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MEXICAN TAMALES IN THE INSTANT POT

The traditional Mexican tamale filled with beans and cheese, some with potatoes, mole and cheese, and steamed in your Instant Pot in 30 minutes!

Ingredients
Bean and cheese filling
  • 1 C. prepared Peruano beans (or, substitute pinto beans)
  • 8 oz pepper jack cheese, cut into slices 1/2" x 4" by 1/4" thick
  • Potato, Cheese & Mole filling
  • 2 russet potatoes, mashed
  • 1 tsp sea salt
  • 1 C. red mole (recipe linked above)
  • 8 oz pepper jack cheese, cut into slices 1/2" x 4" by 1/4" thick
Tamale dough
  • 3 C. masa (we use Maseca brand)
  • 1 C. coconut oil
  • 1 tsp baking powder
  • 2 1/4 C. chicken stock
  • 1 tsp salt or more to taste
For the Tamales
  • 1 pack Corn Husks (preferably those that are cleaned)
MEXICAN TAMALES IN THE INSTANT POT

Instructions
  1. To make the beans: place 1 C. of rinsed, dry beans in your instant pot with 5 C. water. Place the lid on the Instant Pot, close the valve and allow to cook on high (manual) for 45 minutes. Allow the pressure to release naturally for 10 minutes then do a quick release.
  2. .............
  3. Click here to get more instructions

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