Pressure Cooker Pork Tamales

1. 1

   Place 20 dried husks in a large Dutch oven and cover them with water. Set a water-filled plate or bowl on top to keep the husks submerged. Soak for at least 2 hours, flipping occasionally until the husks are softened.

2. 2

   Meanwhile, make the filling: Add 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin to a multi-functional pressure cooker (such as an Instant Pot). Cut the pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure per the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build.

3. 3

   While the filling cooks, make the sauce: Add 2 cups chicken stock, tomatoes, chiles, and garlic to a saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the tomatoes are fully softened, about 30 minutes.

4. 4

   Pour the sauce mixture into a blender; cover and hold the lid down with a potholder; pulse a few times, then blend until completely smooth, 2 to 3 minutes.

5. 5

   Return the blended mixture to the saucepan; stir in the remaining 1 cup chicken stock, cumin, 1 teaspoon salt, and onion powder. Bring to a simmer over medium-high heat, then reduce to low and cook, stirring occasionally, until the sauce has thickened and the color is a deeper red, about 30 minutes.

6. 6

   When the filling is done, release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes, then use the quick-release method to release the remaining pressure, 1 to 2 minutes. Unlock and remove the lid.

7. 7

   Transfer the pork to a shallow baking dish; discard any fat and shred with 2 forks. Place the shredded meat in a bowl. Stir 1 cup of the prepared red sauce and the remaining 1/2 teaspoon salt into the shredded pork to coat; set the filling aside. Set the remaining sauce aside for serving.

8. 8

   Strain the cooking liquid through a fine-mesh strainer and discard the solids. Skim off as much grease as possible. Reserve 1 cup of the strained cooking liquid for making the masa and discard the rest.

9. 9

   To make the dough: Combine masa, 2 teaspoons salt, and baking powder in a stand mixer fitted with the paddle attachment; mix on low speed until fully combined, 1 to 2 minutes. Increase to medium speed and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until the dough is completely combined. Increase to medium-high and beat until the dough is light and fluffy, 4 to 5 minutes. The dough should look like loose cookie dough; if needed, adjust by adding 1 tablespoon warm water at a time.

10. 10

    Drain the water from the corn husks. Working one at a time, flatten each husk with the narrow end facing you and spread about 1/4 cup masa mixture over the top 2/3 of the husk. Spread about 1 tablespoon of the meat mixture down the center of the masa. Roll up the husk starting from one long side. Fold the narrow end over the rolled tamale and tie with a piece of butcher's twine.

11. 11

    Stand the tamales vertically, open-side up, in the Instant Pot steamer basket. Place the trivet in the cooker and add 2 cups of water. Set the steamer basket on the trivet, then close and lock the lid. Select high pressure and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.

12. 12

    Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes, then use the quick-release method to release the remaining pressure, 1 to 2 minutes. Unlock and remove the lid. Let the tamales rest in the cooker for 10 minutes before serving. Meanwhile, warm the remaining sauce to serve with the tamales.

• Calories 688.85 kcal High
• Protein 19.28 g Good Source
• Carbs 83.91 g Moderate
• Total Fat 30.44 g High
• Saturated Fat 10.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.07 mg Moderate
• Sodium 244.25 mg Moderate
• Fiber 9.05 g Good Source
• Sugar 2.57 g Moderate
• Added Sugar 1.98 g Low Source
• Calcium 348.21 mg Good Source
• Iron 7.7 mg Good Source
• Potassium 855.26 mg Moderate
• Vitamin A 810.56 mcg_rae Good Source
• Vitamin C 171.29 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Garlic 🧄
• Onions 🧅