Chicken Tamales with Green Sauce
Servings
6Servings
Servings
6Servings
Ingredients
  • cup lard
  • 3cups corn flour for tamales(order it like that at the mill or tortilla shop) (can be substituted by ⅔ lb (300 g) tortilla masa)
  • 1tsp baking powder
  • 1tsp salt
  • 1 banana leafgrilled and cut into squares or rectangles
For the filling:
  • Avocado oil
  • 10 green tomatoes
  • ¼ oniondiced
  • 2cloves garlic
  • 1 serrano pepper
  • 1cup chicken broth
  • ½ bunch cilantro
  • 4tbsp dried chipilín
  • 1cup chickencooked and shredded
  • Salt totaste
Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and add the avocado oil, tomatoes, onion, garlic, and serrano pepper. Once golden brown, add the chick broth.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 5 Minutes.
  3. Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and add the cilantro and chipilín. Using an immersion blender, blend everything (or put it in a conventional blender). Add the chicken, check for salt, and set aside.
  4. Add the lard to a bowl and, using a mixer, mix until smooth. Add the flour and chicken broth little by little. Add the salt and baking powder. You should get a soft dough. Set aside.
  5. Spread out a banana leaf and place a spoonful of masa on it. Top with chicken and cover with more masa if necessary. Wrap the tamale in the leaf.
  6. Insert the rack and add 1 cup water. Place the tamales on top of the rack.
  7. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, set for 35 Minutes.
  8. Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and let cool a bit before removing.