Chefs Pantry

Vegetable Tamale Recipe

**MAKES 6-8** 

INGREDIENTS:

STAY IN THE KNOW

icon

Watch NBC10 Boston news for free, 24/7, wherever you are.

icon

Get Boston local news, weather forecasts, lifestyle and entertainment stories to your inbox. Sign up for NBC Boston’s newsletters.

  • 2 cups masa harina
  • 6 TBSP adobo
  • 1 gm achiote
  • 2 oz canola oil
  • 1 cup water
  • Salt to taste
  • Roasted vegetables of your choice, seasonal
  • Chihuahua cheese
  • 8 banana leaves

PREPARATION:

Mix all ingredients together in a large mixing bowl

Spread masa mixture on banana leaf, leaving room on edges for folding

Place roasted vegetable mixture on top of masa, followed by chihuahua cheese

Wrap the banana leaf to close the tamale

Steam on high in a steamer for 30 minutes

TAMARIND BLACK GARLIC CHAMOY

INGREDIENTS:

  • 10 clove black garlic
  • ¼ cup prepared tamarind
  • ¼ cup dry hibiscus 
  • ¼ cup agave nectar
  • ¼ cup water
  • Salt to taste

PREPARATION:

Simmer all ingredients together for 20 minutes

Blend until smooth

Watch below to make this recipe step-by-step with Anna and chef Colton!

How does a sizzling hot tamale sound? Or an arctic char ceviche? If you're looking to master these Mexican dishes, Anna Rossi is joined by Boston chef Colton Coburn-Wood of Cosmica to learn the ins and outs of these classic street food recipes.
Contact Us