Instant Pot Tamale Sandwiches on Cornbread
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 624kcal
Ingredients
For the meat:
- 1 large pork shoulder roast or another cut of beef or pork roast
- 2 28 oz. cans crushed tomatoes
- 1 onion diced
- 2 tsp. cumin
- 4 chilis from a can of chilis in adobo sauce seeds scraped out and chopped fine
- 1 tsp. salt
- 2 cups chicken broth
- 1 recipe of cornbread*
*For the Cornbread:
- 1½ cups cornmeal
- ¾ cups unbleached all-purpose flour
- 1 Tbs. baking powder heaping
- salt to taste
- 1 egg
- 1 cup milk enough to make a batter
Instructions
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 a 10” 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.
Nutrition
Calories: 624kcal | Carbohydrates: 66g | Protein: 49g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1244mg | Potassium: 1935mg | Fiber: 10g | Sugar: 15g | Vitamin A: 710IU | Vitamin C: 33mg | Calcium: 282mg | Iron: 9mg