Vegetarian Tamales in a Pressure Cooker

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 625, total fat 14 G., saturated fats 3 G., proteins 15 G., carbohydrates 113 G., fiber 11 G., cholesterol 0 mg, sodium 492 mg, sugar 2 G.

Delicious tamales don't necessarily need meat as the filling. With the right combination of vegetables and spices, vegetarian tamales are just as delicious as meat-based ones. A pressure cooker speeds up the cooking process, and because the steam penetrates every corner of the tamale, the tamales are especially flavorful.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

3 tablespoons of margarine
2 medium yellow zucchini, finely diced
1 red bell pepper, seeded and finely diced
2 jalapeño peppers, seeded and finely diced
4 cloves garlic, crushed
1 medium onion, finely diced
2 tsp chili powder
2 tsp ground cumin
1 cup vegetable broth
1 can (425 g) of canned crushed tomatoes
2 teaspoons coarse salt

Tamale

24 dried corn leaves
4.5 cups yellow masa corn flour
3 and 3/4 teaspoons coarse salt
3 tsp baking powder
3/4 cup margarine
Special equipment: stovetop pressure cooker

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yellow zucchini, sweet pepper, margarine, corn husk, jalapeno pepper, tomatoes, corn flour, chili seasoning, cumin

Cooking the dish according to the recipe:

Filling:

Place the margarine in a large skillet and heat over high heat. Once the fat begins to shimmer, add the zucchini and cook, stirring only once, until softened, about 5 minutes. Add the bell pepper, jalapeño, and garlic and stir. Add the onion, chili powder, and cumin and cook until the onion is soft, about 3 minutes. Add the vegetable broth, tomatoes, and salt and cook until the filling thickens, about 10 minutes. Transfer to a bowl and let cool completely.
Tamale:

Place the corn husks in a pressure cooker and add 3 cups of water. Secure the lid according to the manufacturer's instructions. Cook until the desired pressure is reached. Quickly release the pressure and carefully remove the lid. Remove the husks and cover with a damp towel, leaving the hot liquid in the pot.

Place the masa in a medium bowl and mix with salt and baking powder. Add the margarine and rub it into the flour. Add all the hot water from the pressure cooker and knead the dough.
Place the husks and spread the masa in a thin layer, leaving a 0.5 cm (1/4 inch) border. Add about 2 tablespoons of the cooled filling. Roll the tamale into an open envelope, starting from the sides and then the bottom. Place the tamale seam-side down in the steamer basket, allowing gravity to hold the envelope closed. Assemble all the tamales in the same manner.
Carefully wrap each tamale in foil, leaving the tops exposed, and place them upright in the steamer basket. If your steamer basket has handles, this will be easier. Pour 1 cup of water into the pressure cooker, then lower the basket into the pot and pressure cook on high heat for 10 minutes. Quickly release the pressure, then remove the basket and arrange the hot tamales on plates.

Note

Your pressure cooker should come with a steamer basket! If not, use a colander or wire rack to keep the tamales off the water.