Tamales de Adobo Mexican Crumbles
Yields: 24-26 tamales
Recipe, Photo, and Food styling by Edgar Raw
“During the holidays we always have at least one type of flavor of tamales and at times we even buy them from our neighbors. For some reason when tamales are being made we tend to make dozens and I mean dozens. Our next door neighbor is always making conchas and/or tamales for the holidays and offers to make extra and we pay her for the goodies. This year I’m bringing 2 dozen tamales and that is nowhere near enough but I think everyone will love these plant based tamales filled with Hodo Adobo Mexican Crumbles.” —Edgar Castrejon
Edgar is a first generation Mexican American chef, botanist, nutritionist, and photographer who has been blogging Plant-Based Mexican recipes & more from his home here in Northern California. We’re pleased to be able to work with Edgar on our product launch,and look out for his recently published Mexican vegan cookbook, Provecho for more inspiration! Make sure to check out his other recipe with our Adobo Crumbles, Taquitos Mojados!
See below for the recipe or visit Edgar's Blogpost for additional details and pictures!
Ingredients
Adobo Filling
2 (10oz) packs of Hodo Adobo Mexican Crumbles Locate Product
5 large roma tomatoes
½ of a yellow onion
8 garlic cloves
2 tbsp avocado oil
Pinch sea salt
Masa Dough
4 cups masa harina
1 cup avocado oil
2 cups warm water
4 tsp adobo all purpose seasoning
2 tsp baking powder
½ tsp sea salt
Accompaniments
Plantain leaves, cut into rectangles
Green Salsa or any of your choosing
Vegan plain Crema
Instructions
On a non-stick pan add oil, heat to medium, and the two packets of Adobo Mexican Crumbles, cook and stir until the tofu becomes semi crispy, takes 5-7 minutes.
Lower heat, then just blend tomatoes, onion, garlic, and sea salt until smooth, takes about 45 secs.
Add tomato sauce in the same pan as the tofu then bring heat to medium, let this simmer for 10-14 minutes. Periodically check on the tofu so it doesn't stick while you're prepping the pasa.
To prepare the masa dough, mix all dry ingredients into a large bowl, then add oil, mix well with hands or spatula. Then add water, but slowly, a ½-cup at a time. Depending on how dry or old your maseca is, that’s how you determine how much water your dough will need. The masa dough should be more like mushy Play-Doh, but spreadable. Set aside.
Then fill a kettle with water and let it boil, while that is heating up, cut plantain leaves into 6 X 10 inches and they do not have to be perfectly that size.
Clean the plantain leaves with water. If your sink is clean or you have a large dish tray that fit the plantain leaves add them in with the boiling hot water, so the plantain leaves soften up and are easier to manage. Takes about 30 sec in the water. Set aside.
Then grab a bit of the masa mixture, […] about a large ice cream scooper worth. Spread using a spoon or your hands by making a circular type of shape, then add about 1 ½ tbsp of filling, then roll up the plantain leaf, and fold the side in.
Then place them into a steamer with water or vegetable broth for that extra flavor. Steam for 1 hour and 30 minutes.
Serve with your favorite salsa and crema. Provecho
