TAMALES & TRADITION

ABUELA CAREFULLY TENDING OVER A GIANT POT OF FRAGRANT-AND-SMOKY

tomato-tinted rice. Children giggling and sipping on cups of thick Mexican hot chocolate. Family members sharing stories in between slurps of pozole. There’s something extra comforting about a traditional Mexican family gathering during the holidays. So this year, we’re joining VegNews Food Editor Eddie Garza and beloved Mexican television personality Marco Antonio Regil for a food-filled get-together so full of warmth and flavor that you just may forget all about the roasts and mashed potatoes. photos by CHAVA OROPESA

Oyster Mushroom Pozole Rojo

Once reserved for special occasions like weddings, baptisms, and quinceañeras, pozole is now a mainstay in Mexican households throughout the holiday season. This meat-free version of the ancient hominy soup features silky oyster mushrooms in a deep red chili-infused broth.

SERVES 8

1 tablespoon light sesame oil 1 pound oyster mushrooms, separated from clusters and wiped clean with a damp cloth 2 tablespoons vegetable oil 1 medium white or yellow onion, finely diced 6 cloves garlic, minced 2 (15-ounce) cans hominy, drained ½ tablespoon freshly ground cumin seeds ¼ cup Mexican red chili sauce 12 cups water ¼ cup plus ½ tablespoon vegan chicken bouillon paste 2 tablespoons dried Mexican oregano, divided 1 teaspoon black pepper 1 (15-ounce) can diced tomatoes 3 limes, divided 2 tablespoons chopped cilantro

Oyster Mushroom Pozole Rojo

Winter Yumminess

DAIRY FREE VEGAN COCONUT HOT CHOCOLATE

Put 1 cup boiling water into a mug. Add 1 Tbsp cocoa powder, 3 Tbsp Native Forest® Vegan Coconut Milk Powder, and 1 tsp. sugar. Stir well and enjoy! • For a delicious treat, add vegan marshmallows!

Quick Vegan Treat

QUICK & EASY COCONUT SNOWBALLS

• 1 bag Let's Do Organic® Shredded Coconut • 1 can Let's Do Organic® Condensed Coconut Milk Put condensed coconut milk in a saucepan and slowly heat while stirring constantly. Once heated, remove pan from heat and stir in all shredded coconut. Set aside to cool. Once cooled, spoon out the “batter” and roll into balls of your desired size. Place on tray to set.

Optional: for “fancier” snowballs, drizzle with melted dark chocolate.

Edward & Sons Trading Co., Inc. Convenience Without Compromise®

VEGAN

½ head iceberg lettuce or cabbage, shredded 4 radishes, thinly sliced 1. In a large pot over medium-high heat, warm sesame oil and sauté mushrooms 5 to 7 minutes or until browned. Remove from pot and set aside. 2. In the same pot, warm vegetable oil and sauté onion and garlic 4 to 5 minutes or until onion is translucent. Add hominy and cumin seeds and sauté 2 to 3 more minutes, stirring consistently, until lightly toasted. Add chili sauce and combine. 3. Add water, bouillon paste, 1 teaspoon oregano, pepper, tomatoes, and sautéed mushrooms. Bring to a boil, then reduce heat to simmer and cook 25 to 30 minutes. Add juice of 1 lime and cilantro, stir, then remove from heat. 4. Serve hot in individual bowls and garnish with lettuce, radish slices, and remaining dried oregano and lime wedges.

Mexico City-Style Huitlacoche Tamales

Huitlacoche (pronounced weet-lah-kohche) is a Mexican delicacy also known as “corn truffle” or “corn mushroom.” It grows naturally on the ears of corn and adds a wonderfully smoky flavor to soups, quesadillas, and, of course, tamales.

SERVES 12

1 (8-ounce) package dried corn husks

For the filling: 2 tablespoons vegetable oil 1 small yellow onion, finely diced 1 small Poblano pepper, seeded and finely diced ½ cup white corn kernels 1 cup fresh epazote leaves, chopped 1 (7-ounce) can huitlacoche 1 cup water ¼ teaspoon salt, or more to taste

For the dough: 3 cups corn masa flour 1 teaspoon baking powder 1 teaspoon salt 5 tablespoons vegetable shortening 3 cups warm water 1. To prepare corn husks, submerge in hot water 45 to 60 minutes to make pliable. Select the 12 largest husks and rinse well. Pat husks dry and place in a sealed container to retain moisture. Set aside. 2. For the filling, in a large nonstick skillet over medium-high heat, warm oil and sauté onion 5 to 7 minutes or until translucent. Add Poblano pepper and sauté 1 to 2 more minutes or until pepper is bright green. Add corn kernels, epazote, huitlacoche, and water. Reduce heat to medium-low and simmer 15 to 20 minutes or until water has nearly evaporated. Add salt to taste. Remove from heat and set aside. 3. For the dough, in a large bowl or stand mixer, combine corn masa flour, baking powder, and salt. Mix well. Add vegetable shortening and incorporate. Add water and continue mixing until dough is uniform in texture. 4. To form tamales, using the back of a large spoon or spatula, place about 3 to 4 tablespoons of dough in center of corn husk. Spread evenly across wide end of the husk, leaving tapered bottom portion bare. Place about 2½ tablespoons of filling in center. Gently roll husk over to surround filling. Fold bottom portion of bare husk under to finish forming tamal. Repeat until all 12 tamales are formed. In groups of 3, gently tie tamales together using kitchen twine or bound strips of surplus corn husks. 5. To cook tamales, into a large steamer pot, place tamales upright on their folded ends. Fill empty space with a heat-resistant cup or mug to ensure tamales stay firmly in place. Add at least 2 inches water to bottom of pot, making sure the water line is below the steamer basket. Cover and steam 35 to 40 minutes, adding more water to bottom of pot as needed. Remove from heat and uncover. Let tamales rest in pot for at least 15 minutes before serving.

CHEF’S TIP: Huitlacoche—sometimes spelled “cuitlacoche”—can be found online and in the canned goods aisle of Latin markets. For a simple swap out, go to VegNews.com/ holidaytamales for a mushroom-forward spin on huitlacoche tamales.

Oaxacan-Style Black Bean Tamales

In Oaxaca and other tropical regions of Southern Mexico, banana leaves are the primary choice for wrapping tamales, imparting a subtly sweet flavor—and the perfect pairing for these fragrant Oaxacan refried black beans.

Monterrey-Style King Oyster Chicken Tamales

SERVES 12

3 to 4 fresh or frozen banana leaves

For the filling: 1 medium dried avocado leaf 1 tablespoon vegetable oil ¼ cup finely diced yellow onion 1 clove garlic, minced ½ teaspoon freshly ground cumin seeds 2 (15-ounce) cans black beans 1 teaspoon dried oregano 1 teaspoon salt, plus more to taste ¼ teaspoon ground black pepper

Juice of ½ lime

For the dough: 3 cups corn masa flour 1 teaspoon baking powder 1 teaspoon salt 4 tablespoons olive oil 3 cups warm water 1. To prepare banana leaves, unfold leaves and cut off central veins (the long, hard ends). Cut leaves into 24 unbroken 12-by-8-inch sheets. Rinse thoroughly to remove sediment. 2. Into a large steamer pot, add 2 inches water and place banana leaves in steamer basket. Steam 7 to 10 minutes to make pliable. Gently pat dry sheets and set aside. 3. For the filling, toast avocado leaf over a low flame using tongs. Make sure not to get too close to the flame to avoid the whole leaf catching on fire. Set aside. 4. In a medium pot over medium-high heat, warm oil and sauté onion and garlic 4 to 5 minutes or until caramelized. Add cumin seeds and cook 1 more minute. 5. Add beans, oregano, salt, pepper, and toasted avocado leaf. Mix and heat through for 2 to 3 minutes. 6. Using an immersion blender, blend until smooth. Alternatively, transfer beans into a blender, and then transfer back to pot. Add lime juice and mix well. Remove from heat and set aside. 7. For the dough, in a large bowl or stand mixer, combine corn masa flour, baking powder, and salt. Mix well. Add oil and incorporate. Add water and continue mixing until dough is uniform in texture. 8. To form tamales, using the back of a large spoon or spatula, place 3 to 4 tablespoons dough in center of banana leaf sheet. Spread dough evenly across the sheet, leaving at least 1 inch of space on the short side of the leaf. Place about 2½ tablespoons filling in center. Gently fold leaf over to surround filling. Fold bottom and top ends over to seal tamal.

Wrap tamal with another banana leaf sheet and tie shut with a pliable but firm strip of banana leaf. Repeat until all 12 tamales are formed. 9. To cook tamales, into a large steamer pot, place tamales upright. Add at least 2 inches water to bottom of pot, making sure water line is below steamer basket. Cover and steam 35 to 40 minutes, adding more water to the bottom of the pot as needed. Remove from heat and uncover. Let tamales rest in pot for at least 15 minutes before serving.

CHEF’S TIP: Banana leaves can be found fresh in the produce section or frozen in the freezer aisle of most Latin and Asian markets.

Monterrey-Style King Oyster Chicken Tamales

Sometimes referred to as deditos (or “little fingers”), tamales from mountainous Monterrey are typically smaller (yet spicier!) than most tamal varieties south of the border. For this vegan take on a Garza family favorite, umami-rich king oyster mushrooms are rubbed with smoky chipotle peppers to evoke classic Northern Mexican flavor.

SERVES 18

1 (8-ounce) package dried corn husks

For the filling: 1½ pounds king oyster mushrooms 2 chipotle chilies in adobo, minced, plus 3 tablespoons adobo 2 tablespoons light sesame oil ½ small white or yellow onion, julienned 3 cloves garlic, minced 1 teaspoon ground cumin seeds ½ teaspoon salt 1 teaspoon Mexican oregano ⅛ teaspoon black pepper

Juice of ½ lime

For the dough: 3 cups corn masa flour 1 teaspoon baking powder 1 teaspoon salt 5 tablespoons vegetable shortening 3 tablespoons Mexican red chili sauce 3 cups warm water 1. To prepare corn husks, submerge in hot water 45 to 60 minutes to make pliable. Select 18 medium-sized husks and rinse well. Pat dry husks and place in a sealed container

New Year’s Vegan Yoga Retreat to Mexico

January 14–21, 2023

If you’ve been searching for a blissful getaway filled with yoga, organic vegan food, and a gorgeous setting, this is the vacation for you. Join VegNews for 8 days of ultimate relaxation in the tropical paradise of Mexico.

Trip highlights...

• Stay at a luxurious eco resort • Take daily yoga classes • Enjoy incredible local vegan cuisine • Sip homemade aguas frescas • Take a vegan cooking class with an expert chef • Hike along the Pacific Ocean • Linger over three-course candlelit dinners • Join in scintillating evening fireside chats • Relax by a bonfire with vegan s’mores • Spend lazy afternoons on the beach • Receive a private yoga session • Explore local shops and beaches • Get a massage at the oceanfront spa • Experience a traditional Temazcal Ceremony • And so much more!

VegNews.com/yogaretreat

Champurrado (Mexican Hot Chocolate)

to maintain moisture. Set aside. 2. For the mushrooms, hold mushroom caps firmly and run a fork lengthwise down the stems to form grooves. Use hands to pull mushrooms apart into thin shreds, and then place in a large bowl. Add minced chipotles and adobo and massage into mushroom shreds. Marinate for 15 to 20 minutes. 3. In a large skillet over medium-high heat, warm oil. Add onion and sauté until translucent. Add garlic and cumin seeds and sauté 1 more minute, stirring consistently. Add marinated mushrooms, salt, oregano, pepper, and lime juice. Reduce heat to medium-low and simmer, stirring occasionally, 12 to 15 minutes. Remove from heat and set aside.

4. For the dough, in a large bowl or stand mixer, combine corn masa flour, baking powder, and salt. Mix well. Add vegetable shortening and incorporate. Add red chili sauce and water, and continue mixing until dough is uniform in color and texture. 5. To form tamales, using the back of a large spoon or spatula, place 2 tablespoons dough in center of corn husk. Spread dough evenly across wide end of husk, leaving tapered bottom portion bare. Place 1½ tablespoons of filling in center. Gently roll husk over to surround filling. Fold bottom portion of bare husk under to finish forming tamal. Repeat until all 18 tamales are formed. In groups of 4, gently tie tamales together using kitchen twine or bound strips of surplus corn husks. 6. To cook tamales, into a large steamer pot, place tamales upright on folded ends. Fill empty space with a heat-resistant cup or mug to ensure tamales stay firmly in place. Add at least 2 inches water to bottom of pot, making sure water line is below steamer basket. Cover and steam 30 to 35 minutes, adding more water to bottom of pot as needed. Remove from heat and uncover. Let tamales rest in pot for at least 15 minutes before serving.

Arroz de Abuelita (Grandma’s Mexican Red Rice)

No holiday meal is complete without Grandma’s mouthwatering and perfectly pillowy red rice. The trick is to thoroughly rinse your grains, let them dry completely, and toast with a dollop of vegan butter to bring out their nutty notes.

SERVES 8

3½ cups water ½ cup tomato purée 1 tablespoon tomato paste 2 tablespoons vegan chicken bouillon paste 2 tablespoons vegetable oil 2 cups long grain white rice, rinsed thoroughly 1 tablespoon vegan butter ½ cup finely diced white or yellow onion 2 cloves garlic, minced ½ teaspoon freshly ground cumin seeds

1 teaspoon fresh lime juice ¼ cups chopped cilantro 1. Into a large bowl, add water, tomato purée, tomato paste, and bouillon paste, and whisk until well-combined. Set aside. 2. In a large, deep skillet over medium-high heat, warm oil. Add rice and sauté 5 minutes or until golden, stirring consistently to toast evenly. Add butter and sauté 1 to 2 more minutes or until rice is lightly browned. Add onion, garlic, and cumin, and sauté 2 to 3 more minutes, stirring consistently, or until onion is translucent. 3. Add tomato broth and bring to a boil, then simmer over medium-low heat, covered, for 15 to 20 minutes or until all liquid has been absorbed by rice. Remove from heat, top with lime juice and cilantro, and use a fork to fluff and combine cilantro.

Capirotada (Mexican Bread Pudding)

Mexico’s unique spin on bread pudding features crusty bolillos (a shorter version of the French baguette) soaked in a warm mulled syrup and finished with raisins, nuts, and melted cheese or queso fresco. Our vegan take stays close to tradition with a simple vegan cheese swap.

SERVES 12

1 cup brown sugar 2 tablespoons molasses 2 cinnamon sticks 4 cloves 4 cups water ¼ teaspoon vanilla extract 4 medium bolillos or 1 large soft baguette ½ cup vegan butter ¾ cup raisins, divided ¾ cup chopped walnuts, divided 8 ounces liquid vegan mozzarella (such as Miyoko’s Creamery), divided 1. Preheat oven to 350 degrees. In a large pot, combine sugar, molasses, cinnamon sticks, cloves, water, and vanilla, and bring to a boil. Remove from heat and let steep 10 minutes. 2. Cut bread into 1-inch-thick slices, and butter each side. Onto a baking sheet, place buttered bread slices and toast in oven for 4 to 5 minutes on each side. 3. Into a large heat-resistant bowl, strain sugar syrup mixture to remove cinnamon sticks and cloves. 4. In a large, deep casserole dish, place a layer of bread slices, packed tightly. Top with ¼ cup raisins, ¼ cup walnuts, and 1/3 cup liquid mozzarella. Pour 1 cup syrup over cheese, and let sit 5 minutes for bread to soak up syrup. Repeat for two more layers. Cover dish with aluminum foil, and bake 45 minutes. Uncover and bake for 10 more minutes or until top layer of cheese is completely melted. Serve hot.

CHEF’S TIP: The melty quality of liquid mozzarella best replicates the classic version of this sweetand-savory dish, but it can be substituted with hand-shredded vegan mozzarella.

Champurrado (Mexican Hot Chocolate)

A hot, maize-based drink that dates back to the 14th century, this cinnamon-spiced chocolate beverage is a staple of many end-of-year holiday gatherings. Be sure to sip and savor your piping-hot mug carefully—because champurrado is so thick, it maintains heat longer than your everyday hot chocolate.

SERVES 8

4 cups vegan milk 2½ cups water 1 large cinnamon stick 1 cup brown sugar 2 tablespoons molasses 5½ ounces Mexican chocolate, broken into small chunks ½ cup corn masa flour 1. Into a large pot, add milk, water, cinnamon stick, sugar, molasses, and chocolate, and bring to a boil. Reduce heat and simmer until sugar and chocolate have dissolved, about 5 to 7 minutes, stirring consistently. 2. Add corn masa flour, tablespoon by tablespoon, using a whisk to incorporate until the mix has thickened to a gravy-like consistency. Remove from heat and cover until ready to serve.

EDDIE GARZA (@theeddiegarza) is a plant-based chef, author of ¡Salud! Vegan Mexican Cookbook and The 30-Day Vegan Meal Plan for Beginners, host of the digital show Global Bites with Eddie Garza on Jungo Plus, and VegNews’ Food Editor.

MARCO ANTONIO REGIL (@marcoantonioregil) is a public speaker, activist, and a household name in Mexico as the host of several television shows, including the country’s versions of The Price Is Right and Family Feud.