Cuban-Style Beef Tamales | Pressure-Cooked Cornmeal Parcels

Heat the olive oil in a skillet and sauté the finely chopped onion and crushed garlic until softened. Add the diced beef and brown it on all sides. Add the sweet paprika, cumin, thyme, and tomato paste, along with the lemon juice, and cook over low heat.

Mix the corn flour with the melted butter and salt. Gradually add hot water as needed to make a soft, spreadable dough.

Spread a thin layer of cornmeal dough in the center of the soaked corn husks. Place 1 spoonful of filling on top, then fold the dough over the filling. Tie the ends of the husks loosely.

Arrange the wrapped parcels in the pressure cooker’s steamer basket and add a finger’s depth of water to the bottom of the cooker. Close the lid and cook for 15 minutes after it begins to whistle, then let the pressure release naturally.