Tamales
By :Ana Rodriguez
Votes: 0
Rating: 0
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Cuisine Mexican
Browse Category Breakfast, Main Dishes
Duration 45 Minutes
Cooking Technique Pressure Cook
Home Category Breakfast, Main Dishes
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 cooked and shredded
  • ½ cup mole
  • 12 corn husks moistened in hot warm
Cuisine Mexican
Browse Category Breakfast, Main Dishes
Duration 45 Minutes
Cooking Technique Pressure Cook
Home Category Breakfast, Main Dishes
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 cooked and shredded
  • ½ cup mole
  • 12 corn husks moistened in hot warm
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Once the time is up, press Cancel and turn the steam release handle to Venting.
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