Tamales Pressure Cooker Style Recipe 435

Steps:

• Place corn husks in a large bowl, cover with cold water, and weigh down with a plate to keep husks submerged. Soak until softened and pliable, about 30 minutes.
• Heat broiler with rack 4 inches from heating element. Cut poblanos in half lengthwise and remove seeds and veins. Place cut side down on a baking sheet, and broil, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut into thin strips.
• With a mixer, beat butter until light and creamy, about 2 minutes. With your hands, mix masa harina, 1 teaspoon salt, and the warm water until it forms a dough. Add masa mixture to butter and continue to beat until light and fluffy, about 2 minutes.
• Remove husks from water, letting excess drip off. Working in batches, lay husks on a work surface, long sides closest to you. Tear two to three husks into 1/4-inch strips; reserve for tying. Spread about 1/4 cup dough thinly on center of each husk into about a 3-by-4-inch rectangle. Place a few poblano strips and a rounded tablespoon cheese in the center of dough. Bring together two long sides, to encase dough. Fold in two shorter sides. Use a strip of husk to tie tamale loosely closed.
• Place a 1-inch rack in 6- to 8-quart pressure cooker and fill with 3 cups water. Place the steamer insert on rack. Place tamales standing upright in steamer insert. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Let cool slightly.
• Serve with cilantro and salsa.

Steps:

• Note: This recipe yields five times as much pork as you will need to make tamales. it is great over saffron rice with the jus that it cooks in. FOR TAMALE DOUGH: Purée corn, onion, and garlic in food processor with stock until smooth. In a stainless bowl, place masa harina, sugar, salt, and crushed peppercorns. Add cold butter, lard and cut in as you would with pie dough until the dough resembles corn meal. With mixer, blend in corn mix until lumps are gone. Add goat cheese and cumin and blend until smooth. Set aside. PORK SHOULDER FOR TAMALE FILLING: Combine first five ingredients and rub pork butt thoroughly with spice mix. Refrigerate for about 2 hours. Place butt in pressure cooker and add remaining ingredients except for corn husks. Secure lid, turn heat on high, and bring to a boil (pot will start hissing and whistling). Turn heat down to medium/low and simmer for 1 hour. At the end of that hour, turn heat off and allow the cooker to slowly release all of its pressure. Remove lid, remove pork and chop 6 cups of meat from the butt. Set aside. TAMALES: Lay a corn husk out on a cutting board. Place 4 tablespoons of dough in center. Press dough out into a rectangle about 1/3 inch thick. Place 3 tablespoons of chopped pork butt in middle of dough, running like a ridge from one end to the other. Roll tamale dough and husk around and tied each end with a strip of corn husk so tamale looks wrapped like a piece of candy. Steam tamales for 45 minutes. Remove and serve immediately. They can also be cooled, frozen, and rewarmed for up to 3 months.