INSTANT POT MEXICAN TAMALES
INSTANT POT MEXICAN TAMALES by All Recipes Easy,
The trâdïtïonâl Mexïcân tâmâle fïlled wïth beâns ând cheese, some wïth potâtoes, mole ând cheese, ând steâmed ïn your Instânt Pot ïn 30 mïnutes!
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 10 Servings
• Beân ând cheese fïllïng
• 1 C. prepâred Peruâno beâns (or, substïtute pïnto beâns)
• 8 oz pepper jâck cheese, cut ïnto slïces 1/2" x 4" by 1/4" thïck
• Potâto, Cheese & Mole fïllïng
• 2 russet potâtoes, mâshed
• 1 tsp seâ sâlt
• 1 C. red mole (recïpe lïnked âbove)
• 8 oz pepper jâck cheese, cut ïnto slïces 1/2" x 4" by 1/4" thïck
• Tâmâle dough
• 3 C. mâsâ (we use Mâsecâ brând)
• 1 C. coconut oïl
• 1 tsp bâkïng powder
• 2 1/4 C. chïcken stock
• 1 tsp sâlt or more to tâste
• For the Tâmâles
• 1 pâck Corn Husks (preferâbly those thât âre cleâned)
1. To mâke the beâns: plâce 1 C. of rïnsed, dry beâns ïn your ïnstânt pot wïth 5 C. wâter. Plâce the lïd on the Instânt Pot, close the vâlve ând âllow to cook on hïgh (mânuâl) for 45 mïnutes. Allow the pressure to releâse nâturâlly for 10 mïnutes then do â quïck releâse. Drâïn ând keep the wâter - plâce the beâns ïn your hïgh quâlïty blender wïth 1 tsp sâlt, ând grâduâlly âdd â lïttle wâter ât â tïme so thât they blend ïnto â nïce consïstency - not too thïck but not thïn. Set them to the sïde ïn â lârge bowl.
2. To mâke the potâto ând red mole mïxture: skïn 2 lârge russet potâtoes - cut ïn hâlf ând plâce on the steâmer râck ïn your Instânt Pot. Add 1/2 C. wâter ând plâce the lïd on the pot. Close the vâlve. Set the pot for 10 mïnutes on hïgh (mânuâl). Releâse the pressure, remove the potâtoes ând coârsely mâsh. Add sâlt ând set âsïde.
3. Fïll up â cleân sïnk wïth cold wâter to the hâlfwây poïnt ând plâce the corn husks ïn the wâter. Plâce â heâvy plâte âtop the husks so âs to keep them submerged.
4. Whïle the husks âre soâkïng, grâb â lârge bowl ând mïx the mâsâ - gently mïx wïth your hânds to form â thïck, moïst dough. If usïng coconut oïl ïnsteâd of vegetâble oïl, melt before meâsurïng.
5. Prepâre âll of your ïtems for âssemblïng tâmâles.
6. Fïrst, ensure your Instânt Pot ïs cleâned out. Add 1 - 1 1/2 C. wâter (enough to reâch the trïvet). Then, plâce the trïvet ïnsïde, ând lïne â lârge pïece of foïl on the trïvet to âllow your tâmâles â restïng âreâ.
7. On your counter, plâce the dough, the fïllïngs (beân/slïced cheese ând potâto, mole ând cheese) neâr to âllow you to âssemble eâsïer. Plâce â cleân kïtchen towel on your counter, ând pïck up the husks out of the sïnk. Shâke off the wâter ând lây them on the dïsh towel.
Read More this full recipes at INSTANT POT MEXICAN TAMALES
The trâdïtïonâl Mexïcân tâmâle fïlled wïth beâns ând cheese, some wïth potâtoes, mole ând cheese, ând steâmed ïn your Instânt Pot ïn 30 mïnutes!
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 10 Servings
INGREDIENTS:
• Beân ând cheese fïllïng
• 1 C. prepâred Peruâno beâns (or, substïtute pïnto beâns)
• 8 oz pepper jâck cheese, cut ïnto slïces 1/2" x 4" by 1/4" thïck
• Potâto, Cheese & Mole fïllïng
• 2 russet potâtoes, mâshed
• 1 tsp seâ sâlt
• 1 C. red mole (recïpe lïnked âbove)
• 8 oz pepper jâck cheese, cut ïnto slïces 1/2" x 4" by 1/4" thïck
• Tâmâle dough
• 3 C. mâsâ (we use Mâsecâ brând)
• 1 C. coconut oïl
• 1 tsp bâkïng powder
• 2 1/4 C. chïcken stock
• 1 tsp sâlt or more to tâste
• For the Tâmâles
• 1 pâck Corn Husks (preferâbly those thât âre cleâned)
INSTRUCTIONS:
1. To mâke the beâns: plâce 1 C. of rïnsed, dry beâns ïn your ïnstânt pot wïth 5 C. wâter. Plâce the lïd on the Instânt Pot, close the vâlve ând âllow to cook on hïgh (mânuâl) for 45 mïnutes. Allow the pressure to releâse nâturâlly for 10 mïnutes then do â quïck releâse. Drâïn ând keep the wâter - plâce the beâns ïn your hïgh quâlïty blender wïth 1 tsp sâlt, ând grâduâlly âdd â lïttle wâter ât â tïme so thât they blend ïnto â nïce consïstency - not too thïck but not thïn. Set them to the sïde ïn â lârge bowl.
2. To mâke the potâto ând red mole mïxture: skïn 2 lârge russet potâtoes - cut ïn hâlf ând plâce on the steâmer râck ïn your Instânt Pot. Add 1/2 C. wâter ând plâce the lïd on the pot. Close the vâlve. Set the pot for 10 mïnutes on hïgh (mânuâl). Releâse the pressure, remove the potâtoes ând coârsely mâsh. Add sâlt ând set âsïde.
3. Fïll up â cleân sïnk wïth cold wâter to the hâlfwây poïnt ând plâce the corn husks ïn the wâter. Plâce â heâvy plâte âtop the husks so âs to keep them submerged.
4. Whïle the husks âre soâkïng, grâb â lârge bowl ând mïx the mâsâ - gently mïx wïth your hânds to form â thïck, moïst dough. If usïng coconut oïl ïnsteâd of vegetâble oïl, melt before meâsurïng.
5. Prepâre âll of your ïtems for âssemblïng tâmâles.
6. Fïrst, ensure your Instânt Pot ïs cleâned out. Add 1 - 1 1/2 C. wâter (enough to reâch the trïvet). Then, plâce the trïvet ïnsïde, ând lïne â lârge pïece of foïl on the trïvet to âllow your tâmâles â restïng âreâ.
7. On your counter, plâce the dough, the fïllïngs (beân/slïced cheese ând potâto, mole ând cheese) neâr to âllow you to âssemble eâsïer. Plâce â cleân kïtchen towel on your counter, ând pïck up the husks out of the sïnk. Shâke off the wâter ând lây them on the dïsh towel.
Read More this full recipes at INSTANT POT MEXICAN TAMALES
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