Are you ready to embark on a culinary adventure that will transport your taste buds straight to Mexico? Discover the magic of homemade Instant Pot Pork Tamales, a dish that perfectly blends rich flavors and comforting textures! With just a handful of ingredients and the convenience of your Instant Pot, you can whip up these delightful tamales in no time. Imagine savoring tender, savory pork wrapped in a soft masa shell, all drizzled with zesty red chili sauce. Whether you're hosting a fiesta or simply craving a taste of tradition, this recipe is sure to impress. Let’s dive into the world of tamales and learn how to create this mouthwatering dish that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1 cup pork lard
- 1 cup chicken broth
- 1 tsp baking powder
- 1 tsp salt
- 2 cups cooked shredded pork
- 1 cup red chili sauce
- 12 corn husks
Instructions
- Begin by soaking the corn husks in warm water for at least 30 minutes to soften them. This will make them pliable and easier to work with when wrapping the tamales.
- In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, beat the pork lard until it is fluffy and light. This will help create a tender texture in the tamale dough.
- Gradually add the dry masa harina mixture to the whipped lard, alternating with the chicken broth. Mix until you achieve a smooth, spreadable dough. The dough should be moist but not sticky.
- Once the dough is ready, take a portion of it (about 2-3 tablespoons) and spread it onto the center of a soaked corn husk, leaving about 1 inch at the bottom and 1-2 inches on the sides.
- Add a spoonful of the cooked shredded pork on top of the masa mixture, then drizzle a little red chili sauce over the pork for added flavor.
- Fold the sides of the corn husk over the masa and filling, then fold the bottom up to secure the tamale. Repeat this process with the remaining husks, masa, and filling until all tamales are assembled.
- Prepare the Instant Pot by adding 1 cup of water to the bottom. Place the steamer rack or trivet inside the pot to elevate the tamales above the water.
- Stand the tamales upright in the Instant Pot, with the open end facing up. You may need to lean them against each other to keep them upright.
- Seal the Instant Pot lid and set it to cook on high pressure for 60 minutes. Make sure the steam release valve is set to the sealing position.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes, then carefully switch the steam release valve to venting to release any remaining steam.
- Open the lid and carefully remove the tamales using tongs. Let them cool slightly before serving.
- Serve the tamales warm with additional red chili sauce on the side, and enjoy your delicious homemade Instant Pot pork tamales!
Tips
- Soak the Corn Husks: Make sure to soak the corn husks in warm water for at least 30 minutes. This softens them, making them easier to fold and wrap around your tamale filling.
- Whip the Lard: For a light and fluffy masa dough, beat the pork lard until it’s airy and fluffy before mixing it with the dry ingredients. This step is crucial for achieving that perfect tender texture.
- Test the Dough: Before assembling all your tamales, test a small portion of the dough in the Instant Pot to ensure it cooks properly. If it’s too dry, add a bit more chicken broth; if it’s too wet, mix in a little more masa harina.
- Stand Them Up: When placing the tamales in the Instant Pot, make sure they are standing upright with the open end facing up. This allows for even cooking and prevents the filling from leaking out.
- Natural Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 10-15 minutes. This helps the tamales set and makes them easier to remove without falling apart.
- Serve with Style: For an extra burst of flavor, serve your tamales with additional red chili sauce and a side of fresh salsa or guacamole.
- Make Ahead: Tamales can be made ahead of time and stored in the fridge or freezer. Simply steam them when you're ready to enjoy!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
