- Fill a large bowl with warm water, place corn husks in the water. Â Allow to soak and soften for 10-15 minutes.
- To make masa dough: In a blender, pulse corn until partially pureed. Â Pour the corn into a large bowl and add masa harina, broth, baking powder, salt, and coconut oil. Â Use hands to combine all of the ingredients into a soft dough. Â Set aside.
- Toss shredded pork with salsa verde using more or less depending on how dominant you want the salsa verde flavor. Â I tend to use more salsa verde for a stronger flavor.
- Optional: Â Place refried beans in a freezer safe ziplock, press all of the air out and seal. Â Cut one of the bottom corners of the bag for a quick and easy way to add beans to your tamale (see video for demo of this process). Â Place cheese close by to begin tamale assembly.
- To assemble tamales: Drain corn husks and pat dry.  Tear the small husks into ¼ inch strips for tying the tamales after they are filled.  Lay several medium-large husks out on a clean surface.
- Scoop about 2-3 tablespoons of masa dough, flatten by hand, and place in the top left-hand corner of a corn husk.  Use your fingers to spread out the dough on the top left corner of the husk, pressing to about a quarter inch thick.
- Arrange 1-2 tablespoons of shredded pork down the center of the dough.  Squeeze about 2 teaspoons of refried beans over the meat (or spoon over the meat if you didn’t use the ziplock trick).  Place a matchstick of cheese on top of the beans.
- Starting on the left side, fold the corn husk over so the dough encapsulates the filling. Â Press to seal the filling inside the masa dough, then roll to the end of the husk.
- Fold the triangle shaped bottom up and tie with one of the strips of corn husk.
- Add 1 1/2 cups water to the pressure cooker pot, place a steamer basket inside. Â
- Arrange tamales upright in the basket.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- To serve, unroll tamales from the husk and arrange 2-3 on a plate. Â Top with Tomatillo Avocado Salsa, crema (or sour cream or yogurt), and a sprinkle of cotija cheese.
To prepare Tomatillo Avocado Salsa
- Combine the salsa ingredients in a small bowl and toss. Â Can be made up to 3 days in advance by omitting the avocado and then adding it in right before serving.
Easy Tomatillo Salsa Verde
- 1 pound tomatillos, husk removed and rinsed to remove the sticky residue, and halved
- 2 jalapeños
- 1 poblano
- 1 small onion, quartered
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- juice of 1 lime
- 1 small bunch of cilantro
- Preheat oven to 450 degrees F. Â Line a baking sheet with nonstick foil. Â If using regular foil, spray with nonstick cooking spray. Â Put all of the ingredients (except for the garlic) on the pan and roast in oven until they soften and become slightly charred, about 20 minutes. Â Add the garlic after the other vegetables have cooked for 10 minutes so it doesn’t burn.
- Pour all of the cooked vegetables and juices into a blender or food processor and blend to desired consistency – smooth or a bit chunky.
Freezer Instructions: There are a few options when it comes to freezing tamales
- Freeze masa dough – Make a double batch of masa dough and freeze half of it for another day. Â Let it thaw and soften, then start at step 3 to prepare tamales.
- Prepare tamales through step 9, then freeze. Â When ready to cook, cook for 30 minutes with a 10 minute natural release.
- Prepare tamales through step 13, let cool, then freeze. Â When ready to cook, cook for 15 minutes with a 10 minute natural release.