Everyone could use an adventurous lunch of tamales to take you outside of the normal boring salad or wrap. Packed with flavor and easy to prepare, these tamales are perfect for lunch meal prep ahead of the week or a satisfying, quick weeknight dinner. This recipe combines tender chicken, a flavorful masa dough, and the traditional steaming method for a delicious and authentic taste experience.
How to Eat Tamales
To savor your homemade creation, carefully unwrap the banana leaf casing to reveal the masa and filling. Tamales can be enjoyed hot or cold, making them a versatile meal. For an elevated experience, consider pairing your tamales with a variety of toppings such as salsa, guacamole, sour cream, or crumbled cheese. You can unwrap and eat the filling handheld or use a fork to slowly eat away at the filling.
Lunchtime Tamales Recipe
Tamales Ingredients
- 12 banana leaves (5×5 inch squares)
- Banana leaf strips (5 inches long by 1/2 inch thick)
For the dough:
- 2 cups masa harina
- 1.5 cups chicken stock
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cumin
- 3/4 cup unsalted butter
For the filling:
- 8 oz cooked, shredded chicken breast
- 3 oz mayonnaise
- 0.5 oz canned, smashed chipotle peppers
- 1 oz salsa
Tamales Instructions
- Prepare the steamer: Fill the Instant Pot with water and insert the steaming tray.
- Make the dough: In a stand mixer, cream together the butter and 2 tablespoons of chicken stock until fluffy (about 3-5 minutes). Combine masa harina, baking powder, salt, and cumin in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Set aside.
- Prepare the filling: In a bowl, combine shredded chicken, mayonnaise, chipotle peppers, and salsa. Mix well.
- Assemble the tamales: Lay out banana leaves. Place a spoonful of masa dough in the center of each leaf. Add a portion of the chicken filling. Fold the sides of the banana leaf to enclose the filling, then fold the top over to create a tamale. Tie closed with a banana leaf strip.
- Steam the tamales: Place the tamales in the Instant Pot steamer, slightly overlapping. Secure the lid and steam for 25 minutes.
- Serve: Carefully remove the tamales from the steamer and open your tamale!
Hungry for more? View our article for 7 Healthy Back-to-School Lunch Ideas!
Recipe by Kenny Cumberland of Bistro to Go / Styling by Anna Franklin / Photography by Laura Petrilla
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