Jackfruit Vegan Tamales (Instant-Pot Instructions Included)

INGREDIENTS

Corn husks

Tomatillo salsa, or salsa of choice

6 cups

masa herina

and 1/2 teaspoons Himalayan pink salt, or to taste (if using vegetable broth, lessen accordingly)

and 1/2 teaspoon baking powder

1 cup

coconut oil, melted

3 cups

slightly warm water or vegetable broth

3 20 ounce cans

jackfruit, drained, rinsed and patted dry

large vidalia or yellow onion

3 tbsp

refined coconut oil, divided

and 1/2 Tablespoon cumin

1 tbsp

chili powder

3 tsp

garlic powder

2 tsp

paprika

2 tsp

coconut sugar, or sweetener of choice

1 tsp

onion powder

1 tsp

oregano

and 1/2 teaspoon himalayan pink salt, or to taste

optional: 1-2 Tablespoon nutritional yeast