INSTANT POT TAMALE PIE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

INSTANT POT® TAMALES | ALLRECIPES



Instant Pot® Tamales | Allrecipes image

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

1 (8 ounce) package dried corn husks
2 cups water, or more as needed
2 cups coarsely chopped onion
3 cloves garlic, smashed
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 (3 pound) boneless pork shoulder
8 peppers Anaheim chile peppers
2 peppers de arbol chile peppers
3 cups chicken stock, divided
2 medium Roma tomatoes, quartered
4 cloves garlic
1?½ teaspoons ground cumin
1?½ teaspoons kosher salt
½ teaspoon onion powder
4 cups instant corn masa
2?½ teaspoons kosher salt, divided
1 teaspoon baking powder
1 cup Lard
2 cups warm water, or more as needed

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



Old-School Tamale Pie Recipe | Allrecipes image

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

1?½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1?½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

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

More about "instant pot tamale pie recipes"

SLOW COOKER TAMALE PIE RECIPE: HOW TO MAKE IT
Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania
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.
See details


EASY INSTANT POT TAMALE PIE - INSTANT POT COOKING
Oct 11, 2020 · Lower the pan into the Instant Pot and cook on high pressure for 35 minutes, then use quick release. Turn your oven broiler to high. Remove the pan and foil, and then add around 1/2 cup shredded cheese to the top. Pop the Instant Pot Tamale Pie under the broiler until the cheese is melted and turns a golden brown.
From instantpotcooking.com
See details


INSTANT POT TAMALE PIE - YOUTUBE
From m.youtube.com
See details


INSTANT POT EASY TAMALE PIE -TIDBITS MARCI
Feb 28, 2019 · Add 1 ½ cups water to the pressure cooker pot. Place a trivet inside and center the pan on top of the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high temperature for 35 minutes. While the tamale pie cooks, prepare Tomatillo Avocado Salsa by mixing all the ingredients together in a small bowl.
From tidbits-marci.com
See details


QUICK INSTANT POT TAMALE PIE - INSTANT POT PARTY
Apr 10, 2018 · Spread the chili con carne and chicken broth over the bottom of the Instant Pot. Lay the tamales over the chili. Top with onions. Scatter the crushed chips over the onions. Spread the cheese over the top. Set Instant Pot to High Pressure and cook for 10 minutes. Quick release. Recipe Notes
From instantpotparty.com
See details


SLOW COOKER OR INSTANT POT RECIPES FOR TAMALE PIE - SLOW ...
Jan 22, 2021 · Instant Pot Tamale Casserole from 365 Days of Slow + Pressure Cooking has seasoned ground beef, corn, olives, tomatoes and cheese with corn bread baked on top. That sounds like the ultimate Tamale Pie recipe to me! And the recipe has slow cooker instructions as well.
From slowcookerfromscratch.com
See details


INSTANT POT TAMALE CASSEROLE - 365 DAYS OF SLOW COOKING ...
Jul 22, 2020 · Pour 1 cup of water into the bottom of the Instant Pot. Place the pan on a trivet with handles *. Lower the trivet and pot into the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up perform a quick release. Remove the pot and remove the foil.
From 365daysofcrockpot.com
See details


INSTANT POT TAMALE PIE - YOUTUBE
From m.youtube.com
See details


TAMALE PIE RECIPE - THESPRUCEEATS.COM
Nov 02, 2021 · Preheat the oven to 400 F. Heat the oil in a 12-inch deep skillet over medium heat (cast iron, stainless steel, or oven-safe nonstick). Once hot, add the ground turkey and onion. Sauté, breaking up the turkey, for 3 to 4 minutes, or until the turkey is mostly cooked and the onion is turning translucent.
From thespruceeats.com
See details


INSTANT POT TAMALE BITES — THE SKINNY FORK
Dec 02, 2020 · Mix together the 3 C. masa flour and the 2 C. water and set aside to rest for 20 minutes. In a large bowl, or the base of a stand mixer, beat the 1 C. lard and 2 Tsp. salt until soft and fluffy; set aside as well. Sauté the 1 diced onion over a medium-high heat in a large skillet until tender.
From theskinnyfork.com
See details


[INSTANT POT] TAMALE PARTY! - FUELED BY INSTANT POT
Apr 30, 2014 · Pour 1 cup water into Instant Pot and place the trivet rack. Arrange the tamales, open-side-up, vertically in the pressure cooker. Lean them against the sides of the pot and prop them up against each other to maximize your capacity, but leave a small amount of empty space to allow enough airflow for the pot to properly pressurize and the tamales to cook evenly.
From fueledbyinstantpot.com
See details


HOW DO YOU STEAM TAMALES IN AN INSTANT POT - INSTANTPOT CLUB
Oct 20, 2021 · Wrap the damp paper towel around the frozen tamale and place the tamale on a microwave-safe plate. Put the plate in the microwave oven. Microwave on 50% power for 3 minutes. Turn the tamales over and microwave on full power for an additional 1 to 2 minutes. Carefully remove the damp paper towel and corn husk and eat.
From proinstantpotclub.com
See details


TAMALE PIE SLOW COOKER RECIPE - SIX SISTERS' STUFF
May 04, 2020 · Transfer to a 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 near the center comes out clean.
From sixsistersstuff.com
See details


TAMALE PIE - HOW TO MAKE THE BEST TAMALE PIE CASSEROLE
Apr 23, 2019 · How To Make Tamale Pie. Mix together easy cornbread ingredients. Pour into a greased cast iron skillet, pie dish, or baking dish and bake for 20 minutes. Use a handle of a wooden spoon to poke holes in cornbread. Pour 1/2 can of enchilada sauce and set aside. Brown beef and mix in remaining enchilada sauce, salsa, and chili powder.
From mamagourmand.com
See details


EASY AND LOVED TAMALE PIE | A MIND "FULL" MOM
Nov 27, 2018 · Beef Tamale Pie. In a large skillet, heat oil. Once oil is heated, add in diced onion and 1 pound ground beef. Cook until beef is browned. Season with chili seasoning, garlic, and tomato puree. Stir in beans if desired. Spread Tamale Base in 2 quart casserole dish. Top with cornbread mixture and bake as directed.
From amindfullmom.com
See details


HEALTHY TAMALE PIE -SHELF COOKING - FIT HAPPY FOODIE
Mar 18, 2020 · Instructions. Pre-heat oven to 375. In a skillet or pot, saute the ground beef, onions, garlic, sweet potato, and carrot in 1 tablespoon of oil. Cook on medium high until the beef is cooked through. Add 1 can of diced tomatoes + 1 can of water and black beans.
From fithappyfoodie.com
See details


USING INSTANT MASA TO MAKE TAMALES RECIPES
Tamales With Instant Corn Masa Recipes yakcook.com. 1 hours ago Instant Corn Masa Tamales Recipe sharerecipes.net. 3 hours ago Low Carb Instant Pot Tamales with Pork Panko Masa Bacon . 6 hours ago Line rack and sides with corn husks, place tamales on top of the husks, standing straight up. Layer more corn husks on top and place lid on and lock in place. Push the "steam" button on the IP and ...
From share-recipes.net
See details


HOW TO COOK FROZEN TAMALES IN AN INSTANT POT | THE TIPTOE ...
Jan 21, 2019 · Instructions. Then insert the steamer basket on top of the trivet. Pour the water into the bottom of the Instant Pot. Insert a small ramekin or something similar to help hold the tamales upright. Add the frozen tamales with folded side down around the ramekin. Set the Instant Pot to Manual. Set the time to 15 minutes.
From thetiptoefairy.com
See details


INSTANT POT CHICKEN TAMALES: STEP BY STEP FOR BEGINNERS ...
Jan 30, 2021 · Pour in one cup of chicken broth. Place a few corn husks on top of the trivet to keep the tamales from falling through. Stand tamales upright in the Instant Pot, leaning against the side of the pot as needed. Then, cook for 40 minutes on high pressure, and allow it to naturally vent for 10 minutes.
From homebodyeats.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »