Tamales Pressure Cooker Style Recipe 435

INSTANT POT PORK TAMALES

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.

TAMALES - PRESSURE COOKER STYLE RECIPE - (4.3/5)

Steps:

• Note: This recipe yields five times as much pork as you will need to make tamales. it is great over saffron rice with the jus that it cooks in. FOR TAMALE DOUGH: Purée corn, onion, and garlic in food processor with stock until smooth. In a stainless bowl, place masa harina, sugar, salt, and crushed peppercorns. Add cold butter, lard and cut in as you would with pie dough until the dough resembles corn meal. With mixer, blend in corn mix until lumps are gone. Add goat cheese and cumin and blend until smooth. Set aside. PORK SHOULDER FOR TAMALE FILLING: Combine first five ingredients and rub pork butt thoroughly with spice mix. Refrigerate for about 2 hours. Place butt in pressure cooker and add remaining ingredients except for corn husks. Secure lid, turn heat on high, and bring to a boil (pot will start hissing and whistling). Turn heat down to medium/low and simmer for 1 hour. At the end of that hour, turn heat off and allow the cooker to slowly release all of its pressure. Remove lid, remove pork and chop 6 cups of meat from the butt. Set aside. TAMALES: Lay a corn husk out on a cutting board. Place 4 tablespoons of dough in center. Press dough out into a rectangle about 1/3 inch thick. Place 3 tablespoons of chopped pork butt in middle of dough, running like a ridge from one end to the other. Roll tamale dough and husk around and tied each end with a strip of corn husk so tamale looks wrapped like a piece of candy. Steam tamales for 45 minutes. Remove and serve immediately. They can also be cooled, frozen, and rewarmed for up to 3 months.

PRESSURE-COOKER TAMALES

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.

QUICK PRESSURE COOKER TAMALES

Steps:

• Rinse the corn husks and put them in a large shallow dish, like a casserole, and pour enough boiling water to cover. Use a heavy object, like the top from a pan, to keep the husks immersed.
• In the bowl of your mixer add masa harina, shortening, baking powder and salt. Using the paddle attachment, slowly incorporate the ingredients and pour in about half the water into the bowl of a stand up mixer. With paddle going slowly, drizzle about 1½ cups of the liquid. Masa should have a very soft "play-doh" type consistency - combined and sticky to the touch, not runny or crumbly. More or less liquid can be added to achieve the desired masa consistency.
• Lay out your work area with corn husks, filling, masa and either the cooking liquid from Carnitas or chile sauce.
• Just before starting to construct the tamales, flip the corn husks around so the ones that were soaking on the bottom are now on the top.
• Lay out one or three corn husks and wipe them down with a kitchen towel to dry and spread an even layer of masa in the middle top ⅔ of the husk.
• Place a small amount of meat (or filling of your choice) in the middle. Wet with carnitas cooking liquid or chile sauce.
• Carefully fold closed, and then fold the bottom part, without squeezing. Leave the tops open.
• Add 2 cups of water to the pressure cooker, add the steamer basket, and place the tamales open-side up. It may take a bit of arranging and some may be diagonal but no horizontal tamales!
• If not all can fit, cook in two batches. If you have just a few, tie them together in groups of threes with kitchen string (Alton Brown -style) so that they form a bit of a tripod can stand up on their own.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 20 minutes at high pressure. Stovetop pressure cookers: Lock the lid and cook for 15 minutes at high pressure.
• When time is up, open the pressure cooker with the Natural pressure release. Electric pressure cookers: Disengage the "keep warm" mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).Serve hot tamales in their wrappers.Makes 36-40 tamales - depending on the size.