VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Sweet Corn Tamales
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Whilst many staples of Mexican cuisine focus around meat, such as chicken and pork, these ingredients can be substituted to make a recipe vegetarian. These tamales however require no substitutions, as they are already vegetarian approved.Ingredients
- 8 fresh white corn on the cobs
- ½ tsp ground cinnamon
- 1 tbsp anise seeds
- 100g butter
- 200g grated raw sugar (piloncillo)
- ½ tsp salt
- To Serve
- Sour cream
- Sliced lime
- Mild red chilli, sliced
Recipe
- Remove the husks from the corn without damaging them, and separate the leaves.
- Alternatively, you can get the corn husks and the corn separately, to remove the delicate process of dehusking the corn yourself.
- Put the husks into a heatproof bowl, pour in enough hot water to cover them, and let them soak for 15 minutes.
- Cut the kernels from the cob (reserving the milky liquid that is sometimes exuded). Put half of the kernels and any reserved liquid into a blender and process. Transfer into a bowl.
- Put the remaining kernels into the blender, then add the cinnamon, anise seeds, butter, sugar, and salt and process briefly again. Transfer the mixture to the bowl and beat to a smooth dough.
- Rinse the husks well. Fill each husk in the middle with a generous tablespoon of the dough, then close and roll it gently to secure it. You have to do this immediately as the mixture tends to separate as it stands.
- Place the tamales vertically in a steamer and cook over high heat, topping up with boiling water as necessary, for 1 hour or until firm to the touch.
- Remove the tamales from the heat and let stand for 1-2 hours until set. Serve with sour cream, lime, and chilli.
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