How to make Yummy Black Bean Tamales (Instant Pot)

If you are looking for a new Mexican Dish, try this yummy Black Bean Tamales Recipe. Great with Pico de Gallo, Sour Cream, Green Hot Sauce and delicious Mexican Rice.

Black Bean Tamales
Ingredients:
3 cups Maseca Tamal
3-3/4 cups Broth (Beef or Veg.), divided
1/2 cup Lard, melted
2 tbsp Butter, melted
1 tsp Baking Powder
2 tsp Salt
1 tbsp Hoja Santa (or Oregano)
1 tsp Cumin
1 cup Black Beans
25 Corn Husk

Soak Black Beans in boiling Water for 1 hour.
Place Beans and enough Water to cover in Instant Pot.
Pressure Cook Beans 30 min.
Remove and cool.

Soak Corn Husk in hot Water.
(while Beans are cooking)

Combine Maseca, Butter, Lard, Hoja Santa, Baking Powder, Salt & Cumin.
Integrate Broth.
Mix in Black Beans.
Rest Mixture 10 Minutes.

Pull of 28-30 Ribbons from wet Husks.
Tie two at a time together, set aside.

Spread out lg. spoon full of Mixture in middle of Husk.
First, fold in each side and then fold up bottom.
Place Ribbon around to secure.

Set Instant Pot to "Pressure Cook "
Use Trivet and add 1-1/4 cups Broth.
Cover Trivet with remaining Husks.
Place Tamales vertical in Pot, secure Lid.
Cook 55 Minutes, open after natural release.
Rest Bean Tamales for a few Minutes & serve.
Enjoy!