Monday, September 28, 2020

Tamales

Yield: 8 servings (2-3 tamales each)

Ingredients

  • Refried beans
    • 2 tbsp canola oil
    • 2 tsp garlic powder
    • 2 cans (15 oz. each) pinto beans
    • 1 tsp Mexican seasoning
    • 1 tsp chili powder
    • A pinch of salt
    • 1/2 lime, juiced
  • Potato Filling
    • 2 russet potatoes, mashed
    • 1 tsp salt
  • 1 package corn husks
  • Dough
    • 3 cups masa (we used Maseca brand)
    • 1 cup coconut oil
    • 1 tsp baking powder
    • 2 1/4 cups chicken stock
    • 1 tsp salt
  • Shredded pork, fully cooked
    • We used some leftover pork.  You can throw in anything you'd like.
  • 1 cup red mole (we used a jar and prepared it according to package directions)
  • 8 oz. pepper jack cheese

Directions

  1. To make the beans, heat oil in a skillet over medium heat.  Add all the ingredients for the beans, and cook for 5-7 minutes.  Smash with a potato masher.
  2. To make the filling, peel the potatoes, cut in half, and place on the steamer rack of the Instant Pot.  Add 1/2 cup water, place the lid, and close the valve.  Cook on high for 10 minutes.  Release the pressure, remove the potatoes, and mash in a large mixing bowl.  Add the salt and mix through.
  3. Start soaking the corn husks.
  4. To make the dough, combine all the dough ingredients in a large bowl and mix with your hands.
  5. Before assembling, clean out your Instant Pot.  Add 1 cup of water and place the wire rack inside.  Line a piece of aluminum foil over the rack to give a large, flat surface for the tamales.
  6. Assembly: Bean and cheese tamales
    1. In a husk, spread some dough and top with 1-2 spoonfuls of refried beans.  Try to spread evenly, and then top with some pork and cheese.
    2. Fold the dough over the filling.
    3. Wrap the tamale: left, then right, then bottom.
  7. Assembly: Potato tamales
    1. In a husk, spread some dough and top with 1-2 spoonfuls of potatoes.  Add a spoonful of mole and some cheese.
    2. Fold the dough over the filling.
    3. Wrap the tamale: left, then right, then bottom.
  8. Place the tamales in the Instant Pot, open-end up.  Add the lid, and cook on high for 27 minutes.
    • We had to cook in two batches because there were too many to fit in a single batch.
  9. After the pot is done cooking, release the pressure manually.  Then remove the lid.
  10. The tamales will be very soft.  Gently remove to a plate or dish, and let side for 5 minutes to firm.
  11. Enjoy
Tip: To reheat, you can steam them on the stove.  just put a bit of water in the bottom of a stockpot, add a wire rack, and stand the tamales up on the rack.  Boil the water and let steam for 6-10 minutes.

Adapted from The Cents'able Shoppin and All Recipes.














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