No fuss tamales

 Start soaking corn husks in warm water, use baking tray and weigh down. 15 husks or so should be good for this recipe.

Meanwhile, one person can prepare filling and one person can prepare the dough.

Filling: Shred some cabbage, mix with raw ground turkey (1 lb, a little might be left over) and spices (cumin, paprika, chilli powder, etc). Can put in some salsa verde too. 

Dough: Mix 2 cups masa harina, 2.5 cups mostly pureed corn (if frozen, bring to RT first), 1/2 cup broth, 4 tablespoons olive oil, 1 tsp baking powder, 1 tsp salt. Mix well. Will probably want to add more warm water a bit at a time, you want the texture to be spreadable with a spatula. 

Assembling tamales: take each corn husk, spread a golf ball or so amount into each husk in the middle and flatten with your hand until it's about 1/4 inch thick. In the middle, put a strip of filling , maybe 2 tbsp or so. Fold over and seal edges of the masa together, wrap remaining corn husk around itself, fold up bottom, and tie with a strip of corn husk. 

In instant pot, place trivet. Line that with a big corn husk. Place tamales with open side up in the instant pot, place a corn husk or two over the top of all tamales so condensation doesn't drip into them. 

Close pot, make sure valve is on "sealing" and cook on high pressure on manual for 20 minutes, followed by a 10 minute natural release. 

Take out tamales, serve with chopped chilles, cilantro, avocado, and lots of salsa verde. Wait a couple of minutes after taking out to unwrap, otherwise dough will stick to husks. Makes about 9 tamales, maybe more if Ben doesn't make giant ones next time. This recipe makes good meal for Ben, good 2 meals for symp.

Really quick and easy way to make tamales, and Ben says they're the best tamales he's ever had.