Tuesday, March 26, 2019

Vegan Tamales

A LOT of trouble.

  • 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
  1. Add the pumpkin, oregano, cumin, chipotle, baking powder and salt to your mixer (or mixing bowl). Mix until everything is incorporated.
  2. Put the masa in a medium-size mixing bowl, add the water and mix well.
  3. 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.
  4. Add 1½ cups water to the bottom of your Instant Pot and put a steamer or mesh insert in next.
  5. Set up a workstation with a cutting board, the tamale batter and the soaked corn husks.
  6. 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.
  7. Fold the pointed end up to the top, fold one side over the other and tightly roll it into a flat tube.
  8.  Place with the open side up in the steamer and repeat until all the batter is used.
  9. 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)
  10. Put the steamer of tamales into your Instant Pot insert.
  11. Cook on high pressure for 25 minutes and let the pressure release naturally.
  12. 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

Calories 70ish


No comments:

Post a Comment