Ingredients

The following ingredients have 8 Servings
  • 12-18 Dry Corn Husks ((usually located in the ethnic food or spice section of the supermarket))
  • 2 cups Masa
  • 1/2 Cup Vegetable Oil or Lard
  • 1 1/2 cups low-sodium chicken broth
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Cumin
  • 1 teaspoon kosher salt
  • 8 ounces sharp cheddar cheese ((block cheese cut into 1/2 ounce pieces))
  • 4 ounces green chiles ((diced or whole that are sliced into strips))
  • 1 Cup Water ((for the Instant Pot))

Instruction

  • Soak corn husks in a large bowl of warm water for 10-15 minutes. Line a trivet with foil.
  • In a large bowl, combine, masa, salt, cumin, chili powder, and baking powder.
  • Add the vegetable oil and chicken stock. Stir until the mixture holds together when pressed but is not sticky.
  • Tear one corn husk into strips longways to make ties for the tamales.
  • Spoon approximately 2-3 tablespoons of filling onto a corn husk. Add half an ounce of cheese and about 2 teaspoons of chiles.
  • Fold the bottom of the corn husk up towards the top and fold both sides in to secure the filling. Leave the top of the husk open. Use a tie (mentioned two steps above) to tie the tamale close. *See video at the end of post for a demonstration.
  • Pour 1 cup of water into the Instant Pot, and add the foil-lined trivet. Place the tamales into the Instant Pot, open end up.
  • Close the lid and set to "sealing." Turn Instant Pot to high pressure (manual/pressure cook) for 25 minutes.
  • After the tamales cook for 25 minutes, allow a 10 minute natural release before opening the valve for a quick release.
  • Carefully open the lid, and use tongs to remove the tamales. Allow them to cool for 10-15 minutes before eating.
  • Store any leftovers in the refrigerator for up to 3 days.