Ingredients
- 1 1/2 cups pumpkin purée (almost a whole can)
- 2 tsp dried oregano
- 1½ tsp ground cumin
- 1 tsp ground chipotle pepper
- 1 tsp baking powder
- 1 tsp salt, optional
- 2 cups corn masa
- 1 3/4 cups water
- 20 corn husks, soaked in warm water for at least 2 hours then drained
Instructions
- Add the pumpkin, oregano, cumin, chipotle, baking powder and salt to your mixer (or mixing bowl). Mix until everything is incorporated.
- Put the masa in a medium-size mixing bowl, add the water and mix well.
- Add the masa mixture to the pumpkin mixture in golf-ball-sized balls while the mixer is running. This will create a fluffier mixture and the texture should be like a soft play dough.
- Add 1½ cups water to the bottom of your Instant Pot and put a steamer or mesh insert in next.
- Set up a workstation with a cutting board, the tamale batter and the soaked corn husks.
- Put ⅓ cup (80 g) tamale batter in the top half of the corn husk and spread into a thick rectangle that goes to the top (or wide part) of the husk. I do this with a spatula so that I can scrape the dough into the shape I want.
- Fold the pointed end up to the top, fold one side over the other and tightly roll it into a flat tube.
- Place with the open side up in the steamer and repeat until all the batter is used.
- Add at least 1 cup of water to the bottom of your Instant Pot insert. (You may need to use more water if you are using an 8 quart or larger electric pressure cooker)
- Put the steamer of tamales into your Instant Pot insert.
- Cook on high pressure for 25 minutes and let the pressure release naturally.
- Serve topped with your favorite salsa and other toppings.
I had to do two batches. I filled with sweet potato, but next time i'll do refried beans w/ vegan cheese and/or jackfruit.
Makes 20 tamales
Nutrition
original:
https://plantbasedinstantpot.com/no-oil-vegan-instant-pot-tamales/