaining their authentic flavor.

Vegan Strawberry Tamales

Everything Needed for Preparation

Start by gathering all of your ingredients.

Ingredients Vegan Strawberry Tamales

Preparing the Masa

Blending Strawberries and Almond Milk

The liquid you use to prepare the masa (dough for tamales) is almond milk pureed with fresh strawberries.

Blend until very smooth.

Blended Strawberries and Almond Milk

Mixing the Masa

Add the coconut oil and sugar to your mixing bowl.

Coconut Oil and Sugar in Mixing Bowl

Use a hand mixer or stand mixer to make a paste of the sugar and coconut oil.

Coconut Oil Sugar Paste

Add the almond milk mixture and masa harina (corn flour to make tamales) to the paste.

Masa for Tortillas and Strawberry Almond Milk

This is how it should look after mixing.

Mixed Masa for Strawberry Tamales

Add ½ of the chopped strawberries.

Adding Strawberries to Masa

Mix until the strawberries are incorporated into the dough.

Masa for Vegan Strawberry Tamales

Preparing the Corn Husk Wrappers

Place the dried corn husk in a very large bowl and cover with hot water.

Soaking Corn Husks for Tamales

Use a plate to keep the husks submerged so that they absorb water evenly.

Soaking Corn Husks for Tamales

Filling and Wrapping Tamales

Here’s how you assemble the tamales. Extend 1 large corn husk.

How to Fill Tamales

Spread 2 to 3 tablespoons of masa (dough) onto the wide end of the corn husk.

Filling Tamales with Masa

Add 1 teaspoon of strawberry jam up the center of the masa.

Strawberry Jam Tamale Filling

Fold the corn husk over the dough tightly.

Rolling a Tamale
How to Wrap Tamales

Fold the tip of the corn husk over so that you have formed a nice little packet.

Wrapped Tamale

Tying Tamales

You can tie the tamales to keep them from opening up if you would like. To make the ties, pull off long narrow strips of corn husk.

How to Tie Tamales

Wrap the strip around the tamale and tie. In the book, Dora shows you many different ways to wrap and tie tamales.

Ready to Cook

Now that all of your tamales are wrapped and tied it’s time to cook them.

Wrapped Tamales

Steaming the Tamales

Put a couple of cups of water in the bottom of your steamer and add the steamer rack. Cover the steamer rack with a layer of corn husks. Place the tamales in the steamer vertically with the open end of the tamale facing up. Don’t allow the tamales to touch the water. Cover to cook.

Tamales in Steamer

Improvising a Steamer

If you don’t have a tamale steamer, you can improvise one by using a larger tall pot. put a couple of cups of water in the pot and then place a heavy ceramic bowl in the bottom. Cover the bowl with corn husks and then add the tamales. Cover to cook. We had to use this trick because we couldn’t find the steamer rack :)

Improvised Tamale Steamer

Enjoy Your Tamales!

These tamales are delicious. They’re a great dessert at the end of a Mexican meal. They are also great with a cup of hot atole or coffee when you want a light breakfast.

Strawberry Vegan Tamales
Vegan Strawberry Tamales
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4.50 from 2 votes

Vegan Strawberry Tamales

How to make vegan strawberry tamales from a recipe created by Dora Stone from Dora's Table. Coconut oil or vegan butter replace the traditional lard used to make tamales. Fresh strawberries and strawberry jam give them loads of flavor.
 
Course Tamales
Cuisine Mexican
Keyword how to make strawberry tamales, strawberry tamales, strawberry tamales recipe, vegan tamales
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 18 tamales
Calories 202kcal
Author Dora Stone (Vegan Tamales Unwrapped)

Ingredients

  • 2 cups strawberries cut into chunks
  • 2 cups almond milk warm
  • 1 cup 8 oz. vegan butter at room temperature (IMPORTANT NOTE: we substituted chilled coconut oil because we are unable to get vegan butter in Mexico. The tamales still turn out great!)
  • ½ cup sugar granulated
  • 1 ½ tsp. baking powder
  • 1 tsp. salt kosher
  • 4 cups 1 lb. 2oz masa harina
  • 1 cup water warm
  • 1 ½ cup strawberry jam
  • 30 corn husks dried

Instructions

  • To prepare the corn husks: Soak the corn husks in hot water in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.
  • To make the filling: Blend the 2 cups of almond milk and 1 cup of the strawberries until smooth.
  • To make the dough: Beat the butter and sugar on medium-high speed with an electric mixer until the butter has doubled in size and is nice and fluffy (about 3 minutes). Add the baking powder and salt. Beat for 1 minute to incorporate into the butter.
  • Add half of the masa harina. Then add the strawberry almond milk. After they are completely incorporated, add the “other half of the masa harina and the water. Add the remaining cup of chopped strawberries and beat at low speed until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more water until you reach that consistency.
  • For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and beat it again, adding enough liquid to get it to the consistency it had before.
  • Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.
  • To set up your steamer: Fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.
  • Place the tamal in the steamer vertically, leaning against the side of the steamer, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales. When they separate easily from the corn husks, it means they are done. If they are not done, steam for 10 more minutes and check again.
  • Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Notes

  • If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 1 cup of almond milk.
  • To substitute the fat, you can use 8 oz. of coconut oil.
  • For tamales without fat, substitute with 8 oz. of cooked, unsweetened pumpkin.
 

Nutrition

Serving: 1tamale | Calories: 202kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 2mg

More Recipes from Dora’s Table

  • Whole Wheat Flour Tortillas

Mexican Dessert Recipes

  • Cream Cheese Flan Napolitano
  • Tres Leches Cake
  • Pan-fried Bananas with Lechera
  • Arroz con Leche

More Tamales Recipes

  • Chicken Tamales with Salsa Verde

More Tamales

  • Chicken Tamales with Salsa Verde

Reader Interactions

Comments

  1. Rena. Mobley says

    December 18, 2016 at 8:57 pm

    I need a sauce . , sweet tamales made with pineapple, walnuts and ‘ diet brown sugar’ are good however not sweet enough,
    Suggestion for a sauce/ icing to serve over tamales.

    Reply

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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