GREEN CHILE CORN TAMALES RECIPES

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PORK & GREEN CHILE TAMALES – INSTANT POT RECIPES



Pork & Green Chile Tamales – Instant Pot Recipes image

Making classic Mexican tamales can be an all-day project. The Instant Pot cuts the timing in half—streamlining the process by cooking the meat quickly and in the same pot that steams the finished tamales.

Provided by Williams Sonoma Test Kitchen

Prep Time 20 minutes

Cook Time 100 minutes

Yield 12-16 tamales

Number Of Ingredients 16

3/4 pound pork shoulder (boneless, cut into 4-inch cubes)
kosher salt
pepper (freshly ground)
2 tablespoons canola oil
1 yellow onion (diced)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup chicken broth
4 ounces green chiles (diced)
1/4 cup fresh cilantro leaves (finely chopped)
4 cups corn masa mix (masa harina for tamales)
2 teaspoons salt
1 1/2 teaspoons baking powder
4 cups Water
2/3 cup solid vegetable shortening (melted)
16 in large corn husks (soakedwater to cover for 1 hour)

Steps:

  • Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a plate.
  • Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir. 
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure. 
  • Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  • Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
  • Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
  • In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
  • Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated. 
  • Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
  • One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.  
  • Pour the remaining 1 cup water into the Instant Pot and insert the steam rack. 
  • Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.
  • Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  • Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y ...



Green Chile Chicken Tamales (Tamales con Salsa Verde y ... image

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Provided by EPICURIOUS.COM

Yield Makes about 26

Number Of Ingredients 13

1 (8-ounce) package dried corn husks
1 pound tomatillos, husked, rinsed
4 (3-inch-long) serrano chiles, stemmed, chopped
4 large garlic cloves, chopped
1 1/2 tablespoons olive oil
2 cups low-salt chicken broth
4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
2/3 cup chopped fresh cilantro
1 1/3 cups lard or solid vegetable shortening
1 1/2 teaspoons salt (omit if masa mixture contains salt)
1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
2 cups (about) low-salt chicken broth

Steps:

  • Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
  • Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
  • Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
  • Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
  • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

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