Instant Pot Red Chili Pork Tamales
Authentic, tender pork tamales steamed to perfection in a fraction of the time using a pressure cooker.
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Ingredients
- 24 pieces Dried Corn Husks
- 2 pounds Pork Shoulder (cooked and shredded)
- 1 1/2 cups Red Chili Sauce
- 4 cups Masa Harina
- 1 1/3 cups Lard or Vegetable Shortening
- 3 cups Chicken Broth
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
Instructions
- 1
Soak the corn husks in a large bowl of hot water for at least 30 minutes until soft and pliable.
- 2
In a medium bowl, mix the shredded pork with the red chili sauce until well combined.
- 3
In a large stand mixer, beat the lard with salt, baking powder, garlic powder, and cumin until light and fluffy.
- 4
Gradually add the masa harina and chicken broth to the lard mixture, beating until a soft, spreadable dough forms.
- 5
Lay a corn husk flat, spread 2 tablespoons of masa dough in the center, and place 1 tablespoon of pork filling in the middle.
- 6
Fold the sides of the husk over the filling, then fold the bottom tail up; repeat for all tamales.
- 7
Place a trivet and 1.5 cups of water in the Instant Pot, then stand tamales upright in a steamer basket with the open ends facing up.
- 8
Secure the lid and cook on High Pressure for 45 minutes, followed by a 10-minute natural pressure release.
- 9
Remove the lid and let the tamales sit for 15 minutes to firm up before serving.
Nutrition per Serving
340
Calories
14g
Protein
28g
Carbs
20g
Fat
4g
Fiber
1g
Sugar
680mg
Sodium
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