30 Minute Chicken Tamales Recipe

Ingredients for 30 Minute Chicken Tamales

• Masa Harina Flour
• 2 cups Warm Chicken Broth
• 1/2 cup Corn Oil
• 2 teaspoons Salt
• 2 teaspoons Baking Powder
• 2 cups Cooked and Shredded Chicken
• Green Tomatillo Sauce
• Corn Husk

How to Make 30 Minute Chicken Tamales

1. Soak dried corn husks in warm water for at least 30 minutes, or until pliable.
2. 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.
3. Shred 2 cups cooked chicken and toss with 1 cup of your favorite green salsa or tomatillo sauce. Marinate for at least 15 minutes.
4. Lay out a corn husk, shiny side down. Spread 1/4 cup of masa mixture evenly over the husk, leaving about 1 inch border.
5. Place 2-3 tablespoons of marinated chicken in the center of the masa.
6. Fold in the sides of the husk, then fold the bottom up and over the filling, creating a neat package.
7. Place the assembled tamales upright in a steamer basket. Add enough water to the pot to reach just below the steamer basket.
8. 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.
9. Carefully remove a tamale. If the filling is cooked through and the masa pulls away easily from the husk, the tamales are ready.