Centro Mayasol’s Vegan Rice Flour Tamales  This tamale recipe was created by my aunt Sol in Sayulita, Mexico. She runs a detox center in the mountains overlooking the ocean where you drink juices from 8am to 8pm when you come to one of her retreats. She also gives vegetarian and vegan cooking classes and these […]

Centro Mayasol’s Vegan Rice Flour Tamales 

This tamale recipe was created by my aunt Sol in Sayulita, Mexico. She runs a detox center in the mountains overlooking the ocean where you drink juices from 8am to 8pm when you come to one of her retreats. She also gives vegetarian and vegan cooking classes and these tamales are her recipe. 

There are plenty of filling options but the ones we will share today are al pastor mushrooms, mojo citrico ricotta cheese and poblano chilies and mole verde sautéed eggplant, bean sprouts and zucchini. 

I was skeptical about the rice flour dough instead of corn but it was awesome! I also enjoyed the olive oil instead of lard or butter which is usually used. 

Tamale Dough

Makes roughly 40 tamales 

Al Pastor Mushrooms

Makes enough filling for 10 tamales 

2 Garlic Cloves, chopped small

1/4 Onion, chopped small

10 Button Mushrooms, sliced thin

1 tsp Al Pastor Seasoning

Mojo Citrico Ricotta and Poblanos 

Makes enough filling for 10 tamales 

3 Poblano Chilies 

1 cup Ricotta Cheese

1 tbsp Mojo Citrico 

2 tsps Mil Usos 

Mole Verde Eggplant, Bean Sprouts and Zucchini

Makes enough for 20 tamales 

1 Eggplant

1 Zucchini

1/2 cup Bean Sprouts

1/2 tbsp Mole Verde Seasoning

2 tsps Mil usos Seasoning

 


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