Do you want to learn how to make delicious Mexican Tamales, with tender masa and a perfectly seasoned pork and chili filling? Let me show you how!

pork butt or shoulder dried chilis yellow onion  garlic bulb bay leaves chicken bullion  salt

Pork Filling

shortening or lard Maseca  baking powder salt cumin onion powder garlic powder pork broth chili sauce corn husks



Add filling ingredients to a large stockpot. Cover with water. 

Bring to a boil, then simmer for 2 ½ hours, or until pork is tender and easy to shred.

Remove pork from broth, shred, and set aside for later. Strain broth into another container and set aside until needed.

Discard bay leaves then add the remaining ingredients to a blender.

Top with 1-½ cups of strained broth. Blend to make the chili sauce.

Mix 1½ cups chili sauce with shredded pork. Strain the rest of the chili sauce through a sieve to mix with the masa.

Soak corn husks in cold water for 30-60 minutes. You may need to use something to weigh them down.

To make masa, whip shortening in mixing bowl. Continue to whip, while working on the next steps.

In a large bowl, whisk Maseca, baking powder, salt, cumin, onion, and garlic powder.

Add 4 cups of warm pork broth and reserved chili sauce to dry ingredients. Mix until combined, add to shortening.

Take a piece of masa and plop in water. If it floats, it is ready. If not, you have more work to do!

Remove husks from water. Shake off excess water; pat dry. Place husks on work surface, smooth side up, narrow ends facing away from you.

Spread 2 tablespoons prepared masa onto the widest part of husk, leaving 1" border on the bottom and sides. Top with 2 tablespoons of filling.

Fold one side of the husk, then the next, enclosing the filling. Next, fold the bottom over the center. Tie a strip of husk to secure the tamale. Repeat until all the filling is used.

They should look like this.

Pour 1-½ cup water into Instant Pot and insert steam rack. Arrange tamales on upright. Lock lid and turn valve to "seal."

Press "Pressure Cook" and set cooking time for 30 minutes at high pressure.

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When time is up, let steam release naturally until the pin drops. Carefully remove lid and remove tamales. Wait at least 15 minutes before serving so they can set.

Dig in!!!