Sharing Our Table: Saucy Lips Co-Founder Gabriela’s Instant Pot Tamales

Amid the hustle and bustle of the holiday season, the dinner table is a place to pause and reconnect. Cooking engages all our senses, helping us get grounded and find gratitude in the present. Especially at the holidays, gathering around a home-cooked meal is a chance to reflect on our fondest memories and make new ones. 

In the third installment of our annual Sharing Our Table recipe series, we asked the founders of some of our favorite brands to share a holiday recipe that holds special meaning for them in hopes that you’ll make it for your own table. 

We hope you have a joyful season filled with good health and great food!

“At Saucy Lips, tamales have always been at the heart of our holiday gatherings. Like many Latino families, we come together to prepare them, and while the tradition of making tamales has stayed the same, the process has changed. It used to take a long time because we’d make the sauces from scratch and then cook the proteins in them. Now, using our Red Enchilada, Green Enchilada, and Mole sauces from our pouches, we’ve sped things up without losing any of the rich, authentic flavors of our family’s recipes.

These days, we even use the Instant Pot to make tamales, making the process even quicker. What remains unchanged is the joy we feel when we gather as a family to continue this tradition and the flavors that bring up memories of previous gatherings. It warms our hearts knowing that our family’s flavors will live on for generations to come. We’re so grateful to our customers for helping us share these recipes, ensuring they remain part of our holiday table — and now yours.”

—Saucy Lips Co-Founder Gabriela 

Instant Pot Tamales

Yield: 8 tamales
Active Time: 45 minutes 
Total Time: 1 hour 10 minutes

Ingredients:

1 package of corn husks
1 pound of masa harina
1 ½ cups of water or broth
1 cup of lard or vegetable shortening
1 teaspoon baking powder
½ teaspoon salt
1 pouch of Saucy Lips Red Enchilada Sauce, Green Enchilada Sauce, or Mole Sauce
2 cups of shredded cooked meat (chicken, pork, or beef)
Optional: Queso fresco or your favorite filling

Instructions:

Soak the corn husks in warm water for about 30 minutes or until they are pliable. Drain and pat dry.

In a large bowl, mix the masa harina, baking powder, and salt. Gradually add water or broth until the dough becomes soft and pliable. In a separate bowl, beat the lard or shortening until it becomes fluffy. Add it to the masa mixture and knead until combined.

Warm up Saucy Lips Red Enchilada Sauce, Green Enchilada Sauce, or Mole Sauce in a pan. Add the shredded meat and mix until the meat is fully coated. Set aside.

Lay a soaked corn husk flat, with the smooth side facing up. Spread a thin layer of masa dough in the center, leaving space at the edges. Add a spoonful of the meat mixture on top of the masa, and fold the sides of the husk inward, rolling the tamale. Fold the bottom edge up to secure the filling.

Place a steamer basket in the Instant Pot and add about 1 cup of water. Stand the tamales upright in the steamer, open side up. Close the lid and set the Instant Pot to “Manual” for 25 minutes. Let the pressure release naturally.

Once cooked, carefully remove the tamales from the Instant Pot. Let them rest for a few minutes before serving. Enjoy with extra Saucy Lips sauce on the side!