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.
Category: not set
Cuisine: not set
3/4 pound pork shoulder (boneless, cut into 4-inch cubes)
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 large corn husks (soakedwater to cover for 1 hour)
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