How to make Vegan Tamales | Instant pot Recipe | Mexican food

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

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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