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When I made the switch to a plant-based diet, I thought tamales were out of my life forever, since they're traditionally made with lard. But I had a vegan tamale at Tamara's Tamales on the Westside of Los Angeles that rocked my world and sent me to my kitchen to create my own version. Dios mio means "my god" en español, as in "oh my god," which you'll undoubtedly be exclaiming when you taste these, partially because of the awesome flavor combo, and partially because of the heat that sneaks up after a few bites. For a fantastic meal, serve the tamales with Spanish rice, black beans, guacamole and salsa — preferably pico de gallo or salsa verde. For extra zing, serve them with Sriracha-mango guacamole.

Reprinted with permission from The Veggie Lover’s Sriracha Cookbook by Randy Clemens. Copyright © 2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.

Related: Randy Clemens Knows More About Sriracha Than, Well, Anybody