Quick Pressure Cooker Tamales Food

INSTANT POT PORK TAMALES

Steps:

• 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 submerged. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.
• Add the water, onion, garlic, both chili powders, 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 75 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the meat from the pressure cooker to a bowl and shred with two forks. Discard any excess fat as you shred.
• Strain the cooking liquid and reserve to make the masa. At this point, you can chill the cooking liquid in the fridge for several hours or overnight to easily skim the fat off the top.
• Taste and season the shredded pork with additional chili powder, salt and cumin. As you season the meat, add a small amount of cooking liquid to moisten. Take care not to add too much-you don't want it to be runny.
• In a stand mixer, mix masa, shortening, oil, salt, and baking powder. Add the reserved cooking liquid with more hot water as needed and beat at medium speed or higher until fluffy. The dough should resemble a loose cookie dough.
• Place a steamer basket in the pressure cooking pot and add 2 cups water.
• Unfold 2 corn husks onto a work surface. Take ¼ cup of masa and, starting near the top of the husk and using damp fingers, press the masa into a 4-inch square, leaving a 2-3 inch border on the bottom of the husk. Place a heaping tablespoon of the pork filling in a line down the center of the masa.
• Fold in the sides until they just overlap, and wrap the husk tightly around the dough. Fold up the bottom part of the husk to seal.
• Stand the tamales up in the steamer inside the pressure cooking pot.
• Seal the lid and select High Pressure and 20 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid and remove the tamales from the pressure cooker.

PRESSURE-COOKER TAMALES

Steps:

• Place corn husks in a large bowl, cover with cold water, and weigh down with a plate to keep husks submerged. Soak until softened and pliable, about 30 minutes.
• Heat broiler with rack 4 inches from heating element. Cut poblanos in half lengthwise and remove seeds and veins. Place cut side down on a baking sheet, and broil, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut into thin strips.
• With a mixer, beat butter until light and creamy, about 2 minutes. With your hands, mix masa harina, 1 teaspoon salt, and the warm water until it forms a dough. Add masa mixture to butter and continue to beat until light and fluffy, about 2 minutes.
• Remove husks from water, letting excess drip off. Working in batches, lay husks on a work surface, long sides closest to you. Tear two to three husks into 1/4-inch strips; reserve for tying. Spread about 1/4 cup dough thinly on center of each husk into about a 3-by-4-inch rectangle. Place a few poblano strips and a rounded tablespoon cheese in the center of dough. Bring together two long sides, to encase dough. Fold in two shorter sides. Use a strip of husk to tie tamale loosely closed.
• Place a 1-inch rack in 6- to 8-quart pressure cooker and fill with 3 cups water. Place the steamer insert on rack. Place tamales standing upright in steamer insert. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Let cool slightly.
• Serve with cilantro and salsa.