Vegan Strawberry Tamales

Strawberry tamales are a sweet Mexican treat made with soft corn masa, strawberries, and a sweet strawberry jam center. Instead of the savory fillings often associated with tamales, these have a fruity flavor and a gentle sweetness that makes them suitable for breakfast, dessert, or a midday snack.

The tamales are wrapped in softened corn husks and steamed until the masa becomes tender and firm enough to separate from the wrapper. As they cook, the strawberries add a pleasant aroma to the kitchen. They are especially good served warm with a cup of Mexican hot chocolate or another favorite drink.

What Makes Strawberry Tamales Different?

Sweet tamales are a familiar part of Mexican cooking and can be made with many different fruits and flavors. This strawberry version combines ground corn masa with strawberries and strawberry jam, creating fruit flavor both inside the dough and in the center.

The texture is soft and tender when the tamales are freshly steamed. They may seem softer than expected when first removed from the steamer, but they continue to firm as they cool. This is a normal part of the cooking process and does not mean the tamales are undercooked.

A Naturally Gluten-Free Dessert

These strawberry tamales are suitable for a gluten-free diet when the ingredients used are gluten-free. Masa harina is made from corn rather than wheat, while the corn husks serve as the outer wrapper during steaming.

The recipe is also vegan according to the supplied recipe, using almond milk and vegan butter instead of dairy ingredients. When preparing the dish for someone with dietary restrictions, always check the labels of packaged ingredients such as masa harina, vegan butter, baking powder, and strawberry jam.

Preparing the Corn Husks

Corn husks need to be softened before they can be used to wrap tamales. Place the husks in hot water and keep them fully submerged by placing a plate over them. Allow them to soak for at least one hour.

After soaking, the husks become flexible enough to fold without cracking. The larger husks are useful for wrapping the tamales, while smaller pieces can be used to line the steamer. Keeping a few husks aside for this purpose helps prevent the tamales from sitting directly against the steamer.

Choosing Masa Harina

Masa harina is a corn flour made from field corn that has gone through nixtamalization. It is commonly used for tortillas, tamales, and other traditional corn-based foods. For this recipe, the masa harina forms the main structure of the sweet tamales.

The flour should be mixed thoroughly with the strawberry liquid so the finished dough has an even color and texture. Avoid adding all the liquid at once if you are concerned about consistency. Following the recipe’s gradual mixing method gives you more control over the dough.

Preparing the Strawberry Mixture

The strawberry flavor begins with strawberries and warm almond milk. One cup of the strawberries is blended with the almond milk until the mixture is completely smooth. This creates a pink, fruity liquid that is incorporated into the masa.

The remaining cup of chopped strawberries is added later to the dough. This gives the tamales small pieces of fruit in addition to the strawberry flavor already blended into the mixture. The combination creates a more noticeable strawberry taste throughout the finished tamales.

Making the Sweet Masa

The masa starts with vegan butter and granulated sugar. Beat them together with an electric mixer until the butter becomes light and fluffy. This step takes about three minutes and helps create a lighter texture in the finished tamales.

The baking powder and salt are then mixed into the butter mixture. The masa harina is added in two portions, with the strawberry almond milk incorporated between additions. The remaining water is added with the second portion of masa harina.

Getting the Right Dough Consistency

The finished dough should have a consistency similar to thick cake batter. It needs to be soft enough to spread across the corn husk but firm enough to stay in place when the tamale is assembled.

If the dough seems too thick, add more water gradually until it reaches the required consistency. Avoid making it overly thin because the masa needs enough body to hold the strawberry jam in the center and remain inside the husk while steaming.

Adding Fresh Strawberry Pieces

After the masa has reached the right consistency, the remaining chopped strawberries are mixed in. Keep the mixer on low speed and combine the fruit thoroughly without overworking the dough.

These pieces give the tamales a different texture from the blended strawberry mixture. When the tamales steam, the chopped berries become soft and add little pockets of fruit throughout the corn masa.

Resting the Masa

For lighter and fluffier strawberry tamales, the prepared dough can rest in the refrigerator for one hour. Chilling gives the mixture time to settle before it is spread onto the husks.

After resting, the dough should be beaten again briefly. If it has become too firm while chilled, add enough liquid to return it to the consistency it had before refrigeration. This makes it easier to spread evenly.

Preparing the Steamer

The steamer should be prepared before the tamales are assembled. Add water to the bottom, making sure the water does not reach the steamer rack. The tamales need steam rather than direct contact with the water.

Use some of the smaller corn husks to line the rack and sides of the steamer. This creates a layer between the pot and the tamales. Once the steamer is ready, keep it nearby so the wrapped tamales can be placed inside as they are assembled.

Making Corn Husk Strips

Some corn husks can be torn into thin strips to tie the tamales. The recipe calls for 24 pencil-thin strips. Set these aside before beginning the wrapping process.

The strips are used to secure the bottom portion of each tamale after the masa and strawberry jam have been wrapped. They help keep the folded husk in place while the tamales steam.

Spreading the Masa

Take one soaked corn husk and dry off excess water with a paper towel. Place it in your hand with the tapered end facing away from you and the smooth side facing upward.

Spread about 2 to 3 tablespoons of masa over the husk, forming a square approximately 3 to 4 inches wide. Keep the layer around ¼ inch thick and leave a border of at least ¾ inch around the sides. This space makes folding much easier.

Adding the Strawberry Jam

Once the masa is spread across the husk, place one tablespoon of strawberry jam in the center. Keep the jam away from the edges so it remains enclosed when the tamale is folded.

The jam creates the sweet center of the tamal. During steaming, it warms and blends slightly with the surrounding strawberry masa. Keeping the filling in the middle also helps prevent it from escaping through the sides of the wrapper.

Folding the Tamales

Bring the two long sides of the corn husk together. As the sides come toward one another, the masa folds around the strawberry jam. Roll the sides in the same direction around the tamale to create the wrapper.

If the husk is too small, fold one long side toward the center and bring the other side over it. The goal is to completely enclose the masa and filling on the bottom and sides while leaving the top open.

Securing the Bottom

After the sides have been folded, fold the empty tapered portion of the husk upward. This creates a closed bottom while keeping the top of the tamale open.

Tie the bottom section with one of the thin corn husk strips. It does not need to be tied extremely tightly. The purpose is simply to keep the wrapper from opening while the tamal is moved into the steamer.

Arranging the Tamales

Place each wrapped tamale vertically in the steamer with the open end facing upward. Lean them against the side of the pot or against neighboring tamales so they remain upright.

Continue wrapping and arranging the tamales until all the dough has been used. If there are empty spaces inside the steamer, fill them with additional corn husks. This helps keep the tamales upright during steaming.

Steaming Strawberry Tamales

Cover the tamales with another layer of corn husks before putting the lid on the steamer. Bring the water to a boil, then reduce the heat to medium. Steam the tamales for approximately 40 minutes.

Check the tamales after the initial cooking period. A properly cooked tamal should separate easily from its corn husk. If the masa still sticks firmly to the husk, continue steaming for another 10 minutes and check again.

How to Tell When They Are Done

One of the easiest ways to check tamales is to gently pull the corn husk away from the masa. When the tamal is ready, the masa should separate from the wrapper relatively easily.

Freshly steamed tamales can still feel very soft, so texture immediately after cooking can be misleading. Allowing them to rest is important because the masa firms as it cools. This helps the tamales reach their final texture.

Cooling After Steaming

Once the cooking time is complete, remove the steamer from the heat and let the tamales sit covered for 10 minutes. After that, uncover them and allow them to cool for at least one hour.

The cooling period allows the masa to firm up. Avoid judging the texture while the tamales are extremely hot because they naturally feel softer at that stage. Once cooled, they will be easier to handle and serve.

Serving Strawberry Tamales

Strawberry tamales are best served warm after steaming, with the corn husk removed before eating. The wrapper is only used for cooking and presentation and should not be eaten.

For a richer dessert, the tamales can be served with vegan whipped cream. They can also be enjoyed without additional toppings because the strawberry jam and fruit already provide sweetness.

Making the Tamales With Fresh Masa

The recipe can also be prepared using fresh masa instead of masa harina. The supplied variation calls for replacing the masa harina with 2 pounds of fresh masa and using only 1 cup of almond milk.

The fat can also be changed to 8 ounces of coconut oil if desired. For a version without added fat, the provided alternative is 8 ounces of cooked, unsweetened pumpkin. These are optional variations rather than changes to the main recipe.

Keeping the Tamales Vegan

The ingredient list uses almond milk and vegan butter, which keeps the main recipe free from dairy ingredients. The strawberry jam should also be checked if you are preparing the tamales specifically for a vegan diet.

Using plant-based ingredients allows the sweet masa to remain soft while providing the richness normally associated with butter. The recipe can therefore be served as a vegan dessert or breakfast option.

Storing Cooked Tamales

Cooked strawberry tamales can be stored in an airtight container in the refrigerator for up to six days. Allow them to cool before placing them into storage, then keep the container properly sealed.

For longer storage, the tamales can be frozen for up to six months. Freezing them in suitable portions makes it easier to remove only the number needed for a meal or snack.

Reheating Frozen Tamales

Frozen strawberry tamales can be reheated by steaming them again for about 10 minutes. This method warms the masa gently and helps maintain its soft texture.

They can also be reheated in the microwave or placed directly on a hot comal or skillet. If using a skillet, watch them closely so the corn husk does not become overly dry or scorched.

Avoiding Common Problems

If the masa sticks firmly to the husk after the recommended steaming time, it usually needs more cooking. Steam for another 10 minutes and check again rather than removing all the tamales immediately.

If the dough seems too thick before assembly, add enough water to reach the thick cake batter consistency described in the recipe. Proper dough consistency makes spreading easier and helps the tamales cook evenly.