Tamales

By: Ana Rodriguez

Tamales
cuisine icon Cuisine
Mexican
cuisine icon Course
Breakfast, Main Dishes
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
45 minutes, 8 servings, Ana Rodriguez, baking powder, breakfast, chicken, chicken broth, corn husks moistened in hot warm, grains, instant pot, main dishes, masa dough, mexican, mole, pressure cook, salt, solid coconut oil, wire rack

serving icon Servings
8 Servings
Ingredients
  • ¼ cup (50 g) solid coconut oil
  • 12 oz (300 g) masa dough
  • ½ cup chicken broth
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup chicken
  • ½ cup mole
  • 12 corn husks moistened in hot warm
Instructions
  • Using a mixer, beat the coconut oil until smooth and add the dough, chicken broth, baking powder, and salt. You should have a soft mixture. Set aside.
  • Mix chicken with the mole. Spread out a banana leaf and place a spoonful of masa on it. Top with mole chicken and cover with more masa if necessary. Wrap the tamale in the leaf.
  • Place rack on the bottom of the Instant Pot® bowl, add 1 cup water, and then put the tamales on top. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 3 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting.
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