Flavorful and simple Shredded Beef Tamales made faster with a pressure cooker.
As simple as tamales are, they are a but time consuming to make. Traditional recipes will cook the beef on the stove for hours until it is so tender it falls apart and then another hour steaming them. A pressure cooker will speed up both processes.
But the pressure cooker cannot speed up the rolling process, so recruit some help for that part. I prefer to make a big batch and freeze some extras before steaming for an easy dinner on another night. To cook frozen tamales in the pressure cooker, just add another 5 minutes to the steaming step.
More Cinco de Mayo Recipes
In honor of Cinco de Mayo here are some Mexican favorites that are delicious any time of year.
- 3 pounds beef stew meat or chuck roast cut into 2 inch cubes
- 2 teaspoons adobe seasoning or your favorite seasoned salt
- 2 teaspoon unsweetened cocoa powder
- 2 teaspoon chipotle powder
- 1 teaspoon instant espresso powder or finely ground coffee
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery flakes crushed
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 bay leaf
- 1 quart beef broth or water
- 4 cups instant masa mix
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 ⅓ cup lard or vegetable shortening
- corn husks
- kitchen twine and scissors optional
- Trim off an inch or two of fat from the beef add to to the pressure cooker and turn to sauté (or medium high heat if using stove top). Brown the beef on all sides in 2 or 3 batches.
- Add remaining Filling ingredients. Close pressure cooker and switch to high pressure for 30 minutes. Let pressure release naturally.
- With a slotted spoon, remove the beef and shred. Reserve the cooking liquid. Discard the bay leaf.
- Soak corn husks in warm water for at least 15 minutes.
- In a medium bowl, combine masa mix, baking powder and salt. Add 3 cups of reserved cooking liquid to make a soft dough.
- In another bowl, whip lard or shortening with a beater until fluffy. Beat into the masa dough until smooth.
- Tear one or two corn husks into long thin strips for tying (or use kitchen twine) Spread masa mix on the corn husks. Add a tablespoon of beef to the middle. Add a teaspoon of cooking liquid on top of the beef.
- Close the husks folding toward the inside. Fold the bottom up and tie with the corn husk strip (or twine) to secure. One side will remain open.
- Place tamales open side up on a trivet if large enough or in a steamer basket that will fit in the pressure cooker.
- Add 2 cups of hot water to the bottom of the pressure cooker. Pressure cook for 20 minutes on high. Let pressure release naturally.
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More Mexican Favorites
Until next time, happy eating!