Pressure Cooker Pork Tamales

• Gluten free

• Meat

  • 3 lb Pork shoulder, boneless

• Produce

  • 1 tbsp Chipotle chili, powder
  • 1 8 ounce package Corn husks, dried
  • 2 cloves Garlic
  • 1 Onion, large

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Chili powder
  • 4 cups Masa
  • 1 tsp Pepper
  • 3 tsp Salt
  • 1/4 cup Shortening

• Oils & Vinegars

  • 1/4 cup Corn oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 cups Water

Found on pressurecookingtoday.com

Directions

• Place the dried corn husks in a large pot (not the pressure cooking pot) and cover with water. Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened. Add water, onion, garlic, chili powders, 1 teaspoon salt, pepper and cumin to the pressure cooking pot and stir to combine. Add pork and lock the lid in place. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then use a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shredded. Strain cooking liquid and reserve to make masa. (I put mine in the fridge overnight and discarded the fat on top the next day.) Place shredded pork in mixing bowl and season to taste with additional chili powder, salt and cumin. As you season the meat, add a small amount of cooking liquid to moisten meat, but it should not be runny. Prepare the masa filling: In a stand mixer mix masa, shortening, oil, 2 teaspoons salt, and baking powder. Add remaining reserved cooking liquid with more hot water as needed and beat at medium or higher until fluffy with a loose cookie dough consistency. Put a steamer basket in the pressure cooking pot and add 2 cups water. Unfold 2 corn husks onto a work surface. Take 1/4 cup of masa and, starting near the top of the husk, using damp fingers press it out into a 4 inch square, leaving 2-3 inches at the bottom of the husk. Place a heaping tablespoon of the filling in a line down the center of the masa. Fold the sides until they just overlap, and wrap the husk around the dough. Fold up the bottom part of the husk. Stand them up in the steamer. Cook on high pressure for 20 minutes. Do a natural pressure release for 10 minutes, then use a quick release to release any remaining pressure.