Ingredients for 30 Minute Chicken Tamales
- 4 cups masa harina flour
- 2 cups warm chicken broth
- 1/2 cup corn oil
- 2 teaspoons salt
- 2 teaspoons baking powder
- 2 cups cooked chicken
- 1 cup green tomatillo sauce
- dried corn husks, as needed
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How to Make 30 Minute Chicken Tamales
- Soak dried corn husks in warm water for at least 30 minutes, or until pliable.
- In a large bowl, whisk together 4 cups masa harina, 1/2 cup corn oil, 2 teaspoons salt, 2 teaspoons baking powder, and 2 cups warm chicken broth until smooth. Add more broth as needed to reach desired consistency.
- Shred 2 cups cooked chicken and toss with 1 cup of your favorite green salsa or tomatillo sauce. Marinate for at least 15 minutes.
- Lay out a corn husk, shiny side down. Spread 1/4 cup of masa mixture evenly over the husk, leaving about 1 inch border.
- Place 2-3 tablespoons of marinated chicken in the center of the masa.
- Fold in the sides of the husk, then fold the bottom up and over the filling, creating a neat package.
- Place the assembled tamales upright in a steamer basket. Add enough water to the pot to reach just below the steamer basket.
- Bring the water to a rolling boil, then reduce heat to medium-low. Cover and steam for 35-40 minutes, checking every 20 minutes to ensure there is enough water in the pot. Add more water as needed.
- Carefully remove a tamale. If the filling is cooked through and the masa pulls away easily from the husk, the tamales are ready.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
22g
Carbs
7g
