PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural

1 package corn husks

3 cups masa harina flour

1 tsp kosher salt

1 tsp baking powder

¹⁄₂ tsp dried thyme leaves

1 tsp chipotle chili powder

1 cup shredded cotija cheese

¹⁄₂ cup pickled jalapeños

2¹⁄₂ cups water

¹⁄₂ cup olive oil

Verde sauce, for serving

1. Soften the corn husks by filling a large bowl with hot water, adding the husks to the bowl, and soaking for a minimum of 30 minutes. While the husks are soaking, combine the masa flour, kosher salt, baking powder, thyme, and chili powder in a large bowl. Mix well. In a separate medium bowl, combine the cotija cheese and jalapeños. Mix well.

2. Add the water to the bowl containing the dough ingredients. Using a hand or stand mixer, mix the dough on low speed until the ingredients are well combined. Add the olive oil, increase the mixer speed to medium, and continue to mix until a soft dough forms. (If the dough is too dry, add more water, one tablespoon at a time, until the desired consistency is achieved.)

3. Assemble the tamales by laying a corn husk on a flat surface, with the smaller end closest to you. Tear a thin strip from the long edge of the husk and set aside (this will be used to tie the tamale closed). Place 2 tablespoons of the masa dough in the center of the husk, and then top with a heaping spoonful of the jalapeño and cheese mixture. Fold the long sides of the corn husk inward so they overlap, and then fold the narrow end upward to form a pouch. Secure the tamale with the reserved strip of husk. Repeat with the remaining ingredients.

4. Place the steam rack in the inner pot and add 1¹⁄₂ cups of water. Arrange the tamales upright on the steam rack. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 40 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes). Transfer to a serving platter, and repeat the cooking process with the remaining tamales. Top with a spoonful of verde sauce. Serve warm.

Jalepeño-Cheese Tamales