Thanks to being cooked in an Instant Pot pressure cooker, they’re done in only half the time compared to the stove!
Let’s get started!
- corn husks - pork shoulder - seasonings - masa harina - broth - dried ancho chiles - dried guajillo chiles - dried chile de arbol
To freeze, place tamales in an airtight container and freeze them for up to 6 months!
Create the masa by combining masa harina, salt, baking powder, oil, and broth into a bowl.
Using the back of a spoon, spread out the masa onto one side of the corn husk. Spoon the red chile pork into the center of the corn husk, then fold.
Prepare the instant pot, place tamales in, and cook on high for 45 minutes with a natural pressure release of 15 minutes!