Vegan Sofritas Tamales (Instant Pot Option!)

There is something so festive about tamales. No matter when, how or with whom you make them it always feels like an event! While tamales have the reputation of being rather difficult to make, these Vegan Sofritas Tamales are incredibly forgiving and can be enjoyed by anyone from the tamale novice to the tamale veteran. Make them in a steamer basket on the stove or in an Instant Pot. The "sofritas" poblano-corn filling is absolutely to die for. Let's learn how to make them!

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Ingredients in Vegan Sofritas Tamales

For the Masa Dough

• 8 oz package dried corn husks: Corn husks are an essential component of tamale preparation. They serve as the natural wrapper for the tamale, helping to encase and steam the masa and filling during cooking. Additionally, they impart a distinct corn flavor to the tamales.
• 4 cups masa harina: Masa harina is a traditional ingredient in tamale dough. It is made from corn that has been treated with lime and then ground into a fine flour. Masa harina provides the base for the tamale dough, giving it the right texture and flavor.
• 2 teaspoon baking powder: Baking powder is added to the dough to help it rise and become light and fluffy during the steaming process. This ensures a soft and tender texture for the tamales.
• 1 teaspoon salt: Salt enhances the overall flavor of the dough, balancing the sweetness of the masa harina and providing a savory element.
• ½ cup coconut oil, melted: Coconut oil adds richness and moisture to the tamale dough. It contributes a very subtle coconut flavor that complements the other ingredients in the dough.
• 4 cups vegetable broth: Vegetable broth is used as the liquid component for the tamale dough. It infuses the masa with additional flavor, making it more savory and helping to bind the dough together.

For the Filling

• 2 tablespoon olive oil: Olive oil serves as the cooking fat for sautéing the filling ingredients. It adds a rich flavor to the filling and helps prevent sticking during cooking.
• ½ large chopped onion: Onions provide a savory and aromatic base for the filling, contributing depth of flavor.
• 4 cloves minced garlic: Garlic adds a robust and aromatic element to the filling, enhancing its overall taste.
• 1 chopped poblano pepper: Poblano peppers contribute a mild heat and a distinctive flavor to the filling. They also add a layer of complexity to the overall taste profile.
• 1 teaspoon ground cumin: Cumin imparts a warm and earthy flavor to the filling, enhancing the depth and complexity of the sofritas.
• 1 teaspoon chili powder: Chili powder adds a smoky and slightly spicy element to the filling, contributing to the overall flavor profile of the sofritas.
• ½ teaspoon salt: Salt is essential for seasoning the filling, ensuring it is well-balanced and flavorful.
• 1 ½ cups frozen corn: Frozen corn adds sweetness and texture to the sofritas filling, complementing the savory and spicy components.
• 1 12 oz package soyrizo: Soyrizo, a vegan version of chorizo made from soy, adds a flavorful and protein-rich element to the filling, giving the sofritas their distinct taste.
• 1-3 tablespoon adobo sauce: Adobo sauce contributes a smoky and tangy flavor to the sofritas, enhancing the overall taste and providing a hint of spiciness. The amount can be adjusted (or omitted completely) based on personal preference for heat.

Steps for Making Vegan Sofritas Tamales (with pictures!)

Preparation

1. Soak Corn Husks: Place corn husks in a large pot and cover with warm water until ready to use. This will make the husks more malleable and less prone to cracking. They should soak for at least 20 minutes. Set aside.
2. Make the Masa Dough: Whisk the masa harina, baking powder and salt together in a large bowl. Pour in the melted coconut oil and vegetable broth. Beat together with an electric hand mixer until the mixture thickens slightly and begins to feel dense. Cover bowl until you are ready to use.
3. Make the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until soft, about 4 minutes. Add the chopped poblano pepper to the pan and sprinkle in the cumin, chili powder and salt. Continue to cook, stirring occasionally for another 5 minutes. Stir in the frozen corn and crumble in the package of soyrizo. Stir in your desired amount of adobo sauce. The more you add the spicier your tamales will be. If you prefer mild tamales, omit this ingredient completely. Once everything is heated through, remove skillet from heat.

Steps Continued

Assembly and Cooking

1. Assemble: Lay out one corn husk. Spread about 3 tablespoons of dough in a 3 x 4 inch rectangle down the center of the husk. Spread 2 tablespoons of filling down the center of the dough. Fold the long sides of the husk over the filling to enclose it within the dough. Fold up the bottom of the husk and leave the top open. Continue until you have used up all of your dough. You may have leftover filling. This video or the video below both give a great demonstration of this step.
2. Steam on Stove: Place a steamer basket into a large pot with a few cups of water in the bottom and add as many tamales as space will allow, open side up. Do not overcrowd the pot. This may need to be done in batches. Cover the pot and steam on the stove until tamales are firm, about 40 minutes. Check water level in the pot every 10 minutes or so to ensure you don’t run out. Add more as necessary.
3. Cook in Instant Pot: Place trivet rack in the bottom of your Instant Pot and pour in water until it reaches the bottom of the rack. Add in your tamales open side up. They can touch and lie against one another but the pot should not be overcrowded. I like to cook my tamales in 2 batches. Cover the pot and turn steam handle to the “sealing” position. Pressure cook on high for 40 minutes. Allow stem to release naturally for 10 minutes before releasing the rest of the pressure manually. 
4. Serve: Once tamales have been cooked through, you are free to serve them immediately or store them for later use. Serve with guac, salsa, mole or a combination of all three!

Tips for Making Great Vegan Tamales

Making vegan tamales is a time consuming yet rewarding experience. Here are some tips to help you achieve flavorful and perfectly steamed tamales:

1. Prepare Corn Husks: Soak dried corn husks in warm water for at least 30 minutes before assembling tamales. This makes them pliable and easier to work with.
2. Masa Consistency: Achieve the right masa consistency; it should be thick yet spreadable. Add more vegetable broth if needed to achieve the desired texture.
3. Assembly: Spread masa evenly over the soaked corn husks, leaving enough space at the edges to fold and seal the tamales. Use a spatula or the back of a spoon for an even layer.
4. Filling Distribution: Place the sofritas filling in the center of the masa, spreading it in a line. Be careful not to overfill, as it can make sealing the tamales difficult.
5. Sealing Tamales: Fold the sides of the corn husks over the masa and filling, then fold up the bottom to encase the tamale fully. Tie with kitchen twine or thin strips of soaked corn husks to secure.
6. Steamer Setup: Use a large steamer to accommodate all the tamales. Stand them upright, open side up, to allow steam to circulate. Do not overcrowd the pot! Cook in batches if necessary.
7. Steaming Time: Steam tamales for 40 minutes as written in recipe or until the masa is firm and fully cooked. Check periodically to ensure there is enough water in the steamer!
8. Cooling: Allow tamales to cool in the steamer for a few minutes before transferring them to a serving plate. Cooling helps the masa set.

How to Cook Tamales in an Instant Pot

Cooking tamales in an Instant Pot is a convenient and efficient method. Here's a step-by-step guide:

Ingredients:

• Prepared tamales (assembled and wrapped)
• Water

Instructions

1. Prepare Tamales: Ensure your tamales are assembled and wrapped in corn husks.
2. Instant Pot Setup: Place the trivet or a steamer basket at the bottom of the Instant Pot.
3. Add Water: Pour 1 to 1.5 cups of water into the Instant Pot. The exact amount may vary based on your Instant Pot model, but you want enough to create steam.
4. Arrange Tamales: Stand the tamales upright on the trivet or steamer basket, open side up. Do not overcrowd; leave space for steam to circulate.
5. Seal Instant Pot: Close and lock the Instant Pot lid, ensuring the steam release valve is set to the sealing position.
6. Cooking Time: Set the Instant Pot to "Manual" or "Pressure Cook" mode. Cook on high pressure for 40 minutes. The cooking time may vary depending on the size and thickness of your tamales.
7. Natural Release: Allow the Instant Pot to perform a natural release for about 10-15 minutes. This means letting the pressure release on its own without manually opening the valve.
8. Open Instant Pot: After the natural release, carefully open the Instant Pot lid. Check the tamales for doneness by ensuring the masa is fully cooked and also has a firm texture.
9. Serve: Carefully remove the tamales from the Instant Pot using tongs. Unwrap and serve with your favorite toppings or condiments.

Frequently Asked Questions

Is it necessary to soak the corn husks before making tamales?

Yes, soaking the corn husks is crucial. It makes them pliable and easier to work with when assembling the tamales. Soak them in warm water for at least 30 minutes before using.

Can I make the sofritas filling in advance?

Absolutely! Making the sofritas filling in advance can save time on the day you assemble the tamales. Store the filling in an airtight container in the refrigerator for up to 2 days before assembling.

How can I adjust the spice level of the sofritas filling?

To control the spice level, adjust the amount of adobo sauce or add additional spices according to your preference. To illustrate, taste the filling as you go and make modifications to suit your desired level of heat.

Can I make tamales without a steamer?

While a steamer is the traditional method, you can also use a large pot with a steamer basket or improvise by placing a heatproof bowl or colander inside a pot with a tight-fitting lid. Ensure there's enough water to create steam.

How do I know when the vegan sofritas tamales are fully cooked?

Tamales are done when the masa is firm and easily pulls away from the corn husks. The cooking time can vary, but 40 minutes of steaming is recommended for this recipe. Time could vary depending on the size of your tamales.

Can I make gluten-free vegan sofritas tamales?

Yes, you can make gluten-free tamales by using masa harina labeled as gluten-free. Also, ensure that other ingredients, such as the soyrizo, are gluten-free.

How to Serve Vegan Sofritas Tamales

Serving vegan sofritas tamales can be a delightful experience, and there are various ways to present and enjoy them. Here are some suggestions on how to serve vegan sofritas tamales:

1. Top with Salsa: Serve tamales with your favorite salsa—whether it's a classic tomato salsa, roasted tomato and chili salsa, or a fruity salsa. The combination of flavors adds a burst of freshness to the tamales.
2. Add Guacamole: A generous dollop of guacamole on top of a hot tamale can also provide creaminess and a cool contrast to the savory and spicy sofritas filling.
3. Drizzle with Vegan Sour Cream: Vegan sour cream adds a tangy and creamy element to the tamales. Further, drizzle it on top or serve it on the side for dipping.
4. Lime Wedges: Provide lime wedges for a zesty touch. Squeezing fresh lime juice over the tamales can also enhance the flavors and balance the richness.
5. Fresh Cilantro: Sprinkle fresh cilantro leaves over the tamales for a burst of herbal freshness. This can also complement the spices in the sofritas filling.
6. Pickled Jalapeños: If you enjoy some extra heat, consider serving pickled jalapeños on the side. The tangy and spicy kick can add a flavorful dimension.
7. Radish Slices: Thinly sliced radishes provide a crisp and refreshing texture. They can be arranged on top of the tamales or served as a side garnish.
8. Serve with Beans: A side of vegan refried beans or black beans can be a hearty addition to the meal. The combination of beans and tamales creates a satisfying and protein-rich dish.

Feel free to mix and match these serving suggestions to create a vibrant and satisfying vegan sofritas tamale feast.

How to Store Vegan Sofritas Tamales

Properly storing vegan sofritas tamales is essential to maintain their freshness and flavor. Here's a guide on how to store them:

Short-Term Storage (1-2 Days):

1. Cool Completely: Allow the tamales to cool completely after cooking.
2. Remove Husks (Optional): If the tamales were cooked with the husks, you can remove them once they are cool. This step is optional as you can also leave the husks on for added protection.
3. Refrigerate: Place the tamales in an airtight container or wrap them individually in plastic wrap. Store them in the refrigerator for 3-4 days.
4. Reheating: To reheat, steam the tamales for about 10-15 minutes or until heated through. You can also reheat them in the microwave, but steaming typically helps maintain the texture better.

Long-Term Storage (Freezing):

1. Cool Completely: Allow the tamales to cool completely to room temperature.
2. Wrap Individually: Wrap each tamale individually in plastic wrap. To explain, this helps prevent freezer burn and keeps the tamales fresh.
3. Place in a Freezer Bag: Place the individually wrapped tamales in a labeled and dated freezer bag. Ensure to remove as much air as possible before sealing the bag.
4. Freeze: Lay the bag flat in the freezer to allow the tamales to freeze without sticking together. Once they are frozen, you can arrange them more compactly.
5. Long-Term Storage: You can store tamales in the freezer for up to 1 month.
6. Thawing and Reheating: When ready to eat, thaw the tamales in the refrigerator overnight. Once thawed, you can steam or microwave them until heated through.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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