Roast With Potatoes And Carrots

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Recipe Category: Pressure-Cooker

Pork Tamales Pressure Cooker Recipe

Ingredients

  • :Makes 24 to 30 tamales, serves 8 to 16 • Cooker: 6- to 8-quart • Time: 20 minutes at HIGH pressure
  • 1 recipe Pork Carnitas Rápido
  • 3 (8-ounce) packages wide corn husks (hojas de maiz)
  • :TAMALE DOUGH
  • 2½ cups masa para tamales/tamale-grind masa harina (we like the Maseca brand)
  • 2 cups plus 3 to 6 tablespoons reserved cooking broth from the carnitas or chicken broth, simmering
  • ¾ cup vegetable shortening
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • 2 cups water, for steaming
  • Method

  • The day before, prepare the pork carnitas filling
  • If making a vegetable filling, the filling and assembly can happen on the same day
  • After making, place in an airtight container and refrigerate until ready to use
  • Prepare the corn husks
  • On the day you will be making the tamales, start by soaking the corn husks
  • Carefully remove the brittle husks from their packages and separate the individual husks; there may be dust and grit
  • You will usually be using 2 husks per tamale (plan on 3 to 5 tamales per person, depending on the size), so plan on a few extra in case some are too small
  • Bring a large pot of water to a boil, then remove from the heat
  • Add the corn husks, making sure to submerge them underwater, and cover the pot
  • Soak the corn husks for 30 to 60 minutes, until the husks have absorbed the water and are pliable
  • They should be soft and flexible, and take on a deep beige color
  • Drain the husks in a colander, reserving 2 cups plus 6 tablespoons of the cooking water, and lay out on layers of clean tea towels or paper toweling
  • Tear a few of the husks into long, thin strips for the ties if not using twine
  • Prepare the masa dough
  • In a medium bowl, combine the masa harina with 2 cups of the hot reserved cooking water and mix well
  • The masa should have the consistency of a stiff dough
  • Cover and set aside to cool completely, 15 to 20 minutes
  • It will soak up moisture as it sits
  • In a heavy-duty stand mixer fitted with the paddle attachment, beat the shortening until light and fluffy, about 1 minute
  • On low speed, add dollops of the masa, slowly incorporating it
  • Stir the salt into the extra broth and drizzle it into the dough
  • Increase the speed to medium and whip for 3 minutes
  • To test the dough, drop ½ teaspoon of it into a glass of cold water; if it floats to the top, it is ready to go
  • If it sinks, continue to whip the dough for another few minutes
  • Add tablespoons of the reserved broth to adjust the texture and the remaining masa
  • On low speed, sprinkle in the baking powder
  • You want to be able to make a masa ball of dough
  • To assemble the tamales, place a corn husk lengthwise in front of you with the wide side closest to you
  • Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk in an even layer, leaving about a 1-inch-wide border on the left and right sides
  • You can use a piece of plastic wrap on your fingers to spread the masa
  • Place 2 heaping tablespoons of the filling lengthwise down the center of the dough
  • Drizzle with a bit of cooking liquid
  • Pick up the two long sides of the corn husk and fold them into the center to unite them
  • Allow the dough to surround the filling by pinching together the corn husk where the dough comes together
  • Fold up the bottom
  • Remember that the masa will not stick to the wet corn husk, so bring up the sides and pinch the masa so it touches the opposite side
  • Next, roll the husk over the log shape and fold up the bottom
  • Add a bit more masa to the end if the filling is exposed
  • Fold down the empty top section of the husk
  • You don’t have to tie the tamales, but it is nice
  • Place a strip of corn husk under the tamal, wrap it around the middle (making sure that you have some of the tail underneath), and tie securely
  • The tamal will be about 6 inches in length
  • Repeat this process until all the corn husks and/or tamal dough are used up
  • You will make about 24 to 30
  • The assembled but uncooked tamales can be frozen up to 4 months
  • When you are ready to serve them, steam them straight from the freezer for 35 to 40 minutes, twice the cooking time when not frozen
  • Steam the tamales
  • Place a trivet and steamer basket in a 6- to 8-quart pressure cooker
  • Add the water
  • Arrange the tamales standing up in the basket, top open side up, laying against each other against the side of the pot
  • You can stand tamales in front of each other; just make sure that the open ends of the tamales are facing upward
  • They can be laying a bit sideways, but not laying down
  • Expect to steam in two batches
  • Close and lock the lid
  • Set the burner heat to high
  • When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  • Set a timer to cook for 20 minutes
  • Remove the pot from the heat
  • Open the cooker with the Natural Release method; let stand for 15 minutes
  • Be careful of the steam as you remove the lid
  • To test for doneness, quickly remove a tamale with tongs and replace the lid on the pot to continue the cooking
  • Put the tamale on the counter for a few minutes and then carefully unwrap it
  • The dough should be firm, no longer sticky or mushy
  • The masa should be set; if it pulls away easily from the husk, it is done; if it sticks, continue to steam in 10-minute intervals without pressure
  • Let the tamales rest for 5 to 10 minutes before serving to allow the masa to firm up
  • For softer tamales, let them rest in the pot, uncovered, with the heat off
  • For firmer tamales, let them rest out of the pot, covered with a cloth
  • Transfer the tamales with a pair of tongs to a serving platter
  • At this point, the tamale is the most tender and delicate
  • Serve warm accompanied by Mexican crema, sliced avocados, salsa, Mexican rice, green salad, and refried beans
  • The cooked tamales can be cooled in the steamer baskets, then stored in ziptop plastic bags in the refrigerator for up to 4 days
  • To reheat, place a whole tamale in its husk on a microwave-safe plate with a bit of water and microwave for 2 minutes
  • Vegetarian Tamales: Combine in a bowl 1 (16-ounce) bag thawed frozen mixed vegetables; 2 steamed new potatoes, peeled and diced to make about 1 cup; 1 cup cooked black beans; and about 1/3 cup salsa to moisten the mixture slightly
  • Use to fill the tamales in place of the pork filling
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