Instant Pot Tamales

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[{"selector":"#anim-3da17b1b-6196-404a-a2bb-21fd3d75029f","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":1000,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-4490d736-5db5-4997-a428-757720bb72bd","keyframes":{"opacity":[0,1]},"delay":500,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a6889865-39e9-4f9c-a1bc-bcea82aa8c01 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.89772701725232%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Combine, masa, salt, cumin, chili powder, and baking powder. Add the vegetable oil and chicken stock. Stir until the mixture holds together when pressed.

[{"selector":"#anim-9c9e4430-8d2e-4dd0-a12e-6c8c25baeedc","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":1000,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-1cb57288-3c94-472e-ab4d-f59be01f0010","keyframes":{"opacity":[0,1]},"delay":500,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b34eae39-8a0c-426f-9095-76a642390490 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.89772701725232%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Spoon approximately 2-3 tablespoons of filling onto a corn husk. Add half an ounce of cheese and about 2 teaspoons of chiles. Roll the husk shut and tie to secure.

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