Spicy beef tamales recipe

Ingredients

• Olive oil
• 3-lb beef roast
• 1 tsp salt
• 1 tsp black pepper
• 1 cup spicy salsa
• 5 cups beef stock
• 1 pkg corn husks
• ½ cup lard
• 4 cups Maseca corn flour
• 1 cup water
• 1 cup prepared tomatillo salsa

1. Add enough olive oil to lightly coat bottom of Instant Pot. Select Sauté mode and let pot heat.
2. Place beef roast in Instant Pot. Sprinkle with salt and pepper. Brown all sides of the roast.
3. Pour spicy salsa and beef stock over roast. Secure Instant Pot lid as directed.
4. Pressure cook on high for 90 minutes. Allow pressure to naturally release. Reserve drippings.
5. While roast is cooking, place dried corn husks in a large bowl of warm water. Use a heavy object to press them down into the water for about 30 minutes. Unless corn husks are rehydrated, they won’t wrap around tamale dough.
Make Masa
6. In a large mixer using the paddle attachment, cream lard until light and fluffy. Add the Maseca corn flour and prepared tomatillo salsa along with 1 cup of the beef roast drippings to the mixture. Mix thoroughly. If needed, add additional beef stock to pull mixture into a soft dough.
7. When beef roast has cooled, shred it.
8. To assemble tamales, place a rehydrated corn husk in front of you, pointed end facing you. Place a good portion of prepared masa in upper center of wide end of the corn husk. Place a large piece of shredded beef over masa. Fold sides over and lift bottom portion of husk up over masa. Repeat to make about a dozen more tamales, depending on their size.
9. Place steam rack in Instant Pot. Pour 1 cup water into pot. Place tamales open-side up into pot. You should have enough tamales so that they hold each other upright in pot.
10. Pressure cook on high for 20 minutes. Let pressure release naturally.
11. Once pressure has released, carefully remove lid and lift tamales from pot.
12. Serve with your favorite salsa.