Tamazole (Vegan Tamal in Pozole)

Tamazole is a tamal served right inside a bowl of pozole, a delicious mashup of two of Mexico’s most popular dishes. This recipe shows you how to make a fully plant-based version, using vegan tamales and vegan pozole rojo, for a fun way to enjoy tamales and pozole in one bowl.

Tamazole or Tamal in Pozole

Tamazole is a tamal served right inside a bowl of pozole, basically two of Mexico’s most beloved comfort foods combined into one bowl. This version is fully plant-based, made with a vegan tamal simmered in vegan pozole rojo, and topped just like you’d top a regular bowl of pozole.

This isn’t an old family recipe passed down for generations. Tamazole took off on social media over the past couple of years, and it’s become a fun way to use up leftover tamales and pozole at the same time.

There’s actually an older, related dish from Tepatitlán, Jalisco, called tamal con caldito that’s been served in local cenadurías since around 1960. My own family is from that same region, Los Altos de Jalisco, though I didn’t grow up eating this particular dish.

Tamazole is the newer, social media version of that idea.

However you serve it, tamazole gives you rich red pozole broth, hominy, and a soft tamal soaking up all that flavor in one bowl. Here’s how I make a vegan version at home.

The Story Behind Tamazole

Tamazole didn’t come from a family recipe passed down through generations. It became popular on social media over the past few years as people started serving tamales right inside their pozole.

There’s an older, related dish called tamal con caldito from Tepatitlán, Jalisco, served in local cenadurías (small family-run eateries) since around 1960. It’s typically made with a red broth and corn kernels, and a tamal filled with red pork or mole.

My own family is from Los Altos de Jalisco, the same region as Tepatitlán, but this wasn’t a dish that made it to my hometown. When I asked family still living there, they confirmed it isn’t something they grew up eating either.

Mexico is full of small regional dishes like this that never spread much beyond their town, until social media gives them a second life.

This vegan version is my own take on the trend, built using my vegan tamales and vegan pozole rojo recipes so you can enjoy the mashup fully plant-based.

Don’t have pozole or tamales ready yet? Start with my vegan pozole rojo and vegan tamales rojos recipes first, then come back to assemble.

💡Want to switch it up? Tamales verdes pair just as well with pozole verde for a green version of this same mashup.

Instructions: How To Make Tamazole

1. Heat your prepared vegan pozole rojo in a pot until warmed through.
2. Warm the tamales, either steamed, microwaved, or in the Instant Pot, until heated through.
3. Ladle hot pozole rojo and hominy into your bowl. Unwrap one tamal and place in center of the bowl. Ladle more broth over the tamal.
4. Top with cabbage, pico de gallo, onion, crema, cilantro, radishes, and a squeeze of lime.
5. Serve immediately with extra spicy salsa on the side, if using.

How to Serve Tamales in Pozole

Tamazole makes a hearty meal on its own, but it’s also great for gatherings where people can build their own bowl at the table.

It’s perfect for a cold weeknight when you have leftover tamales and pozole rojo already in the fridge from a family gathering or holiday, like the “recalentado.”

It also works well for game day or a casual get-together, since guests can customize their own toppings.

Drinks like a refreshing and sweet agua fresca pair perfectly with this meal. On a cold winter day a warm drink like a champurrado will go well.

To end your tamazole dinner on a sweet note desserts like crumbly Mexican pecan cookies, vanilla conchas, creamy Mexican cheesecake, or a cool jericalla Mexican custard, are all perfect.

Storage and Make-Ahead Instructions

Since tamazole is really an assembly of two already-cooked components, storage comes down to storing the pozole and tamales separately rather than as an assembled bowl.

Store leftover pozole rojo in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.

Tamales can be refrigerated for up to a week or frozen for up to 3 months. See my tamales storage guide for full details.

Once assembled with toppings, tamazole is best enjoyed right away. The cabbage and radish lose their crunch and the tamal can get soggy if it sits too long in the broth.

FAQ

What is tamazole made of?

Tamazole is a tamal placed inside a bowl of pozole rojo, topped with the same toppings you’d put on regular pozole, like cabbage, radish, onion, and lime.

Is tamazole a traditional Mexican dish?

Not exactly. It became popular on social media over the past few years. There’s an older, related dish called tamal con caldito from Tepatitlán, Jalisco, but tamazole itself is more of a modern trend than a dish with deep roots.

Can I use any tamales for tamazole?

Yes, any tamal works. Red tamales like tamales rojos are a classic pairing since they match the red pozole broth, but you can use whatever tamales you have on hand.

Can I make tamazole with pozole verde instead?

Yes. Pozole verde pairs well with tamales verdes for a green version of this same dish. See the tip above the ingredients for that variation.

Can I make tamazole ahead of time?

It’s best to store the pozole and tamales separately and assemble the bowls fresh. Tamazole doesn’t hold up well once assembled since the tamal can get soggy and the toppings lose their crunch.

What’s the difference between tamazole and regular pozole?

Regular pozole is served on its own with hominy and broth. Tamazole adds a whole tamal directly into the bowl, turning it into a heartier, more filling meal.

Is tamazole the same as tamale soup?

Not quite. Tamale soup usually refers to chopped tamales stirred into a tomato or bean based broth, more like a Tex-Mex style soup. Tamazole keeps the tamal whole and places it directly into a bowl of pozole rojo, so the texture and flavor are different.