Recipe by Jason Hernandez, Blade & Tine Culinary; recipe and photo courtesy of the Mango Board
2 lbs. shredded beef
3 t. black pepper
3 T. garlic minced
6 fl. oz. beef broth
12 fl. oz mango puree
2 t. Mexican oregano
4 oz. diced mango pieces
3 t. salt
2 fl. oz. olive oil
1 can chipotle peppers with adobo
2 fl. oz. apple cider vinegar
1 t. ground cumin
1 t. red pepper flakes
3 c. lard
Using a pressure cooker like InstaPot, turn on and turn to sauté. While pot is heating up season the beef with salt and pepper. Place the oil in the pot and sear all sides of the meat. Add in the garlic and chipotle and sear. Deglaze the pot with the beef broth and vinegar. Add in the seasonings, mango, and stir all together. Place the top on the pot and lock. Set the program to pressure cook full pressure and cook for 40 minutes. Once cooked turn off and let natural release for 15 minutes.
While the meat is cooking place the corn husks in hot water and simmer for 20 minutes. Once tender set aside.
Place the masa in a bowl add salt and mix well. Add the water and fold together, then add in the lard and kneed all of the dough. The dough should resemble cookie dough.
Once meat is completely cooked, carefully remove the top and remove the meat from the braising liquid. Shred the meat and set aside.
To build the tamale: Using a tender corn husk, spread the masa mixture 1 inch from top to bottom of the husk. Place the meat down the center of the tamale and top with the sliced mango. Fold together and tie with butcher twine. Continue until all of the mixture is used. Using a simmering pot of water, place the tamales in the water and simmer for 60 minutes or until the dough is firm. Place tamales on platter and serve.