#tamales #instantpotporktamales #instantpottamales
#porktamales
Making classic Mexican tamales can be an all-day project. The Instant Pot
cuts the timing in half from the process of cooking the meat quickly
and in the same pot that steams the finished tamales.
*For best flavor season the meat ahead of time, up to a day ahead.
**Also Soak your husks in water up to 2 hours ahead of wrapping the tamales
for cooking.
Servings
about 30-32 tamales
INGREDIENTS
1 1/2 pound pork shoulder boneless, cut into 4-inch cubes
sea salt
pepper freshly ground
2 tablespoons canola oil
1 yellow onion diced
2-3 tbs taco seasoning(I make mine)
garlic powder and onion powder to taste
1/2 cup chicken broth
4 ounces green chiles diced
1 poblano pepper diced
1/4 cup fresh cilantro leaves finely chopped
Olive oil
For Masa:
4 cups corn masa mix masa harina for tamales
2 teaspoons salt
1 1/2 teaspoons baking powder
4 cups Water or broth(I like to use broth)
2/3 cup solid vegetable shortening room temperature
32-36 in large corn husks soaked (put 3-4 on bottom rack of Instant Pot)
water to cover for 1 hour
INSTRUCTIONS
First a day ahead is best or at least 2 hours ahead take your meat and rub it down with Olive Oil then rub the Taco seasoning, salt and pepper over all the mat on all sides. I add a little garlic and onion powder too. Set in refrigerator covered.
When you are ready to cook your pork bring it to room temp at least 30 minutes before cooking. Select Sauté on the Instant
Pot and warm the Olive oil. In batches, sear the pork until browned on all sides,
about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a
plate.
Add the onions and poblano pepper to the pot and cook, stirring occasionally, until tender and
translucent, about 3 minutes.
Stir in a dash of salt and garlic powder, return the pork to the pot, add the
broth and chiles, and give everything a good stir.
Lock the lid in place and turn the valve to Sealing. Press the Keep
Warm/Cancel button to reset the program, then press the Manual/Pressure Cook
button and set the cook time for 1 hour at high pressure.
Let the steam release naturally for about 10 minutes, then turn the valve to
Venting to release any residual steam.
Carefully remove the lid and, using a slotted spoon, transfer the pork
mixture to a bowl. Using 2 forks, shred the pork leave the onions and peppers
in with the meat.
Add the cilantro, stir well and let cool to room
temperature. Using pot holders, lift out the inner pot, rinse well, and
return the inner pot to the Instant Pot housing.
In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in
3 cups of broth or water until blended.
Stir in the vegetable shortening, then knead the masa against the side of the
bowl until incorporated.
**Remove the husks from the water and pat dry. Place the husks on a work
surface with the narrow ends facing you.
One at a time, spread about 3 tablespoons of the masa mixture onto the widest
part of a husk and top the masa with about 1 tablespoon of the pork mixture.
Fold in the sides of the husk to enclose the filling, then fold up the bottom
narrow flap of husk over the center and secure with a narrow strip of the
husk. Repeat until all the filling is used.
Depending on your instant pot, mine is a 6qt you will need to keep tamales short
to allow for room when placing lid on. I cut some of mine shorter on the open end if the
were too tall. I did get 30 tamales in the pot this time.
Pour the remaining 1 cup water or fresh broth into the Instant Pot and insert the steam
rack.
Arrange the tamales on the rack, standing them upright. I pile mine up with a string laid out
across a plate as I prepare the tamales then I tie them gently and lift all together to put in the Pot standing Up. BE SURE TO PUT WATER OR BROTH IN POT BEFORE PLACING TAMALES.
Lock the lid in place and turn the valve to Sealing.
Press the Manual/Pressure Cook button and set the cook time for 40 minutes at
high pressure. Let the steam release naturally for about 10 minutes, then
turn the valve to Venting to release any residual steam.
Carefully remove the lid and transfer the tamales to a plate. Let stand for
15–30 minutes to set up before serving. Trust me, let them sit, as the dough needs time
to cool and firm up properly.
