How to Make Instant Pot Tamales without Lard (30 Minute Recipe) (2024)

FAQs

What can I use instead of lard for tamales? ›

Vegetable shortening is a meat-free and dairy-free substitute for lard, allowing you to serve tamales to meat eaters and vegans alike. That said, there are other substitutes for lard that will work well in tamale recipes as well, like refined coconut oil, butter, and avocado oil.

Stand tamales vertically, open-side up, in the steamer basket of the Instant Pot. Place the trivet in the cooker and add 2 cups of water. Place the steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes.

The trick is to make your tamales more wide than tall so they will fit easily in the Instant Pot. If you can't get a good connection with the lid, it won't build pressure. Depending on your steamer basket, you may want to line it with extra corn husks to keep them away from the water.

Alton Brown recommends steaming them right in a normal tall pot with a steamer insert (your typical expanding/contracting one many people have on hand), directly in their husks. Basically, you put a couple inches of water in, and then a steamer insert, and the tamales (in the husks) go on top of the steamer.

Masa for Tamales using oil instead of lard. I used olive oil, but you can also use canola oil or vegetable oil. 👍🏼 This is an easy recipe and the tamales come out delicious!

Mexican Tamale Recipe

The fluffy, foolproof masa dough is made with corn oil instead of lard, can be filled with chicken, beef, pork, beans and cheese or vegetables (filling ideas provided), and cooked on the stovetop or in the instant pot.

of masa preparada para tamales so they are nice and moist? Rule of thumb is 1 pound of lard per 5 pounds masa. So, that'd mean 2 pounds should suffice for 10 pounds. Don't forget to add in hot broth to help the lard mix in with the masa, and salt to taste.

One of the biggest mistakes is not mixing the masa dough long enough; this causes the tamales to fall apart.

Tamales are usually steamed, and timing is everything. If you cook them for too long, the masa inside will be tough, and the filling will be dry. Keep the steamer over medium heat to give you more control over the cooking process, and make sure not to overcrowd the tray so that there's plenty of circulation.

Is instant masa good for tamales? ›

Convenience is a big plus for me, so I opt for instant masa harina to make masa for tamales. Some brands like Maseca and Masabrosa have a variety of options to choose from. Their masa harinas made specifically for tamales have a coarser grind, which yields a masa with a bit of a gritty texture.

it depends on how thick you make the tamales they should be steamed for about 35 to 45 minutes or until the masa separates easily from the husks.

Lard makes tastier and fluffier tamales than other fats do. You can replace the lard with solid fats, like duck fat or shortening, to obtain a similar texture; butter and liquid oils work but will make a denser masa.

Traditionally, masa is made with lard. It is used for both sweet and savory tamales – think pie crusts made with lard. Not a fan of lard or shortening? Try masa with oil.

Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3.

Prepared masa typically has chicken stock (or a similar animal stock) and lard or vegetable shortening added. Unprepared masa is usually just the ground corn.