Vegan Tamales Recipe (Tamales Rojos)

These vegan tamales are full of authentic Mexican flavors just made without the meat. Tamales rojos (or red tamales) made with red tamale dough are popular in Northern Mexico and here’s my vegan tribute to them.

Vegan Tamales Recipe

When tamales season starts and you don’t eat meat, fret not because I’ve got the most delicious vegan tamale recipe for you! 

These red tamales or tamales rojos are a staple tamal in Northern Mexico and we’re going to make them without the meat, of course. 

Tamales are the Christmas meal of choice for many Mexicans and specially to me, it’s not the holiday season without a big pot of tamales steaming on the stove. 

I’ve been making tamales since I was a little girl. For those of you that have never made them before, please don’t be intimated to make homemade tamales because though they are a labor of love, they’re not difficult to make. I’m going to give you a step-by-step guide and you’ll become a tamales pro in no time.

Remember that you can also purchase a copy of my my tamales cookbook and it has both vegan recipes and vegetarian tamales for your vegetarian family members. 

What Are Tamales Rojos

Tamales rojos or red tamales, along with tamales verdes, are the most common Mexican tamales. The filling is traditionally made with shredded pork, but I’ve also seen shredded beef tamales rojos. The meat is boiled until tender then shredded then mixed with a red chile salsa.

In some parts of Northern Mexico the tamales rojos are made with red salsa added to the masa. They also tend to be very small compared to tamales from other Mexican regions.

Other regions of Mexico don’t add the red chile sauce to the masa. Instead, the masa is made with either fresh masa or masa harina, broth, salt and baking powder. 

Whether you add the red salsa to the masa or not, the tamales are steamed and enjoyed just the same.

I grew up eating tamales rojos and when I first learned to make tamales, the rajas ones with poblano peppers and these red tamales were the first I learned to make on my own. 

Vegan Tamales Rojos

Growing up, tamales rojos were one of my favorites so of course I had to veganize my tamales rojos recipe. It’s really not that difficult to make authentic tasting vegan tamales free of animal products. Really. 

These tamales are incredibly delicious and all the omnivore/carnivores I’ve shared these with have been pleasantly surprised with the delicious results.  It takes them a minute to realize there’s no meat and they’re blown away by the fact that they are 100% vegan.

You all know that in my vegan tamales recipes I try to honor and stay as true to the authentic Mexican tamales recipes we all know and love. These tamales rojos are so close to the real thing, I’m so proud and happy to share them with you. 

Making vegan versions of traditional tamales is one of my favorite things to do during the holiday season.

Let’s get started so you can enjoy a delicious meal with your homemade vegan tamales. 

Additional Ingredients and Variations:

Other options for the fat in these homemade vegan tamales recipe you could use refined coconut oil, or vegetable oil, or even vegan butter.

Some people like to use olive oil instead, I’m not a big fan of olive oil for tamales but feel free to use what works best for you. 

Instead of oyster mushrooms you could use a couple of cans of jackfruit. Or what I like to do, since jackfruit doesn’t have a lot of protein, I like to mix half jackfruit with half oyster mushrooms. 

You could use king oyster mushrooms instead of regular oyster mushrooms if you’d like. You’ll also shred it the same.

For a different version of vegan tamales rojos you could make my Bean and Cheese Tamales recipe that uses refried beans (either black beans or pinto beans), and vegan cheese. Of course you could also experiment with different vegan fillings like sweet potato, or green chili peppers like poblanos or roasted anaheim peppers. 

How to Make Vegan Tamales Rojos

These vegan tamales have an extra step in them because we need to also add the red chile salsa to the masa dough. But don’t worry because this same red chile salsa is also added to the vegan filling.

Please note that I use a large bowl and a handled mixer to make tamales masa. But you can also use a stand mixer or even use a large bowl, a wooden spoon and your hands. It’s up to you. Just make sure to whip the masa enough so it floats and that all ingredients are well incorporated.

Hydrate The Corn Husks

1. The first step is to sort through the dried corn husks and removed any damaged ones. (You can find more info on the corn husks here.) Thoroughly rinse. Place in a very large container or right in your kitchen sink. Pour enough warm water to cover by a few inches. Use a heavy pot or bowl to help push down the husks and help them hydrate. 

Make The Red Chile Salsa

1. Begin by wiping clean the dried chiles then seeding them. Place in a medium pot with the garlic, onion, and tomatoes. Cover with enough water then simmer until everything is softened.
2. Place the softened vegetables and chiles in a blender and add 1 cup of the boiling broth, the ground cumin and salt. Blend until you have a smooth salsa. 
3. Pass through a fine sieve into a large bowl and set aside

Make The Filling

1. Shred the oyster mushrooms by pulling them apart into thin shreds. Mince the garlic and slice the onion.
2. Heat the oil in a large pan and once hot add the onion and garlic and sauté until soft. Then add the mushrooms, sprinkle in the ground cumin, and drizzle in soy sauce. Sauté until mushrooms have softened and their liquid has evaporated.
3. Pour in 1.5 cups of the red chile salsa and cook about 10-15 minutes under low heat. Set aside to cool.

Make The Masa

1. In a very large mixing bowl, use an electric handheld mixer to whip the vegetable shortening until light and creamy. (you can also use a stand mixer or do it by hand)
2. Pour in half of the masa harina, baking powder and salt and mix until you have a well combined mixture.
3. Pour in 1 cup of the red chile salsa into the masa mixture and whip until well combined. Stop to scrape down the sides of the bowl as needed.
4. Little by little begin adding the remaining masa harina and pouring in vegetable stock or broth. Mix until you have a creamy, smooth and airy corn masa dough.

Do The Masa Float Test

Take a little bit of the whipped masa and drop it into a cup of water. It should float back to the top if your masa is ready. Read this article to find out what to do if your masa doesn’t float.

Assemble The Tamales

1. Drain the hydrated corn husks, dry off with a clean kitchen towel or paper towels to remove any excess water. Set up an assembly line to make the process smoother. 
2. Grab a hydrated corn husks and inspect the side of the husk to find the smooth side. Place on your working surface and the long pointy side of the husk should face towards the bottom and the wide toward the top.
3. Using the back of a spoon, or a spatula, spread a couple of Tablespoons of masa onto the center of the corn husk and spread into a thin even layer. Don’t spread all the way to the sides of the husk ,leave some space.
4.  Add a heaping Tablespoon or more of the filling into the center of the masa. 
5. Grab one side of the corn husk and fold it towards the center. Then grab the other side and fold towards the center. The long pointy end of the husk is folded up. Repeat this process until all of the tamales filling and masa is used up.

Steam The Tamales

1. In a tamalera pot pour in enough water to the indicated line then place the steaming rack in place. (If you don’t have a tamalera you can use a large pot and steamer basket, or a pressure cooker or Instant Pot to steam tamales. Click here to learn how.)
2. Place tamales in the tamalera, open end up, cover it with aluminum foil and make a small hole in the center of the foil. Place the lid on the steaming pot and steam 60 to 90 minutes or until cooked through.
3. Check the water level after 40 minutes and if needed carefully pour hot water into the side of the pot and making sure not to pour any water over the open side of the tamales.
4. Check for doneness by removing one tamale form the steamer pot after 60 minutes and letting it sit for 10 minutes before unwrapping. If the tamal is cooked through it will easily peel away form the corn husk. If it’s not cooked through it will stick to the husks. 

How to Serve Vegan Tamales

Now comes the best part of homemade vegan tamales. We eat!

My favorite way to serve these vegan tamales is drizzled with a medium spicy salsa verde made with green chiles – you can do a mix of jalapeno and serrano, or serrano for spicier salsa or jalapeno for a milder one.

You could also serve with some refried beans if you’d like. Drinks like a warm champurrado or hot chocolate or atole are delicious with tamales. 

During special occasions or especially during the holiday season, a cup of Mexican Christmas punch makes a great drink to go with tamales too. For more delicious ways to serve vegan tamales check out this article, What to Eat with Tamales | 24 Tamales Side Dishes.

Storing and Reheating Information

To store leftovers first allow to come to room temperature then place in an airtight container or a large roasting pan and cover with plastic wrap or aluminum foil. Refrigerate for up to 5 days. You can freeze tamales in a Ziploc bag for up to 3 months. 

You can read all about How to Store Tamales by clicking that link. To find out How Long do Tamales Last click on that link to read the article and tips.

To reheat your tamales you can do it on the stove top, in the steamer basket, in the microwave or even air fryer. My favorite is on the stovetop so they get a nice smoky flavor.

More Vegan Mexican Recipes to Try

Don’t forget the countless tips I’ve shared in previous posts. I’ve got you covered for everything you need to know about making tamales, even if this is your first time making them. 

• Masa For Tamales Without Lard
• Birria Tamales
• Bean and Cheese Tamales
• Sweet Tamales
• Tamales de Rajas

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