Pressure Cooker Pork Tamales
- 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
- Soak corn husks in a large bowl of hot water until softened, about 1 hour.
- Mix olive oil, salt, cumin, chili powder, cayenne pepper, and black pepper together in a bowl; rub evenly over pork.
- Set pressure cooker to Sauté mode on Normal. Sear pork in the hot pressure cooker on both sides until browned, 3 to 5 minutes.
- Add red chili sauce, orange juice, onion, green chiles, lime juice, garlic, oregano, and cinnamon stick to pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 hour on High Pressure.
- 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.
- Stir lard in a bowl until light and fluffy.
- 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.
- 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.
- 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.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure.
- Set steam vent handle to Venting to quick-release pressure.
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.