Cook your filling first and allow it to cool before assembling. I prefer to make my filling the day before. Then continue with recipe.
Corn Husks
Rinse corn husks and place in a pot of water on the stove and bring to a boil, once boiling turn off the heat. Let corn husks soak for 20-30 minutes until they are soft and pliable. Remove from water and allow the husks to dry off. I also like to wipe them off with a clean kitchen towel.
Masa
In a stand mixer with a paddle attachment, add masa (corn flour), salt, baking powder, and filtered bacon drippings. If you do not have bacon drippings, then use oil or lard (manteca). Begin mixing on low speed to incorporate.
Gradually add in warm beef broth as the mixer is still going on low speed. Once all the broth is added increase speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft smooth dough forms. Taste a little bit of masa for seasoning. If more salt is needed, add salt and mix the dough again.
If making tamales right away then set aside, otherwise cover with plastic wrap or a towel and place in the fridge until ready to use.
Assembling the Tamales
Take one dried corn husk and place it on a work surface. If the husk is too small then overlap 2 husks together.
Spread an even layer of masa in the upper middle of the husk. Add shredded beef filling to the middle.
Fold both sides to meet in the middle, then fold the bottom end up to the top of the tamale. Place in a dish until all the tamales are assembled.
Steam the Tamales
Instant Pot Method: Add 1 cup of water to the instant pot and place the trivet or a steamer basket inside. If cooking multiple batches, add 1 cup of water each time.
Place tamales standing up in the instant pot. If you are using the trivet, you can place a piece of foil with holes on top of the trivet so the tamales don't touch the water. If you are filling the entire instant pot, they will be more supported. Otherwise place a ramekin in the middle if the pot is not full.Also make sure the tops of the tamales are not touching the lid, otherwise the pot won't come to pressure.
Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.
Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.
Place Water in the bottom of a steamer pot with an insert. Layer tamales standing up and cover with a layer of corn husks and place lid. Bring water to a boil, and lower heat to a gentle boil for at least 1 hour. Periodically check to see that there is still water in the bottom of the pot.
After an hour, remove a tamale from the pot and check if the masa is cooked all the way. It will easily release from the corn husk once it's cooked. If it does not, then continue cooking and check every 15 minutes. Once cooked, remove the tamales from the pot and allow them to cool for 15 minutes before serving.
Once the tamales are completely cooled, leftovers can be stored in a zip-top bag in the refrigerator for 4 days or in the freezer for 3 months.
To reheat refrigerated tamales, place a damp paper towel over them and microwave for 1-2 minutes until heated through. Keep the husks on the tamal while you're reheating them.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.