Description
A fulfilling and satisfying lunch.
Ingredients
Scale
- 12 banana leaves (5x5 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
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!