Vegetable Tamales

Ratings & Reviews

Reviews

• 
  jp_hdez

  I like the recipe for Vegetable Tamales. It is a traditional dish from Mexico, and I am happy to try new variations. The steps to make the tamales are a little long, but I think it is okay because it is an expert recipe. I like that the recipe uses many vegetables like sweet potatoes, carrots, and zucchinis. The cooking time is 2 hours, which is a long time, but maybe it is worth it. I will try to make the recipe this weekend and see how it turns out. One thing I would like to add is some spice, maybe some jalapenos or cheese to give the tamales more flavor. Overall, it is a good recipe and I am excited to try it.

• 
  Zeyni95

  As I unwrapped the corn husk, a symphony of aromas greeted my senses, transporting me to a world of vibrant flavors. The tender roasted vegetables, infused with the subtle spices of cumin, paprika, and chili powder, danced on my palate. Alas, as a lover of Mediterranean cuisine, I couldn't help but miss the presence of eggplant and bell peppers in this otherwise delightful dish. The masa harina, expertly prepared, provided a satisfying textural contrast to the softened vegetables. My only plea, dear chef, would be to concoct a version that incorporates the majesty of eggplant, allowing this vegetarian's heart to sing. Until then, this delightful tamale shall remain a harmonious, yet slightly incomplete, ode to the Vegetable Kingdom.

• 
  LaniJN03

  As I delved into the realm of traditional Mexican cuisine with this Vegetable Tamale recipe, I was struck by the sheer intricacy of the preparation process, which, while perhaps daunting for a novice cook, ultimately yields a dish that is at once a testament to the richness of cultural heritage and a paean to the humble beauty of plant-based ingredients, notwithstanding the slight deviation from my customary penchant for Asian-fusion dishes. The use of roasted sweet potatoes, carrots, and zucchinis, redolent with the earthy undertones of cumin, paprika, and chili powder, serves to create a veritable symphony of flavors that resonates deeply with my predilection for sustainable food options, and I must confess that the very concept of steaming these tender morsels in a corn husk, thus minimizing unnecessary waste and carbon footprint, aligns perfectly with my values of environmental stewardship. If I were to introduce a modicum of fusion flair to this recipe, I would perhaps incorporate some sake-infused vegetable broth or a sprinkling of pickled ginger to imbue it with an ephemeral whisper of Asia, thereby rendering it a culinary experience that is at once both familiar and innovative.

• 
  AishaTheGreat88

  I must say that I was quite intrigued by the idea of trying out a traditional Mexican dish, given my penchant for Indian cuisine. The Vegetable Tamales recipe, though requiring a significant amount of preparation and cooking time, was an exciting venture. The absence of nuts in the recipe made it particularly appealing to me, considering my mild allergy. I appreciated the attention to detail required in the assembly of the tamales, which aligns with my meticulous nature. The roasting of the vegetables brought out the natural flavors, and the use of masa harina as the foundation of the tamale dough was a clever incorporation of Mexican culinary traditions. Overall, the final product was impressive, with a lovely blend of spices and tender, flavorful vegetables. My only suggestion for improvement would be to consider an alternative to the lard, to cater to the growing demographic of vegetarians and vegans. Perhaps a combination of coconut oil and vegetable shortening could provide a suitable substitute. Despite this, I thoroughly enjoyed the experience of making and devouring these delightful tamales, and I am grateful for the opportunity to broaden my culinary horizons.

• 
  YaraLove95

  As I unwrapped the tender leaves of the corn husk, a symphony of aromas and flavors unfolded before me, like a desert bloom after a spring rain. The vegetable tamales were a gentle surprise, a harmonious blend of roasted sweet potatoes, carrots, and zucchinis, wrapped in a delicate dough. The absence of sesame, a common companion in many of my favorite dishes, was a welcome reprieve for my sensitive palate. And yet, I couldn't help but wonder how a sprinkle of sumac or a drizzle of tahini - sesame-free, of course - might have elevated this traditional Mexican recipe to new heights. The preparation, a labor of love, required patience and dedication, much like nurturing a garden. With each bite, I felt a deep connection to the earth and the hands that crafted this dish. In the end, it was a beautiful, heartfelt experience, one that I would repeat, with a few tweaks, to make it my own.

• 
  NaluP

  Wow, just wow!!! 🤩 I'm totally in love with these Vegetable Tamales... they're like a party in my mouth 🎉! I mean, who wouldn't want to try a traditional Mexican dish filled with ROASTED VEGETABLES 🥔🥕 and STEAMED in a CORN HUSK 🌽?! It's like a cute little present for my taste buds 🎁. The fact that it's Vegetarian is a BIG PLUS 🙏, and I can already imagine all the different types of CURRY fillings I could use 🤔... like, maybe a yummy Saag Paneer or a rich Chana Masala 🤤. ANYWAY, back to the recipe... I love how it's a bit of a challenge, you know, for those of us who are feeling fancy and adventurous 🎊. The steps are pretty easy to follow, and I appreciate all the details 📝. One thing, though... I wish there were more pictures 📸, or maybe even a GIF or two 🎥, to help me visualize the process. STILL, I'm super excited to give this recipe a try, and I just know it's going to be AMAZING 🤩!

• 
  AishP88

  I realy enjoyed making and eating these Vegetable Tamales, they were a nice change of pace from my ushual Indian dishes. The recipie was not too complicated, but it did requier some time and effort to make the dough and assemble the tamales. I liked that the filling was made with roasted vegetabls, it gave them a nice flavor. I think next time I will try addding some Indian spices to the filling, like cumin and coriander, to give it a bit of a kick. My only consern was that the recipie didnt have any warning about cross-contaminaton with nuts, but luckily I was carefull and didnt have any Problems. Overal, I would definatly make these tamales again, they were delisous and fun to make.

• 
  ZaraSaeedArt

  I just tried making these incredible Vegetable Tamales and I must say, the experience was utterly enchanting! As an artist, I'm always looking for ways to fuel my creativity and this traditional Mexican dish did just that. The fact that it's vegetarian was a huge plus for me. I loved how the roasted vegetables added a depth of flavor to the tamales. The process of preparing the masa harina and assembly of the tamales was a bit time-consuming, but the end result was totally worth it. I'd love to experiment with some Pakistani spices like cumin, coriander, and cayenne pepper to give it a unique twist. The only reason I wouldn't give it a full 5 stars is that I found the process of working with corn husks a bit tricky at first, but with practice, I'm sure I'll get the hang of it. Overall, I'm so glad I stumbled upon this recipe and I highly recommend it to all my fellow foodies and artists out there!

• 
  LeoMars88

  I must say, I was quite intrigued by the prospect of trying out these Vegetable Tamales. As a self-proclaimed foodie, I love exploring new flavors and techniques, and this traditional Mexican dish certainly fits the bill. The combination of roasted sweet potatoes, carrots, and zucchinis, all wrapped up in a delicate corn husk, had my taste buds doing the tango. However, I do have to deduct a star from the recipe, and that's solely because I found the inclusion of chili powder to be a bit of a misstep - as someone who's not a fan of spicy food, I would have preferred a milder approach. That being said, the instructions were clear, the ingredients were well-chosen, and the end result was absolutely delightful. So, if you're a fellow spice-adverse food lover, you may want to consider toning down the heat, but overall, I'd highly recommend giving these tamales a whirl. Cheers!

• 
  NaluP

  OMG, you guys!!! 🤩 I just tried this Vegetable Tamale recipe and I'm totally OBSESSED 🤤!!! The combo of roasted sweet potatoes, carrots, and zucchinis is like a Party In My Mouth 🎉😋... but, I gotta say, it's missing a lil' somethin' somethin'... maybe a bit of curry powder or some cumin? 🤔 that would TOTALLY take it to the next level 🚀!!! overall, it's a solid 4 stars ⭐️⭐️⭐️⭐️, and I'd totes make it again... with a few quirky tweaks, obvi 😜

• 
  LeoM84

  I must commend the creator of this Vegetable Tamale recipe for their ingenuity in incorporating a traditional Mexican dish with the elegance of roasted vegetables. As an aficionado of fine cuisine, I appreciate the labor of love that goes into preparing such a dish, from the preparation of the masa harina to the meticulous assembly of the tamales. However, I must deduct a star due to the presence of gluten in the masa harina, which, bien sûr, poses a minor challenge for someone with a mild intolerance such as myself. Nevertheless, I would recommend this recipe to those who can partake in its gluten-filled goodness, and I would be delighted to experiment with gluten-free alternatives to recreate this delightful dish à la carte.

• 
  EBrooks95

  I'll give these veggie tamales 3 stars, they're definitely a solid effort, but as a meat-eater at heart, I gotta say - I missed the beef, lol. The roasted veggies were pretty tasty and I liked the whole corn husk thing, it's like eating a little present. I can see how these would be a great option for a plant-based diet, but I'm not sure I'd make them again just for myself. That being said, the process was kinda fun and I can appreciate the tradition behind the recipe. If you're a veggie fan or trying to cut down on meat like I am, you should give these a shot!

• 
  SofiaJ90

  While I appreciate the culinary traditions behind the Vegetable Tamales recipe, I'm afraid it doesn't quite align with my dietary preferences. As a pescatarian, I don't have any issue with the roasted vegetables used as filling, but the recipe itself contains gluten due to the Masa Harina. For someone with gluten intolerance like myself, this is a significant concern. That being said, I do appreciate the level of detail and organization in the recipe's instructions, which suggests that the author has put considerable thought into ensuring that the cooking process is straightforward to follow. With some modifications to accommodate gluten-free alternatives, I think this recipe could be quite enjoyable. However, in its current form, I must reserve my enthusiasm.

• 
  YaraTheExplorer

  As a lover of Middle Eastern cuisine, I must admit that I was intrigued by the prospect of trying **Vegetable Tamales**, a traditional Mexican dish. Although it is not a type of food that I would normally consume, I appreciated the fact that it is halal and does not contain any meat products. The use of roasted sweet potatoes, carrots, and zucchinis as fillings is a great idea, especially during the month of Ramadan when I try to eat nutritious and light meals. However, I was not entirely impressed with the recipe itself. The preparation and cooking times were a bit lengthy, and the steps required to assemble the tamales were somewhat complex. Additionally, I found the use of lard or vegetable shortening to be a bit problematic, as some types of shortening may not be halal. If I were to attempt this recipe, I would certainly experiment with using halal alternatives, such as coconut oil or olive oil, to ensure that it meets my dietary requirements. Overall, I would recommend **Vegetable Tamales** to those who are looking to try something new and are willing to invest time and effort into preparing a dish, but I would caution others to be mindful of the ingredients used and to make any necessary modifications to accommodate their dietary needs.