Makes 50-55 tamales Corn husks Filling: Protein (ie. 3 lb of fatty beef) 2 bell peppers 1 lg. onion Masa Dough: 6 C. masa flour 2 t salt 1 t b. powder 2 t cumin 1 c. crisco 3-4 C stock

Soak corn husks in hot water Cook protein like Mexican beef recipe Take out protein, shred, cover so it doesn't dry out Strain onions, peppers and keep stock Dough: Mix dry Add melted crisco, break up with hands Add stock, mix then knead into dough with wet hands Tamales: Roll into golf size balls, keep covered with wet paper towel Smush with palm a ball close to 1 side of husk, trim sides and keep ~1 inch clear from top Add in beef & peppers/onion Close, roll, fold, tie up with corn husk string that's been soaking Wrap silicone rack in foil, fork holes, put in instant pot with small bowl in center and shallow water Put in Tamales standing up Turn on Saute, bring water to boil Switch to Steam for 17 min. Let pressure release naturally for 10 min before switching pressure valve Serve w/ adobo sauce (made with & rest of peppers/onion and blended)