INSTANT POT PORK TAMALES
Doughy masa surrounds a pocket of spiced pork filling in these easy homemade pressure cooker pork tamales.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Pork
Time 4h45m
Number Of Ingredients 15
Steps:
- Place the dried corn husks in a large pot (not the pressure cooking pot) and cover with water. Place a heavy plate or a smaller pot full of water on top of husks to keep them submerged. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.
- Add the water, onion, garlic, both chili powders, salt, pepper and cumin to the pressure cooking pot and stir to combine. Add pork and lock the lid in place.
- Select High Pressure and 75 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the meat from the pressure cooker to a bowl and shred with two forks. Discard any excess fat as you shred.
- Strain the cooking liquid and reserve to make the masa. At this point, you can chill the cooking liquid in the fridge for several hours or overnight to easily skim the fat off the top.
- Taste and season the shredded pork with additional chili powder, salt and cumin. As you season the meat, add a small amount of cooking liquid to moisten. Take care not to add too much-you don't want it to be runny.
- In a stand mixer, mix masa, shortening, oil, salt, and baking powder. Add the reserved cooking liquid with more hot water as needed and beat at medium speed or higher until fluffy. The dough should resemble a loose cookie dough.
- Place a steamer basket in the pressure cooking pot and add 2 cups water.
- Unfold 2 corn husks onto a work surface. Take ¼ cup of masa and, starting near the top of the husk and using damp fingers, press the masa into a 4-inch square, leaving a 2-3 inch border on the bottom of the husk. Place a heaping tablespoon of the pork filling in a line down the center of the masa.
- Fold in the sides until they just overlap, and wrap the husk tightly around the dough. Fold up the bottom part of the husk to seal.
- Stand the tamales up in the steamer inside the pressure cooking pot.
- Seal the lid and select High Pressure and 20 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid and remove the tamales from the pressure cooker.
Nutrition Facts : Calories 569 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 708 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
PRESSURE-COOKER TAMALES
For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This version is filled with strips of roasted poblano chiles known as rajas, which add a rich smokiness to many Mexican dishes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 10 tamales
Number Of Ingredients 9
Steps:
- Place corn husks in a large bowl, cover with cold water, and weigh down with a plate to keep husks submerged. Soak until softened and pliable, about 30 minutes.
- Heat broiler with rack 4 inches from heating element. Cut poblanos in half lengthwise and remove seeds and veins. Place cut side down on a baking sheet, and broil, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut into thin strips.
- With a mixer, beat butter until light and creamy, about 2 minutes. With your hands, mix masa harina, 1 teaspoon salt, and the warm water until it forms a dough. Add masa mixture to butter and continue to beat until light and fluffy, about 2 minutes.
- Remove husks from water, letting excess drip off. Working in batches, lay husks on a work surface, long sides closest to you. Tear two to three husks into 1/4-inch strips; reserve for tying. Spread about 1/4 cup dough thinly on center of each husk into about a 3-by-4-inch rectangle. Place a few poblano strips and a rounded tablespoon cheese in the center of dough. Bring together two long sides, to encase dough. Fold in two shorter sides. Use a strip of husk to tie tamale loosely closed.
- Place a 1-inch rack in 6- to 8-quart pressure cooker and fill with 3 cups water. Place the steamer insert on rack. Place tamales standing upright in steamer insert. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Let cool slightly.
- Serve with cilantro and salsa.
INSTANT POT® TAMALES
These Instant Pot® tamales are delicious with soft, pillowy masa and flavorful, slightly spiced pork filling. The sauce is smoky with just a hit of rounded spicy heat. There are so many things this would be good on-tacos, enchiladas, eggs, etc. I also think it would be good as a base for a pizza.
Provided by Pam Lolley
Categories Tamales
Time 6h15m
Yield 10
Number Of Ingredients 22
Steps:
- Place 20 dried husks in a large Dutch oven and cover with water. Place a plate or bowl filled with water on top of husks to keep submerged. Let soak for at least 3 hours (or up to 24 hours), flipping occasionally until husks are softened.
- Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- While the filling is cooking, prepare the sauce: Split chile peppers and remove seeds and membranes. Cut into 1- to 2-inch pieces (there is no need to cut the de arbol chiles.) Place chiles, 2 cups chicken stock, tomatoes, and garlic cloves in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
- Carefully pour the sauce mixture into a blender. Secure the lid and remove the center piece to allow steam to escape. Place a clean towel over the opening and process on high speed until completely smooth, 2 to 3 minutes.
- Carefully transfer blended hot mixture back to the saucepan. Stir in remaining 1 cup chicken stock, cumin, salt, and onion powder. Return mixture to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.
- When the filling has finished cooking, release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
- Remove pork to a shallow baking dish. Discard any fat and shred meat using 2 forks. Place shredded meat in a bowl.
- Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa and discard any remaining.
- Combine masa, 2 teaspoons salt, and baking powder for masa mixture in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon warm water at a time, if needed.
- Stir 1 cup sauce and remaining 1/2 teaspoon salt into the shredded meat; set filling aside. Set remaining sauce aside for serving.
- Drain husks and cover with a damp paper towel. As you prepare the tamales, make sure they are not longer than 4 to 5 inches in order to fit in the pressure cooker with the lid closed.
- Place one damp husk on a work surface with the pointed end facing you (it will make a capital "V" shape.) Spoon 1/4 cup masa mixture onto the husk. Using damp fingers and starting near the top of the husk, press mixture into a 4-inch square; leave 1 inch clear at the top of the husk, and 3 to 4 inches clear at the bottom. Place 1 heaping tablespoon of filling in a vertical line down the center of the masa. Grab both sides of the husk and bring them together until they meet and are touching. Pull the left side of the husk away, and wrap the right side over the masa mixture. Take the left side and wrap it tightly over the right side, completely enclosing the filling. Fold the bottom of the husk over the seam and tie with a strip of corn husk, if desired. Repeat to make remaining tamales.
- Stand tamales up vertically with the open side up in the steamer basket of the Instant Pot®. Place the trivet in the cooker and add 2 cups tap water. Place steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
- Let tamales rest in the cooker for 10 minutes before serving.
- Meanwhile, warm the remaining sauce to serve with tamales.
Nutrition Facts : Calories 683 calories, Carbohydrate 44.5 g, Cholesterol 97.6 mg, Fat 46.9 g, Fiber 7.9 g, Protein 23.6 g, SaturatedFat 16.8 g, Sodium 3007.1 mg, Sugar 4.2 g
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HOW TO MAKE AUTHENTIC PORK TAMALES IN THE INSTANT POT
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- Prior to beginning of the recipeFill a pot with warm water and add corn husks to soak. Use the lid of the pot or something heavy to weigh the corn husks down so they stay in the water. Soak the husks for at least one hour, preferably overnight. Pork Filling Set Instant Pot on Saute mode and add oil. Cut the pork roast into large cubes. Coat both sides of the pork roast with salt. Add the roast to the Instant Pot. Sear the roast pieces on all sides until the sides are browned. (About 5 minutes on each side) Add garlic, chile pods, oregano, and water to the Instant Pot. Close the lid of the Instant Pot. Set the Instant Pot to high pressure for 60 minutes. Allow the pressure to naturally release. Transfer the roast to a large bowl. Transfer the cooking liquid into a measuring cup through a fine mesh sieve. Press down on the chiles and garlic to force out as much liquid as possible. Set aside both the liquid and meat until they cool enough to handle. Remove any fat chunks as necessary. Whe
- Masa Filling Using an electric mixer on low and combine masa flour, baking powder, and salt in the mixing bowl. Combine chicken broth and the drippings from the pork roast to equal 3 1/2 cups. Add the cups of liquid and the lard to the masa flour. Whip the masa mixture on medium high for about 10 minutes, scrap the sides halfway through Tamale Making DirectionsSave 2-3 corn husks that are too torn up to use and rip them into long strips to tie the tamales closed. Measure to make sure that 6-inch tamales can fit in your Instant Pot. (You will place the tamales vertically on the steamer insert.) Before you start making the tamales set aside a small bowl of warm water in your work area. Start with one corn husk by putting the pointy end of the corn husk is facing you. (This will look like a capital V) Scoop a generous amount of the masa on the husk. Wet your fingers in the bowl of warm water. Starting about 3 inches from the bottom of the husk, spread the masa into a thin layer in the sha
- Fill the corn husk in a straight line in the middle of the masa with the pork. Stop about 1/2 inch from top and bottom of masa to allow enough room so that you can seal the tamale. Add enough filling but leave room so that you can wrap the sides completely around to seal it.
- Fold one side of the husk then the other to bring the sides closed so that the masa is totally around the filling. Fold top down and bottom up toward the seam and then use the extra shredded corn husk strips and tie closed. You may need 1-2 ties. Continue doing so for all the tamales.
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