Plant Based Tamales - Oil and Lard Free

We experimented making tamales this weekend. We were thrilled to find that we could make them quickly with an Instapot. 

    

As with most whole food, plant based recipes, this recipe is time intensive and requires a couple of steps.  For best results, proceed in this order: 

Prepare Husks

Submerge corn husks in water - place a pot or plate on top of them to keep them submerged. Allow to soak for several hours while preparing the other steps. 

Red sauce 

10-15 Hot New Mexico Chile Pods with stems and seeds removed (they are dried and in bags) 

3 c. water +/-

3 whole tomatoes

1 whole onion (3/4 chopped)

1 tsp oregano

1 -2 cloves garlic

1 small can tomato paste

1 teaspoon salt

Boil chilies, and tomatoes until soft, and then blend together along with a 1/4 of an onion and 1 tsp oregano and a clove or two of garlic, and salt. Strain with a sieve. Mix in tomato paste.  Set aside. 

Filling

1 medium sized sweet potato (cooked, or microwaved for 6-10 minutes, then peeled)

1 can black beans (drained - juices reserved)

1 small can whole green chiles, drained and diced

1/2 medium onion, chopped

1 can jackfruit in brine, drained and chopped

1.5 Tablespoons 100% maple syrup

1 teaspoon cocoa powder

1 teaspoon salt

2 garlic cloves, minced

1-2 cups Red Sauce (see above recipe)

Saute onion and green chiles to soften. Add garlic, black beans and sweet potato. Use a bean or potato masher to combine mixture. 

Add red sauce, one cup at a time, adjusting for consistency. Add syrup, cocoa powder, and salt to taste - mix well. 

Mix in jackfruit. Set aside until ready to assemble tamales. 

Masa

6 cups maseca flour

6 cups vegetable broth (more as needed, or water)

1/2 cup reserved black bean juice

1-2 teaspoons salt (or to taste)

2 Tablespoons baking powder

2 teaspoons chile powder

2 teaspoons non-chicken bouillon

Mix dry ingredients together. Then add wet ingredients and mix thoroughly - the consistency should be like peanut butter. 

Additional Tamale Fillings:

Roasted red peppers, pitted prunes, green olives, black olives, raisins, etc. 

To Assemble Tamales: 

Tear several corn husks into strips to tie tamales with. 

Place steam basket into instapot, and add 1 cup of water to the bottom of the instapot. 

Place corn husk onto a flat surface with the widest, flat edge at the bottom.

Place a dollop of masa one inch above bottom of the corn husk. 

Spread out to 1-2 inches (depending on size of husks). 

Add filling to the middle, and additional desired fillings. Additional red sauce may be added if desired. 

Lightly press edges of the masa together then fold and wrap husk, overlapping sides. 

Fold bottom section up. Secure with strip and tie, leaving flat edge open. 

Place into a steam basket in the instapot, standing with open side up. 

Once instapot is filled, close lid, close the vent, and steam on low for 20 minutes. Allow to release steam naturally for at least 10 minutes. 

Remove tamales, and allow to cool. 

They will continue to firm up as they cool. 

Store in airtight container and refrigerate. 

*Guatemalan tamales traditionally have a prune/plum and a green olive which provide both a sweet and sour flavor. 

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