Instant Pot Tamale Sandwiches on Cornbread
from Tiffany at eatathomecooks.com
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 3 to 4
Calories: 638kcal
For the Meat:
- 1 small pork shoulder roast or another cut of beef or pork roast
- 28 oz. can crushed tomatoes
- 1 small onion diced
- 1 tsp. cumin
- 2 chilies from a can of chilies in adobo sauce seeds scraped out and chopped fine
- ½ tsp. salt
- 2 cups chicken broth
- 1 recipe of cornbread*
*For the Cornbread:
- ¾ cup cornmeal
- 6 Tbs. unbleached all-purpose flour
- ½ Tbs. baking powder heaping
- salt to taste
- 1 egg
- ½ cup milk enough to make a batter
For the meat:
Put pork and broth in the pressure cooker.
Set cook time for 40 minutes.
Do a quick pressure release.
Remove meat, shred, and pour off any liquid in the pressure cooker pot.
Return the meat to the pot along with the remaining ingredients.
Set cook time for 15 minutes.
Do a quick pressure release.
For the Cornbread:
Heat the oven to 425°.
Put an 8-9” skillet in the oven to heat.
Stir together the dry ingredients.
Add the egg and milk and stir till well blended.
Pull the hot skillet from the oven and add oil or spray with cooking spray.
Pour in the batter and bake for 15-20 minutes.
Calories: 638kcal | Carbohydrates: 66g | Protein: 50g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1541mg | Potassium: 2014mg | Fiber: 10g | Sugar: 15g | Vitamin A: 751IU | Vitamin C: 39mg | Calcium: 292mg | Iron: 9mg