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Zucchini Tamales
🇲🇽 Mexican
Delicately steamed zucchini with aromatics poured over at the table — pure, clean mexican flavour. 80 minutes of mostly hands-off cooking.
Prep 45 min Cook 35 min Serves 3 Hard Ingredients
- 🧄Garlic3 cloves, sliced
- 🫙Ginger4 slices
- 🫙Vegetable Oil1 tbsp
- 🍅Tomato Sauce2 tbsp
- 🧅Spring Onions3, shredded
- 🥬Zucchini3
- 🌾Masa Harina400 g
- 🥬Corn Husks20
- 🫙Lard100 g
Optional extras
- 🌿Fresh Cilantrohandful, to finish
Instructions
- 1
Set up a steamer over simmering water and line the tray with the ginger slices.
- 2
Lay the zucchini in a single layer, scatter over the garlic, and season lightly.
- 3
Steam until just cooked through — translucent and silky rather than dry.
- 4
Transfer to a warm plate, pour over the tomato sauce, and top with spring onions.
- 5
Heat the Vegetable Oil until it just smokes and pour it sizzling over everything at the table.
Chef's tip
A final squeeze of lime just before serving lifts every other flavour.
Video: Zucchini and Corn Tamales · on YouTube
Zucchini Tamales
- Time
- 80 min
- Serves
- 3
- Level
- Hard
- Prep / cook
- 45 / 35 min
Ingredients
- 🧄 Garlic3 cloves, sliced
- 🫙 Ginger4 slices
- 🫙 Vegetable Oil1 tbsp
- 🍅 Tomato Sauce2 tbsp
- 🧅 Spring Onions3, shredded
- 🥬 Zucchini3
- 🌾 Masa Harina400 g
- 🥬 Corn Husks20
- 🫙 Lard100 g
Optional
- 🌿 Fresh Cilantrohandful, to finish
Steps
- Set up a steamer over simmering water and line the tray with the ginger slices.
- Lay the zucchini in a single layer, scatter over the garlic, and season lightly.
- Steam until just cooked through — translucent and silky rather than dry.
- Transfer to a warm plate, pour over the tomato sauce, and top with spring onions.
- Heat the Vegetable Oil until it just smokes and pour it sizzling over everything at the table.
