- 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 and 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.
Pressure Cooker Pork Shoulder for Tamale Filling
- Combine salt, cumin, paprika, black pepper, and garlic powder and rub pork butt thoroughly with spice mix. Allow to stand refrigerated 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 star 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 (usually takes about 5−7 minutes).
- Remove lid, remove pork butt to a chopping board, and chop 6 cups of meat from the butt. Set aside.
- Lay a corn husk out on a cutting board. Place 4 tablespoons of dough in center. Press dough out into a rectangle about ⅓ 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 tie each end with a strip of corn husk so tamale looks wrapped like a piece of hard candy.
- Steam tamales for 45 minutes. Remove and serve immediately. They can also be cooled, frozen, and rewarmed for up to 3 months.