makes about 16 tamales
20 dried corn husks
1 orange sweet potato, baked, peeled, and diced
1/2 small yellow onion, quartered and sliced thinly
1 1/2 cups frozen corn
1 small or 1/2 large jalapeno, seeded and minced
1 green or poblano pepper, finely diced
1 cup chopped cilantro
2 cups Maseca (Maseca is now certified gluten-free) or corn masa
1 teaspoon ground cumin
1/8 teaspoon ground chipotle powder
1/2 teaspoon salt, if desired
1 - 1 1/2 cups water
The first tamale I tested was too wet. I returned it to the Instant pot and cooked them under pressure for 10 more minutes and waited an additional 10 minutes before releasing the pressure.
To your health and happiness,
Beans and Rice