INSTANT POT® TAMALES | ALLRECIPES
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 World Cuisine Latin American Mexican Main Dishes Tamale Recipes
Total Time 6 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 40 minutes
Yield 20 tamales
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, CarbohydrateContent 44.5 g, CholesterolContent 97.6 mg, FatContent 46.9 g, FiberContent 7.9 g, ProteinContent 23.6 g, SaturatedFatContent 16.8 g, SodiumContent 3007.1 mg, SugarContent 4.2 g
OLD-SCHOOL TAMALE PIE RECIPE | ALLRECIPES
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Latin American Mexican
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 1 9x13-inch pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, CarbohydrateContent 14.9 g, CholesterolContent 96.6 mg, FatContent 19 g, FiberContent 1.9 g, ProteinContent 20.2 g, SaturatedFatContent 9.7 g, SodiumContent 709.8 mg, SugarContent 5.6 g
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SLOW COOKER TAMALE PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 07 hours 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 393 calories per serving
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
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