Have an instant pot/pressure cooker. Don't be afraid to use it.
Home made Chicken Chile Tamales
Here is what you will need;
2 cups shredded chicken (cooked fresh or canned, your choice)
1-2 cups Shredded Cheese
4 cups Chicken Broth
1 pack Corn Husks, dried
2 1/2 cups Corn Mase Mix
8-10 large Chiles - variety jalapeno, serrano, green
2 Garlic Cloves, diced
1 large Yellow Onion, chopped
1 cup + 2 Tbsp Vegetable Oil
1 tsp Baking Powder
Salt & Pepper
Gather up and prepare your cooking area. I find it super easy when I have all the things I will need to cook a recipe, it makes the whole process go smoother.
Prepare corn husk by rinsing them off in warm water and then placing them in a shallow dish to allow them to soak while cooking filing and corn mixture. Add a the weight of a glass bowl to have them pressed down and fully submerged. To ensure they all soften, you may need to flip or pull them apart. Be careful they tear easily.Clean pepper, cut and remove stems and seeds. Chop Onion and garlic.
Select Sear/Sautee on your Instant Pot. Add 2 tablespoons of oil and the chopped peppers. Lightly peppers with salt and toss around in the pot until covered with oil. Let them sear for about 20 minutes, stirring occasionally. Add onions and garlic, stir and sear for another 10 minutes.
Add 1 to 1 1/2 cups of chicken broth. Select Sear/Sautee button on your instant pot again. This will cook the peppers and onions down leaving very little liquid. You may not go the full 30 minutes, you need the liquid so if you need to add more as the onions and peppers cook.
Remove peppers and onions from Instant Pot and pour into blender. Blend on high until smooth. Add a handfull of cilantro, pinch of salt and blend again until smooth.
For the shredded chicken, most of the time I will slow cook chicken breast for this type of recipe but today I decided to try using 2 cans of Costco's canned chicken. It worked great. Add drained cans of shredded chicken to the Instant Pot. I did this before cleaning the peppers and onion leftovers to give a little bit flavor for the chicken. Turn it on to Sear/Sautee and lightly brown the shredded chicken. About 5-10 minutes. In a bowl mix together cooked chicken and green chile sauce. Optional if you want to add 1 cup shredded cheese. Taste filling. Add salt or pepper to taste. Set aside.
Prepare corn masa mixture. In large bowl mix 2 1/2 cup masa corn mix, 1 cup oil, 2-2 1/2 cup chicken broth, 1 tsp. baking soda, 1 tsp. salt. Mix until batter is a thick batter.
With a clear space on your countertop. Lay corn husk down, you may need to gently dry with paper towel to absorb the excess water.
Spread the masa mix on the husk with a large spoon, you will use about 3-4 tablespoons per husk. You want to spread it out into a think layer.
Place a spoonful of chicken chili mixture down the middle. Fold the tamale into thirds, wrapping bottom like a burrito and leaving top open. Try not to squeeze batter out when placing them in bowl. This mixture makes approx. 2 dozen tamales.
In your Instant Pot, place trivet and 2 cups of water in the bottom of the pot. I use a pot on top of the trivet to hold the tamales in. Tamales are standing, leaning against each other with open end top up. Place lid and seal your Instant Pot. Select Chicken (High) Change time to 25 minutes. Release steam and remove tamales, if you need cook more. If not leave them in at keep warm until ready to serve. You can refrigerate these in sealed container for up to 3-5 days, heating up in the microwave.
With a clear space on your countertop. Lay corn husk down, you may need to gently dry with paper towel to absorb the excess water.
Spread the masa mix on the husk with a large spoon, you will use about 3-4 tablespoons per husk. You want to spread it out into a think layer.
Place a spoonful of chicken chili mixture down the middle. Fold the tamale into thirds, wrapping bottom like a burrito and leaving top open. Try not to squeeze batter out when placing them in bowl. This mixture makes approx. 2 dozen tamales.
In your Instant Pot, place trivet and 2 cups of water in the bottom of the pot. I use a pot on top of the trivet to hold the tamales in. Tamales are standing, leaning against each other with open end top up. Place lid and seal your Instant Pot. Select Chicken (High) Change time to 25 minutes. Release steam and remove tamales, if you need cook more. If not leave them in at keep warm until ready to serve. You can refrigerate these in sealed container for up to 3-5 days, heating up in the microwave.
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