TAMALES - PRESSURE COOKER STYLE RECIPE - (4.3/5)

Tamales - Pressure Cooker Style Recipe - (4.3/5) image

Provided by LRay

Number Of Ingredients 26

Ingredients

TAMALE DOUGH:
1 1/2 cups corn kernels, fresh
3/4 cup red onion, diced small
1 tablespoon garlic, puréed
1 1/4 cup chicken stock
2 cups masa harina
1/2 tablespoon sugar
1 tablespoon salt
1/2 tablespoon Schezuan peppercorns
1/2 cup cold butter
1/4 cup goat cheese
1/2 tablespoon ground cumin
PORK SHOULDER FOR TAMALE FILLING:
2 tablespoons salt
1 1/2 tablespoons ground cumin
1 tablespoon smoked paprika
1 1/2 tablespoons ground black pepper
1 tablespoon garlic powder
1 3-4 pound pork but (bone-in preferably)
1/2 bunch cilantro, chopped roughly
1 yellow onion, sliced thin
8 cloves garlic, halved
2 carrots, peeled and roughly chopped
3 tomatoes, halved, seeded, and chopped
8 cups chicken stock
Corn husks, soaked in water until tender

Steps:

Note: This recipe yields five times as much pork as you will need to make tamales. it is great over saffron rice with the jus that it cooks in. FOR TAMALE DOUGH: Purée corn, onion, and garlic in food processor with stock until smooth. In a stainless bowl, place masa harina, sugar, salt, and crushed peppercorns. Add cold butter, lard and cut in as you would with pie dough until the dough resembles corn meal. With mixer, blend in corn mix until lumps are gone. Add goat cheese and cumin and blend until smooth. Set aside. PORK SHOULDER FOR TAMALE FILLING: Combine first five ingredients and rub pork butt thoroughly with spice mix. Refrigerate for about 2 hours. Place butt in pressure cooker and add remaining ingredients except for corn husks. Secure lid, turn heat on high, and bring to a boil (pot will start hissing and whistling). Turn heat down to medium/low and simmer for 1 hour. At the end of that hour, turn heat off and allow the cooker to slowly release all of its pressure. Remove lid, remove pork and chop 6 cups of meat from the butt. Set aside. TAMALES: Lay a corn husk out on a cutting board. Place 4 tablespoons of dough in center. Press dough out into a rectangle about 1/3 inch thick. Place 3 tablespoons of chopped pork butt in middle of dough, running like a ridge from one end to the other. Roll tamale dough and husk around and tied each end with a strip of corn husk so tamale looks wrapped like a piece of candy. Steam tamales for 45 minutes. Remove and serve immediately. They can also be cooled, frozen, and rewarmed for up to 3 months.