Instant Pot Tamales
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Isabel Eats · by Isabel Orozco-Moore★ 4.8 (43)

Instant Pot Tamales

NUTRITION · PER SERVING230M COOK
CAL 11%·PRO 13%
CARBS 19G34% OF CAL
2G FIBER2G SUGAR14G OTHER
FAT 14G57% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tamales filled with tender pork in red chile sauce, made in an Instant Pot. Reduced cooking time without sacrificing authentic flavor. A festive Mexican dish.

mainmexicanporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 26
  • 28-30 corn husks ((½ lb bag should be enough))
  • hot water
  • 6 cups water, (divided)
  • 1.5 ounces guajillo chiles, (rinsed, stems and seeds removed)
  • 1.5 ounces ancho chiles, (rinsed, stems and seeds removed)
  • 1-3 árbol chiles, (stems removed (optional - only add if you want to add a little spice))
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon kosher salt (divided)
  • 1/4 teaspoon ground cumin
  • 1 1/2 pounds boneless pork shoulder, (excess fat removed and cut into large 4-inch chunks)
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 4 cups masa harina
  • 2 1/2 teaspoons fine salt
  • 1 1/2 teaspoon baking powder
  • 3/4 cups + 2 tbsp canola oil ((or corn, vegetable or any other neutral-tasting oil))
  • 3 1/4 cups broth ((chicken, beef or vegetable – low sodium preferred))
PREP
60M
SODIUM
602MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.