This tamale masa recipe with oil is perfect for making healthy Mexican tamales. The distinct flavor is something to enjoy in each bite.

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This tamale masa recipe with oil is perfect for making healthy Mexican tamales. The distinct flavor is something to enjoy in each bite. Watch the VIDEO or follow the easy step-by-step pictures.

My little brother is a vegan. My dad happens to be “somewhat” of a vegetarian (like every other day). It’s a lot more often than just Meatless Mondays! Over the years, we have had to adapt several traditional Mexican recipes to fit their dietary needs, or we simply avoid serving them certain foods altogether. However, when it comes to our special holiday traditions, we can’t avoid tamales during Christmas. This tamale masa recipe made with oil is something my mom heard of through her network of friends. Since then, this is what she uses to make her tamales.

Making traditional masa with lard or shortening is easy (as easy as finding an abuela who speaks Spanish). I have to admit.. I actually think this tamale masa recipe with oil is even easier. Mix the dry ingredients first. Then add the wet ingredients. DONE. Seriously, whoever came up with this vegan recipe is an absolute genius!

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All tamale masa recipes start with masa harina. I have always used Maseca. That is the brand that I know and love. My little brother (our healthy conscious family member) has started to fork out for the organic masa harina you get at Whole Foods or you can also get it online. He will make completely organic and completely vegan tamales.

Baking powder is essential for making masa. It will help your tamales get bigger and poofy.
Aluminum-free baking powder is best so it won’t have that yucky metallic taste. You can easily find this at the store for relatively cheap.

Add the dry ingredients to the KitchenAid mixer, a bowl for a hand mixer, or you can also do this by hand.

Then slowly start adding the water. No torrential flooding here – add it little by litter. Remember: Water is vegan. Lol. Alternatively, you can use vegetable broth for some added depth of flavor. If you are not making vegan tamales, you can also use chicken broth.

This tamale masa recipe with oil is an olive oil lovers dream! It’s great for any time of day – even oily in the afternoon. 🙂 The masa will have a strong, very distinct olive oil flavor. You can also use canola oil or grapeseed oil. Some people have used coconut oil.

Note: If you are using coconut oil, you need to melt it slightly before adding to the mixture. That is, stick it in the microwave for 30 seconds. OR, cream the coconut oil with a mixer then add the corn flour. You want to fully incorporate whatever oil you use.

Do you see how creamy the texture is? Like the opposite of crunchy peanut butter. If your masa is not as creamy, add more water. It’s also very yellow in hue because of the olive oil. How easy was it to make this healthy tamale masa?!

Be sure to scrape the sides of the bowl and the bottom. Remember the tamalero’s motto: “We will leave no masa behind.” Or, “She works hard for the masa… So hard for the masa… She works hard for the masa so you’d better treat her right.” (Cue Donna Summer disco track for dancing in the kitchen).

This tamale masa recipe with oil spreads very evenly. I have even seen it sold premade at Gonzalez Northgate Market here in San Diego. The Mexican population often suffers from several different kinds of chronic health problems (like diabetes and heart disease) that can be helped with healthier diets. It makes me happy to see that we are starting to be more conscious of what we eat and offering more healthful options in authentic Mexican cuisine.

Now that you’ve got your freshly-made masa, gather your already soaked corn husks, fill them up with your favorite filling, steam for the regular time (1 ½ to 2 hours), and enjoy. There’s plenty of time to masa round. Get it? 🙂 I know. It’s kind of corny. (Rim shot). “Thank you, ladies and gentlemen. I’ll be here all week.” Hope you enjoy!