How To Make Tamales With a Pressure Steamer

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

shredded meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great plant-based protein, while canned beans are budget-friendly.

salsa

🥗Healthier: fresh tomato sauce

💰Cheaper: canned tomatoes

Fresh tomato sauce is lighter, while canned tomatoes are economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free, while cream cheese is often less costly.

Soak corn husks in hot water for about 1 hour, weighing them down with a plate to keep them submerged.

Mix masa harina with water and let it rest for about 15 minutes.

Whip pork lard or room temperature butter with salt, baking powder, and spices until light and fluffy (about 1 minute).

Alternately add the masa and broth (veggie or beef) to the mixture while mixing at medium speed for another minute.

Test the dough by dropping a small scoop into cold water; if it floats, it's ready.

Refrigerate the batter for about 1 hour.

Remove corn husks from water and pat them dry with a towel.

Gather dough, fillings, and corn husks for assembly.

Spread dough into a rectangle on the corn husk, leaving a border.

Place filling down the center of the dough and fold the husk over the filling, pressing the masa together to seal.

Wrap the husk and tie it with a strip from another husk or string.

Add 3/4 quart of water to the pressure cooker, ensuring it's just under the steamer rack.

Place the tamales folded side down on the rack in the pressure cooker.

Seal the pressure cooker and heat on high until steam flows from the vent pipe (about 10 minutes).

Place the pressure regulator on the vent pipe and cook for 20 minutes once it starts rocking gently.

Turn off the heat and let the pressure release naturally for 5-10 minutes before removing the lid carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary