Place the corn husks in a large bowl and cover with hot water. Leave them to soak for at least 20 minutes.
Make the beef filling
Add olive oil to your Instant Pot. Press the Sauté button and sear the beef on all sides until slightly browned (about 10 minutes).
Pour in the chili guajillo sauce, salt, and ½ cup of water. Cook on high for 40 minutes then naturally release for 15 minutes.
Transfer only the meat to a bowl and shred it. Then transfer the leftover chili guajillo sauce in a bowl and set everything aside.
Make the dough
In a large bowl add masa harina, salt, and water. Using your hands, mix to combine until a soft dough forms.
Add olive oil to the dough and mix well to combine. You should end with a slightly sticky dough. Taste it and adjust it with salt if needed.
Assemble tamales
Drain the corn husks and pat them dry with kitchen paper towels.
Take a corn husk and add 2 spoonfuls of dough in the middle. Using the back of the spoon or a spatula, spread the dough in a thin layer.
Now, add a spoonful of chili beef filling in the middle and drizzle some sauce on top.
Fold the right side of the corn husk towards the center, trying to cover a little bit more than half the piece.
Next, repeat with the left side, making some sort of burrito. Secure the tamal by folding the pointy edge towards the middle.
Repeat all steps until you’re done with the dough and filling.
Steam
Pour 1 ½ cups water into your Instant Pot and arrange the rack at the bottom of the pot.
Place some corn husks to cover the rack, so tamales can have a base where to stand. Arrange all tamales by standing them upright.
Close the Instant Pot lid, seal the pressure valve, then pressure cook on high for 45 minutes.
Allow to natural release for 15 minutes then move the valve to venting to finish releasing the steam.
Notes
To test tamales doneness, remove one tamal using kitchen tongs, place it on a plate, and let it cool for 2 minutes. Carefully, open the husk and check if it comes away easily. If the dough sticks to the husk, tamales need more cooking time.
You can use the chili sauce to mix with the masa harina to make the dough, this will add tons of flavor to your tamales!
These tamales will last up to 34 days in the fridge or up to 2-3 months in the freezer.