Vegetable Tamale Recipe

**MAKES 6-8** 


  • 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


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



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


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.
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