Pork Tamales with Cheese (Printer-Friendly Version)

Steamed tamales featuring tender pork shoulder, red chile sauce, and melted Monterey Jack cheese in a soft masa dough.

# What You'll Need:

→ Corn Husks

01 - 30 to 40 dried corn husks

→ Filling

02 - 1 roasted pork shoulder, shredded
03 - Red chile sauce, sufficient to coat pork
04 - 10 ounces Monterey Jack cheese, sliced into 3-inch by 0.25-inch strips

→ Masa Dough

05 - 4 1/2 cups instant corn masa flour (masa harina)
06 - 1 1/2 teaspoons baking powder
07 - 1 1/2 teaspoons salt
08 - 1 1/2 teaspoons ground cumin
09 - 1 teaspoon garlic powder
10 - 1 1/2 cups lard (or beef tallow or butter), softened
11 - 2 to 3 cups chicken broth, warmed

# Steps to Follow:

01 - Rinse dried corn husks under running water to remove dust. Place in a large bowl and cover with hot water, soaking for at least 1 hour until softened.
02 - Roast pork shoulder according to your preferred method. Shred the meat and combine with red chile sauce in a large bowl. Cover and set aside. Slice Monterey Jack cheese into 3-inch by 0.25-inch strips and set aside.
03 - In a medium bowl, mix masa harina, baking powder, salt, ground cumin, and garlic powder until evenly blended.
04 - Using an electric mixer, beat the lard or chosen fat in a large bowl for 4 to 6 minutes until light and fluffy, resembling soft frosting.
05 - Add the dry masa mixture in two additions to the whipped fat, mixing until crumbly after each addition.
06 - Pour warm chicken broth in increments of 0.5 to 1 cup, mixing thoroughly until masa dough is soft, slightly sticky, and spreadable—similar to creamy peanut butter consistency.
07 - Beat the masa dough on medium speed for approximately 10 minutes to incorporate air, enhancing tenderness.
08 - Drop half a teaspoon of dough into a glass of cold water. The dough should float; if it sinks, continue beating for a few additional minutes.
09 - Taste the masa dough and add salt if necessary. Optionally, fry a small sample to verify flavor and texture.
10 - Lay a softened corn husk smooth side up. Spread 3 to 4 tablespoons of masa dough over the top two thirds, leaving 0.5 inch space at the top edge. Add 2 to 3 tablespoons of pork filling and a slice of cheese. Fold sides over the filling and fold the bottom end up to seal. Repeat for remaining tamales.
11 - Add 2 to 3 inches of water to a large pot and place a steamer rack inside. Arrange tamales upright with open ends up, pack tightly. Cover tamales with additional corn husks or a clean towel. Bring water to boil, reduce heat to simmer, cover, and steam for 60 to 75 minutes. Add water as needed to maintain steam. Tamales are done when husks peel away easily without dough sticking.
12 - Pour 1 cup of water into the Instant Pot. Place a rack inside and arrange tamales upright on the rack tightly packed. Seal lid and cook on high pressure for 30 minutes. Allow a natural pressure release for 10 minutes, then manually release remaining pressure.
13 - Let cooked tamales rest at room temperature for 10 minutes to firm up before serving.

# Additional Tips:

01 - Whipping the fat and masa thoroughly ensures tender tamales. Baking powder is optional but produces a lighter dough texture.
02 - Use an offset spatula or bench scraper for easier dough spreading.
03 - Tamales can be frozen before or after cooking; steam frozen cooked tamales for 45 minutes, frozen uncooked for 90 to 120 minutes.

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