You know I’ve been diving into the world of Mexican cuisine, and that’s created my love for tamales. Dora Stone’s Vegan Potato Adobo Tamales from Vegan Tamales Unwrapped is the perfect recipe to start with.
While it can be hard to find vegan tamales in traditional Mexican restaurants near me, they are easier to make than you’d think.
Dora’s new e-book, Vegan Tamales Unwrapped, gives you pages of step by step instructions and tons of photos for reference. She goes into ingredients and has a fat free version too!
There are 14 savory recipes and 5 dessert ones. You will find it hard to choose which one to start with.
She gives you other options to wrap your tamales in case you can’t get corn husks where you are, like Swiss chard or parchment paper.
Making tamales isn’t hard, but you do need to set aside some time to make them. It’s great if you can get together with a group of friends and crank out a few dozen. That way everyone gets to socialize and take some tamales home.
If you’re making them alone Dora has a plan for you to make them over 2 to 3 days.
Kathy’s Instant Pot Tip:
I have a few tamale recipes in my new Instant Pot cookbook, and you can steam them in your IP if you have one. For those of you who are on oil-free diets, I recommend trying pumpkin puree in place of the oil in tamales.
Place a deep steamer in your Instant Pot that has 1 cup water in it and carefully place the tamales in. Cook on high pressure for 20 minutes and let the pressure release naturally.