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.

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.

Stovetop: Cook the tamales in a steamer pot for 15 to 20 minutes. This method is effective and retains the original flavor and texture of the tamales. Microwave: Wrap the tamales in damp paper towels. Microwave on high for 1-2 minutes, checking halfway through to make sure they don't get overcooked.

Pork back lard is preferable for its mild pork flavor, although more neutral-tasting leaf lard or vegetable shortening can be substituted.

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!

If your tamales are frozen + raw, you'll want to steam them for 90 minutes. Check your water level every 30 minutes, and do not let the water run out! At the 90 minute mark, you'll want to check the internal temperature of the tamales to make sure it's properly cooked. You're looking for a temperature of 200°F.

Place tamales standing upright in steamer insert. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid.

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.

Originally Answered: What are some ways of making tamales without husks? They won't taste exactly the same, but you can use parchment paper, wax paper, or aluminum foil. Really, if you make the filling sturdy enough, you can make “corn dog” like tamales, with no wrapper, kind of like pulled pork hush puppies.

How many minutes do tamales take to cook? ›

Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes on the stovetop or 20 minutes (high pressure, natural release) in the Instant Pot.

To get this, you'll need to steam the tamales in a large pot with a steamer basket. If you don't have a steamer basket, you can create a makeshift steamer by setting a plate on bunched up aluminum. You could also steam the tamales in a pressure cooker or Instant pot.

Otherwise, you'll get grainy tamales that aren't as soft as they could be. Plus you'll see the masa expand and rise when the baking soda activates.

Lard, if you're using it, must be whipped into submission. One day I'm going to experiment with coconut oil, but right now my tamal fat-of-choice is lard — preferably very white, fresh lard. Vegetable shortening can work, too, although Chef Raúl says the tamales made with manteca vegetal overcook and dry out easily.

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.

Masa for Tamales with Oil

If you would like to use oil instead of shortening for your masa for tamales, it's no problem at all. Using oil is also a slightly healthier way of making tamales masa. Use vegetable oil and use 3/4 cups to 1 cup vegetable oil instead of the 1 cup of shortening used in my recipe.