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Pressure Cooker Tamales



For Tamale Dough

1½ cups fresh corn kernals

¾ cup red onion, diced small

1 tablespoon garlic, puréed

1¼ cup chicken stock

2 cups masa harina

½ tablespoon salt

½ tablespoon Schezuan peppercorns

½ tablespoon Schezuan peppercorns

½ cup cold butter

¼ cup lard

1 cup goat cheese

½ tablespoon ground cumin

For Pressure Cooker Pork Shoulder for Tamale Filling

2 tablespoons salt

1½ tablespoons ground cumin

1 tablespoon smoked paprika

1½ tablespoons ground

1 tablespoon garlic powder

1 3−4 pound pork butt (bone in preferably)

½ bunch cilantro, roughly chopped

1 yellow onion, thinly sliced

8 garlic cloves, halved

2 carrots, peeled and roughly chopped

3 tomatoes, halved, seeded, and chopped

8 cups chicken stock

corn husks, soaked in water until tender


Tamale Dough

  1. Purée corn, onion, and garlic in food processor with stock until smooth.
  2. In a stainless bowl, place masa harina, sugar, salt, and crushed peppercorns.
  3. Add cold butter and lard and cut in as you would with pie dough until the dough resembles corn meal.
  4. 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

  1. 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.
  2. 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).
  3. Remove lid, remove pork butt to a chopping board, and chop 6 cups of meat from the butt. Set aside.


  1. 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.
  2. 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.
  3. Steam tamales for 45 minutes. Remove and serve immediately. They can also be cooled, frozen, and rewarmed for up to 3 months.
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