raw corn tamales

Growing up in the Central Valley of California meant we often had tamales around Christmas time. Though I am not Mexican I feel like the Mexican culture has had a huge impact on my upbringing, whether I acknowledge it or not. It is such a large culture, a warm culture, one that embraces anyone and everyone and leaves no one hungry. Though as a child I despised Mexican food (I don’t even know how that was possible) and I resented the fact that almost every other day and holiday had some kind of Mexican food involved I am now embracing my roots as a Californian and jumping at any chance to enjoy Mexican cuisine every chance I get.

So when I saw a recipe by Raw Food Real World that was clean and easy, I was practically salivating on my computer screen. Behold: all Raw Vegan Corn Tamales …

Corn Filling
Dry corn husks (buy a pack and use as many as you need)
4-5 ears of corn, kernels cut off
1 cup pine nuts
2 medium tomatoes, seeded and minced
1 red bell pepper, seeded and minced
1/4 cup sun dried tomatoes, minced
1 tablespoon nutritional yeast
handful fresh cilantro, chopped
1-2 tablespoons red onion, chopped
1 garlic clove, minced
juice from 1 lime
S/P to your taste
Place 3 cups of the corn, the tomatoes and the red bell pepper in a bowl; set aside. In a food processor, blend the remaining ingredients until very smooth. Pour into bowl with other ingredients and mix well with hands.

Serrano-Jalepeno Spiced Portobello
Prepare in advance
4 portobello mushroom caps, thinly sliced
1 serrano chili, seeded and minced
1 jalepeno pepper, seeded and minced
3 teaspoons olive oil
S/P to your taste

Slice the mushrooms very thin. I got about 20 slices from one mushroom cap. Toss mushrooms with olive oil, serrano, jalepeno and salt in a small baking dish then dehydrate for 12 hours. They will shrink and become incredibly soft, perfect for folding into the corn filling.

Add the portobello to the corn filling.

Spicy Raw Cacao Mole
6 dried chipotle chillies, soaked 2-3 hours and drained
1/2 cup chopped red onion
1 garlic clove, minced
1/2 cup tomatoes, chopped
2 tablespoons olive oil
1/4 cup water (or more, until you reach desired consistency)
2 teaspoons agave
2 teaspoons cumin
1/2  teaspoon coriander
1/8 teaspoon cayenne (more or less depending on your preference)
2 tablespoons cacao powder
S/P to your taste

Blend all ingredients in vita-mix until smooth.

3 ripe avocados, roughly chopped
1 large handful fresh cilantro, chopped
juice from 1 lime
1 scallion, chopped
1 jalepeno, seeded and minced

Place all ingredients in a small bowl and mash well with a fork.

Soak corn husks in warm water for 1 to 2 hours. Dry carefully. To assemble, lay the corn husks flat and place about 1/2 cup of the corn mixture onto the center of each. Fold the bottom up over the filling and then fold the sides over. Using the husk strips to tie the tops of each tamale. Place the tamales in the food dehydrator for 2 hours.

Spoon a generous amount of mole sauce on each plate, and set two tamales on sauce. Add guac, salsa, or even raw sour cream as you like. So delicious, exceeding my expectations. Even the non-vegan S.O. approved!!

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  1. Hey Marquis! I'm hoping to make these soon for some friends and I'm wondering about how many tamales the mixture made? Thanks, I'm excited to try them out!

  2. Hi Hallie! Hmm what an excellent idea, I think they will love it! This made quite a bit for me, about 6-8. You can customize as you'd like … I totally overstuffed my corn husks. You can overstuff yours, too, or put just a little bit. I'm so excited for you and your friends!

  3. Hmmm you could forego the warmth factor, though sometimes that's not as palatable. Try sticking them in an oven on the lowest setting for 20 minutes. You could even bake them like traditional tamales if you're okay with that! I think they'd still be delicious.

  4. Oh my god! This sounds amazing! I am absolutely in love with the fact that you feel connected with the mexican culture. I am becoming a huge fan of your blog and I am absolutely liking your raw Mexican dishes.

    Thumbs up to you!

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