Instant Pot Red Chili Pork Tamales

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'Tis the season for tamale making and here in Texas everyone and their dog is cookin' 'em and sellin' 'em! I couldn't call myself a true Texan if I didn't know how to make these darn things!

Thanks to the pressure cooker, you can cook this authentic Mexican dish in over half the time and, boy oh boy, are they delicious!

This is my personal recipe that I have been using for years! The first year I bravely decided to undertake this Christmas tradition, I went on a mission to make the most flavorful, authentic tamales to ever be eaten in America (or close to it).

After watching many Mexican grandmas show me how they make theirs, I have developed my own way of doing things based on traditional ingredients but with modern day appliances (hello stand mixer and hello Instant Pot!).

Flavor is very important to me and my family, so bland tamales just won't do! In this recipe, you'll make a red chili sauce (purée) that will be added to the meat filling and masa (dough) for a hint of spice, along with other traditional seasonings. The meat filling and dough are so tender, moist, and melt-in-your-mouth delicious!

If you love Mexican food as much as I do, be sure to also try my yummy, homemade Chicken Enchiladas with Sour Cream Sauce and Instant Pot Chicken Tortilla Soup!

What are Tamales?

Tamales have been around since pre-Columbian times and are thought to have originated in Mesoamerica. The Mayans and Aztecs needed a nutritious, hearty food that was easy to travel with and consume...thus, the tamale was created!

Today in Mexico and America (or at least in Texas), tamales are considered a comfort food and holiday tradition. Families come together in crowded kitchens to assemble these tasty rolled-up goodies!

They are traditionally made with a filling, masa (dough), and wrapped in either a corn husk or banana leaf before being steamed. The filling usually consists of seasoned pork or chicken, vegetables, or beans and cheese. I hear there are even sweet fillings but I haven't been brave enough to try those yet!

Since the assembly process can be quite laborious, it helps to set up an assembly line on the counter or on a table. If you have plenty of friends and family close by, I highly recommend hosting a tamalada (tamale making party)! Now let's get to partying!

How to Make Red Chile Pork Tamales

Since making this dish can be tedious and time consuming, I usually divvy up my cooking into two separate days.

Day 1

On the first day, I cook my pork, shred it, and strain the pork's broth into a bowl. I cover both the meat and broth with plastic wrap and place in the refrigerator.

Next, I make my red chili purée and stir 1 cup of it into my shredded pork. Then, I pour the purée into a bowl, cover it with plastic wrap, and place in the refrigerator.

That night, I rinse my corn husks, place them in the sink or a large pot, and cover with warm water to soak overnight.

Day 2

On the second day, I drain the corn husks and spread them out on a towel to air-dry while I mix the masa dough. (Don't lay corn husks out until 30 minutes before you are ready to use them or they will dry out. It helps to lay another towel on top to keep them from drying out so quickly.)

Next, I lay everything out on the counter in an assembly line and begin to assemble my tamales.

Once finished, I cook them in the Instant Pot and allow them to cool for at least 15 minutes (in order for them to set just right) before serving.

That night, me and my family celebrate all my hard work by devouring as many yummy tamales as possible before drifting off to sleep with full bellies!

If there's plenty leftover, me and the kids will load up and distribute bagfuls to hungry friends and family who've gotten wind of what I've been whipping up in my kitchen for the last 2 days!

Cooking Pork in the Slow Cooker

If you don't have a pressure cooker or you need to be away from the house on the day you cook your meat, simply use the Crockpot instead.

Place your pork and the same ingredients listed in the recipe (below) into your slow cooker. Close the lid and set to cook on low for 8 hours or on high for 5 hours (until meat easily pulls apart with a fork). Don't forget to remove and discard your bay leaves after cooking, and don't forget to strain and save your broth!

Steaming Tamales on the Stovetop

This is how I use to cook my tamales until my sweet mother-in-law bought me an Instant Pot!

1. Fill the bottom of a large steamer pot with water (about 2 cups) until it reaches the bottom of the steamer insert without going over it - you don't want your tamales to touch the water! (If you don't own a steamer pot, you can use a large stockpot instead with a steamer basket inserted inside.)
2. Stand tamales upright inside the pot with open ends pointing up. Lay soaked corn husks or a damp towel on top of the tamales and close the lid.
3. Place pot over high heat until water comes to a boil, then turn heat down to medium-low and simmer for 1 hour.
4. Check if done by removing one tamale (using metal tongs) and trying to unfold it. If the dough cleanly pulls away from the corn husk, they are ready. If the dough still looks wet and sticky, steam for 15 more minutes. Repeat until done.
5. Let cool for at least 15 minutes before serving.

How to Eat Tamales

When you're ready to devour these yummy rolled up goodies, simply slide the tie off and unfold the corn husk, allowing the filling to slowly roll out onto a plate. Discard the corn husk (don't eat this, yuck!).

Top with leftover red chili sauce, pico de gallo, salsa, sour cream, and/or cilantro. Serve with Mexican rice, refried beans, and chips and salsa. Yum!

Eat them with a fork or pick the whole thing up with your fingers and dig in! You've earned it!

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