Pork & Green Chile Tamales
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.
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.
- 1 1/2 teaspoons baking powder
- 1 teaspoon garlic powder
- kosher salt
- 4 cups water
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 2 tablespoons canola oil
- 1/2 cup chicken broth
- 1 yellow onion (diced)
- pepper (freshly ground)
- 3/4 pound pork shoulder (boneless, cut into 4-inch cubes)
- 4 ounces green chiles (diced)
- 1/4 cup fresh cilantro leaves (finely chopped)
- 4 cups corn masa mix (masa harina for tamales)
- 2/3 cup solid vegetable shortening (melted)
- 16 large corn husks (soakedwater to cover for 1 hour)
- Carbohydrate 0.743256943452383 g
- Cholesterol 38.7416666658382 mg
- Fat 10.1616080553733 g
- Fiber 0.0444194435543484 g
- Protein 9.91614666598113 g
- Saturated Fat 2.43379069433095 g
- Serving Size 1 1 -16 tamale (181g)
- Sodium 62.612433314258 mg
- Sugar 0.698837499898035 g
- Trans Fat 0.693742861101791 g
- Calories 136 calories
Step-by-step
- Season the pork generously with salt and pepper.
- Select Sauté on the Instant Pot and warm the oil.
- In batches, sear the pork until browned on all sides, about 8 minutes total.
- Using tongs or a slotted spoon, transfer the pork to a plate.
- Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
- Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure.
- Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
- Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl.
- Using 2 forks, shred the pork.
- Add the cilantro, season with salt and pepper, stir well and let cool to room temperature.
- Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
- In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
- Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated.
- Remove the husks from the water and pat dry.
- Place the husks on a work surface with the narrow ends facing you.
- One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture.
- Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk.
- Repeat until all the filling is used.
- Pour the remaining 1 cup water into the Instant Pot and insert the steam rack.
- Arrange the tamales on the rack, standing them upright.
- Lock the lid in place and turn the valve to Sealing.
- Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.
- Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
- Carefully remove the lid and transfer the tamales to a plate.
- Let stand for 15–30 minutes to set up before serving.
My Unexpected Love Affair with Pork and Green Chile Tamales
As a busy working mom, my evenings are a whirlwind of school pick-ups, homework battles, and the ever-present dinner dilemma. Finding time for elaborate cooking is a luxury I rarely afford myself. Honestly, most nights, it's a toss-up between takeout and something quick and easy that can be thrown together while simultaneously fielding questions about fractions and the latest school drama. But recently, I stumbled upon a recipe that changed everything: Pork and Green Chile Tamales. Yes, tamales. The very thought conjured images of hours spent painstakingly assembling these little bundles of deliciousness, a task I'd always relegated to the realm of ambitious weekend projects.
Then I discovered the magic of the Instant Pot. This amazing pressure cooker not only revolutionized my weeknight cooking but also made the seemingly impossible—homemade tamales on a Tuesday—a reality. The recipe I found promised to cut the traditional prep time in half, and it delivered. The meat cooked quickly and efficiently, and the steaming process was streamlined thanks to the Instant Pot's clever design. The result? Tender, flavorful pork perfectly complemented by the spicy kick of green chiles, all nestled within soft, fluffy masa. It was a culinary revelation.
The aroma alone was enough to transport me to a cozy kitchen in Mexico, a far cry from my usual post-work chaos. The taste? Forget about it! It was a symphony of flavors—rich, savory, slightly spicy, and utterly addictive. My kids, who usually have a limited repertoire of acceptable dinner options, devoured them. Even my husband, a self-proclaimed tamale connoisseur, praised my culinary efforts, which, let me tell you, is high praise indeed! This was more than just a meal; it was an experience. It was a moment of quiet satisfaction amidst the everyday hustle, a reminder that even amidst the whirlwind of motherhood, there's time for delicious homemade food.
Beyond the sheer deliciousness, making these tamales became a surprisingly therapeutic experience. The process of carefully assembling each little parcel of joy was surprisingly meditative. It was a welcome break from the relentless demands of my day, a chance to focus on something creative and rewarding. And the best part? The leftovers were just as delicious the next day, which means less cooking for me and more time for…well, you know, everything else. I may not be a professional chef, but with the help of this recipe and my Instant Pot, I've managed to craft a dish that's both impressive and incredibly satisfying. It's more than just a meal; it's a testament to the transformative power of a little culinary magic in a busy mom's life. So, whether you're a seasoned cook or a kitchen novice, I highly recommend giving these tamales a try. You might just surprise yourself. And hey, if you need a break from homework struggles, this is a great way to spend a relaxing evening. Happy cooking!
Ingredients: The ingredient list is straightforward and easily accessible at most grocery stores. The key is to ensure you use good quality corn husks (soak them well!), and don't skimp on the pork; a flavorful cut is essential for the overall taste of the tamales. The green chiles bring a nice balance of spice and heat, so adjust the amount according to your preference. A little cilantro adds freshness, while the masa harina provides that essential cornmeal texture. Feel free to experiment with different spice levels and additions to personalize your tamales!
Tips for Success: The beauty of this Instant Pot recipe lies in its simplicity and efficiency. However, a few tips will guarantee perfectly cooked tamales every time. Make sure you soak the corn husks adequately; they need to be pliable to wrap the filling. Don't overcrowd the Instant Pot during steaming; give the tamales enough space to cook evenly. And remember to let them stand for a while after cooking—this helps them set up properly. Finally, patience is key; don't rush the steaming process. Let the pressure release naturally, and don't peek! This allows the tamales to cook thoroughly and achieve that perfect texture. The reward of tender, flavorful tamales is well worth the wait.
