Mango Shredded Beef Tamales

Using a pressure cooker or Instant Pot, turn setting to saute. While pot is heating up, season beef with salt and pepper. Place oil in pot and sear meat on all sides. Add garlic and chipotle peppers and sear again.

Deglaze pot with beef broth and vinegar. Stir in seasonings and diced mango. Place lid on pot and program to cook at full pressure for 40 minutes.

Once cooked, turn off and let sit for 15 minutes. Once meat is completely cooked carefully remove the lid and remove the meat from the braising liquid. Shred meat and set aside.

Meanwhile, place corn husks in hot water and simmer for 20 minutes or until tender. Set aside.

Place masa in large bowl; stir in salt and mix well. Stir in water until a dough forms. Add in lard and knead until dough resembles cookie dough.   

Lay out a tender corn husk; spread masa mixture 1 inch from top to bottom of husk. Place meat down center of masa and top with sliced mango. Fold husk around filling and tie with butcher twine. Continue until all mixture and corn husks are used.

Bring a large pot of water to a simmer. Place folded tamales in water and simmer for 60 minutes until dough is firm. Place tamales on platter and serve.