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Ingredients

  • 30 Corn husks

    Orange Marmalade

  • 5 Oranges, cut into segments

  • 1 cup  C&H® Turbinado Sugar

    Masa

  • 1 cup Vegan butter, unsalted, room temperature

  • 1 ½ teaspoons Baking powder
  • ¼ teaspoon Salt
  • 4 ½ cups Masa harina
  • 2 cups Almond milk, unsweetened
  • 2 cups water
  • 3/4 cup Slivered almonds
  • 1 cup Golden raisins

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Instructions
Prep Time: 5 / Cook Time: 45 minutes / Yields: Makes 20 to 24 tamales
Step 1

To prepare the corn husks, place them in your kitchen sink or a large pot and cover them in hot water. Soak for at least 1 hour.

Step 2

To make the marmalade, combine the orange segments, their juice, and C&H® Turbinado Sugar in a medium pot. Bring to a low simmer over medium-low heat and cook for 25 to 30 minutes, or until it has the consistency of marmalade. Remove from the heat and let cool to room temperature. 

Step 3

To make the masa, beat the vegan butter, on medium speed, with a handheld electric mixer, for about 3 minutes. Add the baking powder and salt and beat for 1 minute to incorporate into the butter.

Step 4

Add the masa harina and beat to incorporate it into the butter, about 1 minute. Pour in the almond milk slowly. After it is completely incorporated, add the rest of the masa harina and water and beat at low speed, until thoroughly mixed, about 5 minutes. It should have the consistency of a thick cake batter. Add the raisins, almonds, and orange marmalade and beat slowly to mix them into the masa, for about 1 minute. 

Step 5

Fill the bottom of the steamer with water, making sure the water does not touch the steamer rack. Line the rack and sides of the steamer pot with the corn husks. 

Step 6

To wrap the tamales, take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Use a spoon to spread 2 to 3 tablespoons of the dough onto the corn husk. Fold over the sides of the husk, then fold it once more. Fold down the tapered section of the corn husk. This will leave one side of the tamales open.

Step 7

To cook the tamales, place each tamal vertically in the steamer, leaning against the side of the pot, with the open end on top. Cover them with a layer of corn husks, cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for 40 minutes. 

Step 8

Check the tamales. When they separate easily from the corn husk, it means they are done. If they are not done, steam them for 10 more minutes and check again. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool. 

Additional Tips

Don’t be alarmed if the tamales seem soft. As they cool, they will firm up.

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Recipe by

Dora Stone

@dorastable

Dora is the chef, recipe developer, and photographer at dorastable.com. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan diet to take control of her health. She is passionate about teaching others the benefit of a plant-based lifestyle.