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Pressure-Cooker Tamales

Recipe photo courtesy of Marcus Nilsson

For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This version is filled with strips of roasted poblano chiles known as rajas, which add a rich smokiness to many Mexican dishes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).





Try these variations on the basic masa dough by adding a few fresh ingredients at the end of Step 3. Serve either variation with salsa and scallions.

Herb Tamales: Stir 1 1/2 cups mixed chopped fresh herbs such as basil, chives, tarragon, cilantro, and parsley and 1/2 cup chopped scallions into dough and enclose in corn husks.

Corn and Basil Tamales: Stir 1 1/2 cups steamed fresh or thawed frozen corn kernels, 1/2 cup sliced scallions, and 1/4 cup chopped basil into dough and enclose in corn husks.

Cook's Notes

You can find dried corn husks and masa harina in the Latin aisle of many large grocery stores and specialty markets.

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