Mexican Pork Tamales




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 half way through the 10 minutes to scrape the sides of the container.)

Enjoy !!