Instant Pot Spicy Beef Tamales Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
2 hours, 30 minutes
Servings:
35 tamales
Ingredients
  • :::For the beef filling:
  • 2 pound beef stew meat
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 package Sazon seasoning
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 onion
  • 4 cloves garlic
  • 1 (7 ounce) can chipotle peppers
  • 2 tablespoons beef bouillon
  • 1 (10 ounce) can red enchilada sauce, divided
  • 1 pound lard
  • 4 cups Maseca (Masa Harina flour)
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • Corn husks
Directions
  1. Add the stew meat, salt, pepper, Sazon seasoning, oregano, and olive oil to a bowl and toss to coat.
  2. Heat the instant pot to saute and add the meat. Sear the meat until browned, about 3 minutes per side.
  3. Peel the onion and cut it in half. Peel the garlic cloves.
  4. Add the onion, garlic, chipotle peppers, beef bouillon, half of the enchilada sauce, and 2 cups of water to the pot. Stir.
  5. Cook on the meat setting for 30 minutes and allow for natural steam release.
  6. Remove the meat from the liquid and shred. Add ¾ cup of the liquid back to the beef and set aside.
  7. Add the remaining enchilada sauce to the broth and set aside.
  8. Add the corn husks to a shallow dish and cover with warm water, weigh the husks down so they stay submerged.
  9. Shred some of the husks into long strings, used for tying the tamales.
  10. Add the lard to your stand mixer and beat with the paddle attachment until fluffy and less opaque, about 8 minutes.
  11. Add in the reserved broth and incorporate slowly.
  12. Add in the corn flour, baking powder, and salt and beat until fluffy, about 5 minutes. The dough should be sticky, so add flour if it is not.
  13. Take out one corn husk and spread 1-2 tablespoons of the masa onto the husk. Do not go all the way to the top or the sides of the husk.
  14. Place about 1 tablespoon of the beef filling along the center of the masa.
  15. Fold the sides of the husk over the filling and join the masa together in the center, then wrap the husk around itself.
  16. Fold the end of the husk up.
  17. Tie the husk with a piece of the husk string. Set aside. Repeat with remaining corn husks.
  18. Add a cup of water to the instant pot and place the wire rack in the bottom. Line the bottom of the pot with parchment paper poked with holes if you wish.
  19. Add the tamales to the pot with the open end facing up. Do not overcrowd the pot. This recipe makes 2-3 batches depending on the size of your instant pot.
  20. Cover and cook on the meat setting for 45 minutes. Manually release the steam.
  21. Allow the tamales to cool slightly and then remove them from the husks one by one when you are ready to eat.
  22. Serve with salsa and refried beans.