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Mexican Tamales

Mexican Tamales

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
2 russet potatoes, mashed
1 tsp sea salt
1 C. red mole (recipe linked above)

  • 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. Drain and keep the water - place the beans in your high quality blender with 1 tsp salt, and gradually add a little water at a time so that they blend into a nice consistency - not too thick but not thin. Set them to the side in a large bowl.
  • To make the potato and red mole mixture: skin 2 large russet potatoes - cut in half and place on the steamer rack in your Instant Pot. Add 1/2 C. water and place the lid on the pot. Close the valve. Set the pot for 10 minutes on high (manual). Release the pressure, remove the potatoes and coarsely mash. Add salt and set aside.
  • Fill up a clean sink with cold water to the halfway point and place the corn husks in the water. Place a heavy plate atop the husks so as to keep them submerged.
  • etc

  • For Full Instruction:

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