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

2 bell peppers 1 lg. onion 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)