Instant Pot Red Chile Pork Tamales

Slightly spicy pork surrounded by tender corn masa dough make these Instant Pot Red Chile Tamales an instant family favorite!! 

Instant Pot Red Chile Pork Tamales

Ingredients
  1. 8 ounce package corn husks
  2. 3 1/2 cups masa harina (I used the fine version)
  3. 2 1/4 cups warm water
  4. 10 ounces lard (substitute vegetable shortening if you must)
  5. 1 1/2 teaspoons baking powder
  6. 2 teaspoons sea salt
  7. 1 1/2 cups chicken stock
  8. 3 1/4 cup Red Chile Pork

Instructions
  • Place husks in a large bowl or pot, cover with hot water and let them soak for until pliable, about 30 minutes.
  • Stir the masa (corn flour) and warm water together in a large bowl or bowl of a stand mixer until thoroughly mixed and it form a ball.
  • Add the lard, baking powder, salt, and stock. Blend on medium speed for 5 minutes to thoroughly incorporate. The mixture should be the consistency of hummus.
  • If you do not have enough moisture, your tamales will be dry and crumbly. Place a scoop of masa into a bowl of warm water. If it floats, you’re good to go. If it sinks, you need to add more liquid. Set your finished dough aside until ready to use.
  • Remove the corn husks from the water and lightly dry them to remove excess moisture.
  • Place a 1/4 cup of dough in the center of each corn husk. Spread the dough out into about a 4-inch square, about a 1/2-inch thick in the center of the husk.
  • Place 2 Tablespoons of Instant Pot Red Chile Pork in the center of the masa.