Prep Time: 1 hr 30 mins | Cook Time: 35 mins | Additional Time: 10 mins | Total Time: 2 hrs 15 mins | Yield: 36 Servings
This recipe is awesome! A big thanks to my sister for this! Give it a try, friends. Enjoy!
For the Pork Filling:
3 1/2 lbs pork butt or shoulder rough chopped
1 head of garlic
12 dried chile ancho stems and seeds removed
1/2 tbsp whole cumin
Salt and pepper
4 – 5 c Pork broth reserved from the cooking
For the Masa Dough:
2 ½ pounds of prepared masa
1 c of red chile sauce reserved from the pork filling
36 corn husks
1 c Water
Step 1: Add the pork, garlic, onion, salt, and pepper to the stockpot.
Step 2: Add enough water to submerge everything.
Step 3: Cover the pot and cook for 2 hours on a low setting.
Step 4: Put the corn husks into a bowl with warm water and let them soak for at least 20 minutes or overnight.
Step 5: Remove the pork from the pot and allow it to cool at room temperature.
Step 6: Set aside the sauce from the pot.
To Make the Red Chili Sauce:
Step 1: Discard the seeds and stems of the chilis.
Step 2: Put the chilis into a pot and add enough water to submerge them.
Step 3: Put the pot on the stove and turn the heat to medium, then bring the water to a boil.
Step 4: Turn the heat off and allow the chilis to sit inside for about 5 minutes.
Step 5: Transfer the chilis into a blender as well as 3 cups of pork broth, cumin, and salt. Pulse until well blended, then strain it.
Step 6: Set aside 1/2 cup of the chilli sauce for later use.
Step 7: Shred the tender pork and put them into a large pot.
Step 8: Add the rest of the chilli sauce over the pork as well as 1 cup of broth. Stir until the shredded meat is well coated with the sauce.
Step 9: Cover the pot and cook for about 20 minutes.
Step 10: Remove from the heat and allow the mixture to cool completely.
To Make the Masa:
Step 1: Pour the reserved chilli sauce into the masa and stir until well blended.
Assemble the Tamales:
Step 1: Remove the corn husks from the water and drain.
Step 2: Spread 1 tablespoon of masa over each corn husk.
Step 3: Add 1 tablespoon of the pork mixture in the middle of the masa.
Step 4: Fold in one side, then the other side.
Step 5: Fold the top to the centre of the husk.
Step 6: Repeat the process to the rest of the ingredients.
Step 7: Add 1 cup of water into the crate of the Instant Pot.
Step 8: Arrange the tamales into the crate with the open part side up.
Step 9: Cover the pot and press the “Pressure Cook” button.
Step 10: Serve and enjoy!
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