Step by Step Pork Tamales Recipe

Prep:30 mins

Cook: 2 hours

Time to come to pressure: 30 mins

Total: 2 hours, 30 mins

Makes: 14 servings

Pork Tamale Ingredients:

Pork Filling Ingredients:

1 TBSP oil

1 TBSP kosher salt

2 1/2 lbs. pork shoulder roast

6  garlic cloves (smashed)

2  dried ancho chile pods (remove stem and seeds)

2  dried New Mexico chile pods (remove stem and seeds)

1 tsp oregano (Mexican)

1 C water

1 C Salsa (Select a salsa with as little liquid as possible)

Masa Dough Ingredients:

4 C masa harina

1 tsp baking powder

1 tsp kosher salt

2 C chicken broth ( chicken broth and pork roast juice should equal 3 1.2 cups)

1/2 C oil

Additional Ingredients:

14-18 corn husks (Mexican food section)

Warm water (for assembling tamales)

Large pot w/ lid

Instant Pot w/ steamer rack

Large bowl

Large measuring cup

Fine mesh sieve

Electric mixer w/ mixing bowl

Paddle attachment

Small bowl

Directions:

Prep prior-to beginning of the recipe:

Add corn husks to a large pot.

Add warm water to the pot for at least one hour. (The corn husks can be soaked overnight.)

Use the pot lid to weigh the corn husks down. (This will ensure all of the husks are soaked equally).

Pork Filling Directions:

Set Instant Pot on Saute mode. Add oil. Heat.

Coat both sides of the pork roast with salt. Add the pork roast to the Instant Pot. Sear the roast on both sides until the sides are browned. (About 5 minutes on each side)

Add garlic, chile pods, oregano, and water to the Instant Pot. Seal the lid of the Instant Pot. Set the Instant Pot to high pressure for 60 minutes. Allow the pressure to naturally release when it has been on for 60 minutes.

Transfer the roast to a large bowl.

Transfer the cooking liquid in to a measuring cup.

Pour it through a fine-mesh sieve.

Press down on the chiles and garlic to force out as much liquid as possible.

Set aside both the liquid and meat until they both cool enough to handle. ( Pull out the fat chunks and disregard.)

Add in salsa.

Masa Directions:

Using an electric mixer (fitted with paddle attachment on low) combine masa flour, baking powder, and salt in the mixing bowl.

Combine chicken broth and the drippings from the pork roast to equal 3 1/2 cups.

Add the cups of liquid to the masa flour.

Add the rest of the oil (1/2 cup).

Use the paddle attachment and whip the masa mixture on medium-high for about 10 minutes. (Stop halfway through the 10 minutes to scrape the sides of the container.)

If the masa is too dry, keep adding water until it’s moist.

Tamale Making Directions:

Measure to make sure that the tamales fit in your Instant Pot. (You will place the tamales vertically on the steamer rack.) Each tamale should be no more than 6 inches)

Before making the tamales, set aside a small bowl of warm water in your work area.  Start with one corn husk by putting the pointy end of the corn husk facing you. (This will look like a capital V)

Scoop a generous amount of the masa on the husk. Wet your fingers in the bowl of warm water. Make a thin layer of masa in the shape of a square. ( Starting about 3-4 inches from the bottom of the point (the bottom of the V) spread a thin layer of the masa extending to the edges. Continue to spread the masa to about one inch from the top of the corn husk.

Filling the corn husk in a straight line in the middle of the husk with the pork. Stop to allow enough room at both the top and bottom of the corn husk so that you can seal the tamale. Add enough filling but leave room, so you can wrap the sides completely around and seal it.

Additional prep: shred long pieces of an extra husk to tie the folded tips in place.

Building the filled tamale:

Hold the husk, grab both the right and left sides bringing them together until the sides meet. Check to make sure that both sides of the masa are touching begin to pull the left side of the husk away. Wrap the right side over the NASA.

Next, take the left side of the husk and wrap it over the right side. Put the husk seam down, with the point of the V still facing you, fold the bottom tip up towards the seam.

Use the shredded long pieces of husk to tie the tamales holding the folded tip in place. (optional)

Put the steamer rack into the Instant Pot. Add at least one cup of water (or more if room will allow)to fill the base of the Instant Pot until it comes to the bottom of the rack.

Carefully put the tamales in the Instant Pot vertically, open side up. (If necessary, push the tamales down a little bit, in order to allow the lid to fit.)

Close the lid.

Cook on high pressure for 20 minutes.

Serve immediately.

Garnish with salsa, chopped tomatoes, onions, cilantro, and sour cream.

After reading this recipe on How To Make Pork Tamales in an Instant Pot, you should be more than ready to begin your own tamal-making journey. You have the secret for success – following the step-by-step process with patience and anticipation and topping it off with a little humor! Keep in mind that different batches of ingredients will vary, so feel free to adjust accordingly. Stay creative and have fun experimenting in the kitchen. Once you get the hang of making pork tamales, you can mix it up and try some with beef or chorizo, or even cheese!

Above all else – Enjoy, have fun, make delicious food, and revel in your newfound tamale-crafting skills!

Need a side dish to pair with these tamales? Check out our Papas con chili recipe!

Tamales were the first dish made from corn in Mesoamerica. Evidence of tamale cooking dates back to ancient civilizations in Mexico as early as 8000 BC.

Yield: 14

Pork Tamales

Print

Prep Time 30 minutes

Cook Time 2 hours

Additional Time 30 minutes

Total Time 3 hours

Ingredients

• oil
• kosher salt
• 2 1/2 lbs. pork shoulder roast
• garlic cloves
• dried ancho chile pods
• dried New Mexico chile pods
• oregano (Mexican)
• water
• Salsa (Select a salsa with as little liquid as possible)
• masa
• baking powder
• kosher salt
• chicken broth oil
• corn husks
• Warm water

Instructions

Directions:


Prep prior to the actual beginning of the recipe:
Add corn husks to a large pot. Add warm water to the pot for at least one hour. (The corn husks can be soaked overnight.)
Use the lid of the pot to weight the corn husks down. (This will make sure that all of the husks are equally soaked).


Pork Filling Directions:

Set Instant Pot on Saute mode.

Add oil. Heat.
Coat both sides of the pork roast with salt.

Add the pork roast to the Instant Pot. Sear the roast on both sides until the sides are browned. (About 5 minutes on each side)
Add garlic, chile pods, oregano, and water to the Instant Pot. Seal the lid of the Instant Pot. Set the Instant Pot to high pressure for 60 minutes.

Allow the pressure to naturally release when it has been on for 60 minutes.
Transfer the roast to a large bowl.
Transfer the cooking liquid into a measuring cup.
Pour it through a fine-mesh sieve.
Press down on the chiles and garlic to force out as much liquid as possible.
Set aside both the liquid and meat until they cool enough to handle. ( Pull out the fat chunks and disregard.)
Add in salsa.

Masa Filling Directions:


Using an electric mixer (fitted with paddle attachment on low) combine masa flour, baking powder, and salt in the mixing bowl.
Combine chicken broth and the drippings from the pork roast to equal 3 1/2 cups.
Add the cups of liquid to the masa flour.
Add the rest of the oil (the 1/2 cup).
Use the paddle attachment whip the masa mixture set on medium-high for about 10 minutes. (Stop halfway through the 10 minutes to scrape the sides of the container.)

Tamale Making Directions:


Measure to make sure that the tamales fit in your Instant Pot. (You will place the tamales vertically on the steamer rack.) Each tamale should be no more than 6 inches)


Before you start making the tamales set aside a small bowl of warm water in your work area.

Start with one corn husk by putting the pointy end of the corn husk is facing you. (This will look like a capital V)
Scoop a generous amount of the masa on the husk. Wet your fingers in the bowl of warm water. Make a thin layer of masa in the shape of a square. ( Starting about 3-4 inches from the bottom of the point (the bottom of the V) spread a thin layer of the masa extending to the edges.

Continue to spread the masa to about one inch from the top of the corn husk.

Filling the corn husk in a straight line in the middle of the husk with the pork. Stop to allow enough room at both the top and bottom of the corn husk so that you can seal the tamale. Add enough filling but leave room so that you can wrap the sides completely around to seal it.

Building the filled tamale:


Hold the husk, grab both the right and left sides bringing them together until the sides meet. Check to make sure that both sides of the masa are touching begin to pull the left side of the husk away. Wrap the right side over the nasa, Next, take the left side of the husk and wrap it over the right side. Put the husk seam down, with the point of the V still facing you, fold the bottom tip up towards the seam.
Using the shredded long pieces of husk to tie the tamales holding the folded tip in place.
Put the streamer rack into the Instant Pot. Add at least one cup of water (or more if room will allow)to fill the base of the Instant Pot until it comes to the bottom of the rack.
Carefully put that tamales in the Instant Pot vertically, open side up. (If necessary push the tamales down a little bit in order to allow the lid to fit.)
Close the lid.
Cook of high pressure for 20 minutes.

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