How to make THE BEST Mexican Vegan Tamales in an Instant pot & Stand Mixer



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Hello & welcome to the Views Kitchen! In today’s recipe, we will be showing you how to make Plant-based Tamales. Sometimes I wonder if the Jamaica filling is really plant-based lol it’s that close to meat in texture. This recipe is a Views Kitchen original, as we have spent many moons perfecting these tamales for you. Remember what I tell you, just because you’re vegan it doesn’t mean you need to settle for flavorless foods. You deserved the best, always! Remember to always make it comfortable for your home 🤗. Let us know in the comments if you plan to make these tamales. Don’t be shy to tag us on your social media. Invite all your amigos to come and hang out with our Club! Please take the time to look at the list of ingredients below, thank you for subscribing and liking our show As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
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Mexican tamales tutorial- https://www.youtube.com/watch?v=4Sv4G9hViOI
Ingredients
12 corn husks/hojas de elote

Jamaica/ Hibiscus flower soak
1 cup jamaica
Enough boiling hot water to cover and soak the Jamaica
2 Tbsp white or apple cider vinegar

Chile sauce
Water to boil chiles
1 cup water (for blending chiles)
7 Guajillo chiles or California/NM chiles for spice lovers
6 garlic cloves
1/4 White or Yellow onions
1 tbsp vegetable bouillon
*after you blend ingredients into the sauce- Save 1/2 of a cup to season your Masa

Picadillo/Meatless Filling
Remaining chili sauce
Jamaica/ Hibiscus flower
1 Tbsp vegetable bouillon
*Another alternative soy meatless filling
https://www.youtube.com/watch?v=5OOcRtYJyMA

Masa
1/3 cup vegetable shortening
1.5 Pounds masa (unprepared freshly ground masa- found at your local Mexican stores- Call and ask 🙂
1/2 cup chile sauce (the one we saved from blending chiles)
1 Tbsp vegetable bouillon

Add 3/4 cup of water to the instant pot- Pressure cook 35 minutes- let rest 10-15 mins
Filling- Picadillo, potatoes, Anaheim pepper, raisins, olives
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📌 If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you determine to buy something is completely up to you😁 This is not a sponsored video.

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