Place corn husks in a large bowl of hot water and soak for at least 1 hour.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Try one of our most requested recipes, which puts a modern Instant Pot twist on a classic Mexican dish. Round out your meal with our recipes for Chili-Lime Spiced Mangoes and Authentic Lime Margaritas.
Servings and Ingredients
Ingredients
Serves 35
| Quantity | Ingredient | Add |
|---|---|---|
| Ancho-Seasoned Pork | ||
| 1 (8-oz.) pkg. dried cornhusks | ||
| 2 tsp. Hy-Vee ground cumin | ||
| 1 tsp. ground coriander | ||
| 1 tbsp. ancho chili powder | ||
| 2 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee ground black pepper | ||
| 1 ½ lbs. pork shoulder, trimmed | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 yellow onion, diced | ||
| 2 c. Hy-Vee 33% reduced-sodium chicken broth | ||
| 1 c. water | ||
| Masa | ||
| 6 c. masa corn flour | ||
| 1 c. lard, or Hy-Vee unsalted butter, melted | ||
| 3 c. Hy-Vee 33% reduced-sodium chicken broth | ||
| 2 tsp. Hy-Vee salt | ||
| Ancho Chili Sauce | ||
| 2 (0.2-oz.) pkgs. dried ancho chilies, seeds and stems removed | ||
| 5 clove(s) garlic | ||
| 1 small yellow onion, chopped | ||
| 2 tsp. Hy-Vee ground cumin | ||
| 2 tsp. ground coriander | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| Hy-Vee salt, to taste | ||
Things To Grab
- 2 large bowls
- Small bowl
- 8-quart Instant Pot with steam rack
- Paper towels
- Blender
Directions
Make Pork: Preheat Instant Pot to "Saute" setting. Combine cumin, coriander, chili powder, salt, and pepper in a small bowl. Cut pork against the grain into 6 pieces; rub spice mixture onto all surfaces of pork. Add olive oil to Instant Pot and sear pork until brown on all sides, about 5 minutes; add onion, chicken broth, and water. Seal lid and pressure cook on HIGH for 1 hour. Once pork has finished cooking, release seal and allow steam to escape naturally. Once steam has escaped, carefully remove lid Remove pork from Instant Pot and shred using two forks; set aside.
Make Masa: While pork is cooking, make masa. Combine masa, melted lard, chicken broth, and salt in a large bowl with your hands until mixture is well combined and forms a smooth ball.
Remove corn husks from water and pat dry with paper towels. Spread 2 tablespoons masa on the widest end of the corn husk; spread into a thin and even layer. Add 1 tablespoon shredded pork to center of masa. Fold one side of husk over filling then fold over the other side to cover. Fold the narrow end of the corn husk under the tamale. Repeat process with remaining tamales.
Place steam rack inside of Instant Pot. Fill with 2 cups water. Arrange tamales, open end up, standing upright. Seal lid and pressure cook on HIGH for 30 minutes.
Make Ancho Chili Sauce: While tamales are steaming, place ancho chilies in hot water and allow to hydrate, covered, for at least 20 minutes. Once peppers have absorbed water, place in a blender with 1/4 soaking liquid, garlic, onion, cumin, coriander, and sugar. Blend until smooth, adding additional soaking liquid until desired consistency is reached. Season, to taste, with salt.
Hyvee Culinary Expert Tip
Use extra Ancho Chili Sauce in place of enchilada sauce in your favorite recipe. Additional sauce can be stored in the refrigerator for up to 1 week or frozen for up to 1 month.
Once tamales have finished cooking, release seal from Instant Pot and remove tamales. Allow to cool slightly; serve with Ancho Chili Sauce.
Nutrition facts
Servings
160 Calories per serving
1 tamale
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 340mg
- Total Carbohydrates: 16g
- Protein: 6g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Test Kitchen