POT FOR TAMALES RECIPES

Steps:

• 1.

  Place corn husks in a large bowl of hot water and soak for at least 1 hour.

• 2.

  Make Pork: Preheat Instant Pot to "Saute" setting. Combine cumin, coriander, chili powder, salt, and pepper in a small bowl. Cut pork against the grain into 6 pieces; rub spice mixture onto all surfaces of pork. Add olive oil to Instant Pot and sear pork until brown on all sides, about 5 minutes; add onion, chicken broth, and water. Seal lid and pressure cook on HIGH for 1 hour. Once pork has finished cooking, release seal and allow steam to escape naturally. Once steam has escaped, carefully remove lid Remove pork from Instant Pot and shred using two forks; set aside. 

• 3.

  Make Masa: While pork is cooking, make masa. Combine masa, melted lard, chicken broth, and salt in a large bowl with your hands until mixture is well combined and forms a smooth ball.

• 4.

  Remove corn husks from water and pat dry with paper towels. Spread 2 tablespoons masa on the widest end of the corn husk; spread into a thin and even layer. Add 1 tablespoon shredded pork to center of masa. Fold one side of husk over filling then fold over the other side to cover. Fold the narrow end of the corn husk under the tamale. Repeat process with remaining tamales.

• 5.

  Place steam rack inside of Instant Pot. Fill with 2 cups water. Arrange tamales, open end up, standing upright. Seal lid and pressure cook on HIGH for 30 minutes. 

• 6.

  Make Ancho Chili Sauce: While tamales are steaming, place ancho chilies in hot water and allow to hydrate, covered, for at least 20 minutes. Once peppers have absorbed water, place in a blender with 1/4 soaking liquid, garlic, onion, cumin, coriander, and sugar. Blend until smooth, adding additional soaking liquid until desired consistency is reached. Season, to taste, with salt.

• 7.

  Once tamales have finished cooking, release seal from Instant Pot and remove tamales. Allow to cool slightly; serve with Ancho Chili Sauce.

Steps:

• Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
• Take out roast and strain the broth, reserving about 3 cups.
• Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
• Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
• Shread your pork and place into a large bowl.
• Now mix all the stuff you blended into the meat.
• Make sure to taste it and adjust if you need more broth or salt and pepper.
• Spread mixture on your prepared masa or on a burrito shell.
• It's wonderfully flavored.