Directions

Short Ribs

1. Season short ribs generously with salt and pepper and set aside

2. Set Instant Pot to Sauté. Add bacon and cook until lightly golden, about 5 minutes. Remove bacon and set aside, leaving bacon fat in pot

3. Working in batches, sear ribs on all sides, 4 to 5 minutes per side. Set aside

4. Add shallots, carrots, celery, red pepper flakes, and garlic, and cook until vegetables are slightly softened, about 3 minutes

5. Add star anise, thyme, and tomato paste and stir until fragrant, 1 minute

6. Add red wine, bring to a simmer, and use a wooden spoon to deglaze bottom of the pot, 3 minutes

7. Turn off Sauté function and add brown sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon

8. Season with salt, then secure lid and set to Pressure Cook on High for 90 minutes

9. Let pot naturally release pressure for 15 minutes, then carefully complete depressurization using quick release

10. Remove bones and shred meat

Masa

1. Mix corn flour, baking powder, and salt in bowl

2. Add the chicken broth and mix thoroughly with your hands

3. Add the shortening and continue to mix with your hands until consistent

Cook Sauce

1. Combine all ingredients

2. Bring to a boil then remove from heat and set aside

Make Tamales

1. Cut parchment paper into ~7-inch squares

2. Take a handful of Masa and roll into a ball and pat onto parchment paper thinning into rectangle

3. Place shredded short rib meat into middle of masa dough

4. Push the sides of the parchment paper together to make the masa an enclosed tube around the meat. Roll the parchment tightly and twist the ends shut

5. Stack the tamales in a stock pot or dutch oven with the parchment seam down

6. Cover the tamales with the Cook Sauce (If the tamales aren’t completely covered, add additional chicken broth)

7. Bring this to a low simmer

8. Cover and cook for 2 hours

9. Remove tamales from cook sauce and unwrap on a plate

10. Serve with chili, Green Chile Coulis (see below), pico de gallo, and/or cheese.

Green Chile Coulis

1. Preheat broiler to high

2. Place green chiles on baking sheet, spread out evenly

3. Broil peppers for ~10 minute, turning often until skin begins to char and bubble

4. Remove from oven and place in a large plastic bag to steam and cool

5. Sauté onions and garlic in olive oil for 5-10 minutes

6. Add corn starch and stir mixing with the remaining oil and liquid from the vegetables

7. Add ~1 cup of chicken broth continuing to stir, cook for 1 minute.

8. Remove peppers from bag, destem and deseed

9. In a blender, combine peppers, onion/garlic mixture, and all other ingredients

10. Blend on high until desired consistency