Tamale Soup
Ingredients:
1 pkg Mama Julia's™ tamales (16oz, 12ct)
3 pkg Frozen corn (10-12oz/pkg)
1 pkg Frozen cajun mirepoix (celery, onion, green bell pepper) (12oz)
3 tsp Cumin
1 tsp Onion powder
1 tsp Garlic powder
½ tsp Black pepper
½ tsp Black pepper
½ tsp Cayenne pepper
½ tsp Paprika
1 tbsp Kosher salt
1 tbsp Dried cilantro
2 tbsp Dried minced onion
1½ cups Potato flakes
2 qts Water
Instructions:
Dump all ingredients in and set pressure cooker on soup setting for 15 minutes.
When done, let it natural release for 15 minutes and then quick-release.
Remove the corn husks and serve.
Notes: If you want larger chunks of tamale, shorten the cook and natural release times by five minutes each. For the corn, I prefer shoepeg corn. It's not as sweet and is a bit toothier than typical yellow corn. Also, I prefer a little more heat, so I typically use double the black and cayenne pepper shown above.