Pressure Cooker Pork Tamales

Image of Jodi Valdez
Pressure Cooker Pork Tamales
Pressure Cooker Pork Tamales

Ingredients

  • corn husks
  • hot water

  • Pork Filling
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt 
  • 1½ teaspoons cumin
  • 1½ teaspoons chili powder
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • 4 pounds pork shoulder
  • 1 (28 ounce) can red chili sauce
  • 1¾ cup strained orange juice
  • 1 onion, diced
  • ½ cup chopped green chiles, seeds removed 
  • ½ cup lime juice
  • 3 cloves garlic, crushed
  • 1 tablespoon dried Mexican oregano 
  • 1 cinnamon stick

  • Masa Dough
  • ⅔ cups lard 
  • 2 cups masa flour (such as Maseca)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1⅓ cup chicken broth or water

Directions

  1. Soak corn husks in a large bowl of hot water until softened, about 1 hour.
  2. Mix olive oil, salt, cumin, chili powder, cayenne pepper, and black pepper together in a bowl; rub evenly over pork.
  3. Set pressure cooker to Sauté mode on Normal. Sear pork in the hot pressure cooker on both sides until browned, 3 to 5 minutes.
  4. Add red chili sauce, orange juice, onion, green chiles, lime juice, garlic, oregano, and cinnamon stick to pressure cooker.
  5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 hour on High Pressure.
  6. Set steam vent handle to Venting to quick-release pressure. Remove lid and shred pork using 2 forks. Stir pork mixture until evenly combined and transfer to a bowl. Rinse inner steel pot of pressure cooker and return to pressure cooker.
  7. Stir lard in a bowl until light and fluffy.
  8. Mix masa flour, baking powder, and salt in a separate bowl. Transfer masa mixture to bowl with lard. Add chicken broth and mix thoroughly with your hands to make a soft moist dough that is slightly sticky.
  9. Arrange soaked husks on a flat work surface. Scoop 2 tablespoons dough onto each husk, spreading almost to the sides of the husk and top with 1 tablespoon pork mixture. Fold husk around the filling and bend the long end of the husk toward the back to form a tamale.
  10. Pour 2 cups water into pressure cooker and place trivet over water. Arrange tamales in a circular pattern onto the trivet, working in batches if needed.
  11. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure.
  12. Set steam vent handle to Venting to quick-release pressure.
Mealthy tip:

You can use chicken in place of the pork, if desired.

Tamales freeze well too. After assembling the tamales, place any extras in a freezer bag and freeze. Then cook them in the pressure cooker for 45 minutes when you are ready.

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