chicken tamales

Our Low FODMAP Tamales take advantage of prepared green enchilada sauce and rotisserie chicken to make the process easier.Low FODMAP Serving Size Info: Makes about 20 tamales; 10 servings; 2 tamales per serving

Low FODMAP Tamales

cornhusks, (plus about 6 extra)

cilantro

½ cups (420 g) masa harina

(480 ml) hot water

(280 g) pork lard (or vegetable shortening), (softened)

salt

(120 ml) Low FODMAP Chicken Stock

Butcher’s twine

Preparing the Cornhusks: About 2 hours before assembling your tamales, place the cornhusks in a large bowl or stockpot, cover with very hot tap water and weigh down with another bowl, pot or plate to keep them submerged. They should be pliable. Choose 20 of the largest husks that are preferably free of tears or holes. Pat dry. Reserve the rest.

For the Chicken Filling: Place shredded chicken in a bowl and add ½ cup (120 ml) of the enchilada sauce to moisten. Stir in fresh cilantro; set aside.

For the Masa Harina Filling: Stir the masa harina and hot water together in a large bowl until very well mixed. Cover with plastic wrap or a damp cloth and allow to sit for 15 minutes or until cooled. You should be able to pick up a piece with your fingers without it sticking to them.

In a large bowl with an electric mixer on high speed beat the lard with salt and baking powder until light and fluffy. Add the masa mixture, a little bit at a time, continuing to beat with the mixer for about 1 minute. Beat in the low FODMAP Chicken Stock a little at a time or until the batter is thick, yet spreadable, and not overly sticky. You may not use all the stock.

Take a raisin sized bit of dough and drop it into a glass of cold water; it should float. If it doesn’t float, continue to beat and test again. This is a great way to test the ultimate lightness of your masa harina filling.

Forming the Tamales: Have your 20 cornhusks at the ready. From some of the other husks, cut long, narrow strips, which you will use to tie up the tamales (see images). You can also use Butcher’s twine (which I find easier) to tie up your tamales.

Take one of your reserved cornhusks and lay it on your work surface, tapered end pointing towards you and smooth side up (use your fingers to feel both sides to tell). Dollop about ¼ cup (60 ml) of the batter in the center of the corn husk.

Use a butter knife or a small offset spatula to spread masa filling into approximately a 3 to 4-inch (7.5 cm to 10 cm) square. Make sure to leave a border all the way around.

Spoon about a heaping tablespoon of chicken filling right on top of the masa filling, centered.

Leaving the tamale on the table, pick up the two long sides of the cornhusk and bring them together to help bring the edges of the masa filling to touch, encasing the chicken. Now you should have basically a soft cylinder of masa filling, encasing your chicken filling. Tuck one side of the corn husk around the cylinder and then wrap the other side of the cornhusk around everything. Arrange seam side up.

Now bring the bottom, narrow end up and tie the tamale closed, using a strip of cornhusk or a piece of string; don’t tie too tightly.

Steaming the Tamales: Place a steamer insert in the bottom of a tall stockpot and add enough hot water to come right up to the bottom of the steamer. Place the tamales in the steamer, open side up, taking care not to pack them too closely in the steamer. They need room to expand. Tear up the last remaining extra corn husks and lightly drape them on top of the tamales. These will add flavor and help keep the steam a bit concentrated. Cover the pot, bring to a boil, adjust heat to low and simmer for about 1 ¼ hours, refilling pot with boiling water as needed.

Tamales are done when the husk peels away from the filling easily. Just check one of them to assess after letting it cool for a few minutes. Let tamales stand in the steamer off the heat for a several minutes to firm up before serving. Serve with extra enchilada sauce.

These chicken tamales are wrapped in a fluffy, sweet, and savory corn masa dough — a perfect match for the zesty chicken verde filling!

Green Chili Chicken Tamales (Tamales Verdes De Pollo)

corn husks

lbs cooked rotisserie chicken

lbs tomatillos

Anaheim green chiles

jalapeños

Serrano chiles

white onion

garlic

lard (room temperature)

tsp baking powder

tbsp kosher salt

Maseca – Instant corn masa mix ((2 pounds))

verde sauce

water stock

Peel the outer husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half.

In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.

Using a slotted spoon, transfer the peppers, tomatillos, onion and garlic to a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup for masa, set aside.

Shred the cooked chicken (See Note 1).

In a bowl add the shredded chicken and balance of the chili verde sauce. Mix together to coat chicken and set aside.

Rule of thumb: 1 cup maseca to 1 cup liquid (sauce, broth, water or combination).

In a large bowl or mixer, whip the lard until it's light and airy for several minutes, almost like cake frosting. Add the baking powder and salt and mix again for 30 seconds.

Add 1 cup of the maseca and 1 cup of verde sauce and mix on low. Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together. Beat 5 minutes until light and fluffy.

You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it's too wet, add more maseca.

Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it&#39;s mixed well and light. If it sinks, it needs more mixing.

Masa

Add the corn husks to a roasting pan or large bowl or pot. Cover the corn husks completely with hot water. Cover the bowl with a towel and let them soak for 1 hour to soften them up. When ready to make tamales, drain the water from the corn husks and pat them dry.

Fill the bottom of the steamer pot with water and add a copper penny (See Note 2). Add the basket and cover with several husks. Set aside.

Take one corn husk with smooth side facing up and wide end closest to you into your palm or on a clean work surface. Using a rubber spatula or large spoon, smear 3-4 tablespoons of masa in the middle of the corn husk and spread the masa in a thin layer to create rectangle shape, leaving the narrow end of the corn husk uncovered. Practice makes perfect!

Spoon 3-4 tablespoons (more if you prefer) of the chicken verde filling in the center of the corn husk. Fold one side of the husk up and over the filling then the other, fold the narrow pointed end up.

Place the folded tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down. Repeat until all tamales are in the pot.

Bring to a boil over high heat. Turn heat to low, cover and steam for 1 hour.

Test to see if it’s cooked. Using tongs, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and the masa should be fairly firm. Serve immediately with salsa of choice.

To Freeze: Let cool completely and place in labeled/dated freezer bags, squeezing out excess air. Freeze for 3 months.

Tamales

Hi there , just a quick note to say Thanks for all your delicious recipes. I’ve made Tamales before , but this recipe sounds Great. My 34 year old Daughter really wants to make some Tamales , for the first time. I think this is the perfect recipe. I hope it will be a tradition for us. Keep those good recipes coming. 
Happy Fall 🍂🍁 Melody Wilkerson. Escalon CA

These Instant Pot Chicken Tamales cook in half the time compared to steaming them on the stove, and are filled with an easy salsa verde shredded chicken.

Instant Pot Chicken Tamale Recipe

Corn Husks (Rinsed)

Cups Fine Mexican Corn Flour (Masa)

Baking Powder

Salt ((taste the masa

½ Cup Avocado oil (Olive Oil, Bacon drippings,

Cups Warm Chicken Broth

Cups Salsa Verde Chicken

Cup Diced cooked potatoes ((optional))

Rinse corn husks and remove any dirt or debris. Toss any husks that have black spots on them. Smaller husks can be used by overlapping 2 together.

Heat a large pot of water, once warm turn off the heat and add the corn husks into the water. Rotate them to ensure they all get rehydrated. Allow the husks to soak for 20 minutes or until they are soft and pliable.

Remove the husks from the pot and allow to dry on a kitchen towel.

Corn Husks

In a stand mixer with a paddle attachment, add corn flour, salt, baking powder, and avocado oil. Begin mixing on low speed to incorporate.

Gradually add in warm chicken broth as the mixer is still going on low speed. Once all the broth is added increase the speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft smooth dough forms.

Taste a little bit of masa for seasoning. If more salt is needed, add salt and mix the dough again. If making tamales right away then set aside, otherwise cover and place in the refrigerator until ready to use.

Take one dried corn husk and place on a work surface. If the husk is too small then overlap 2 together.

Spread an even layer of masa on the top half of the husk. Add shredded chicken filling to the middle. Fold one side over, then the other, and bring the bottom half up. If the tamale doesn&#39;t stay folded, tear a piece of husk and tie it around the tamale.

Assembling Tamales

Instant Pot Method: Add 1 cup of water to the instant pot and the steamer basket inside. If cooking multiple batches, add 1 cup of water each time. Layer the tamales standing up, with the opening on top.

Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.

Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.

Cooking the Tamales

Thank you for sharing this recipe, it is delicious! I’ve used this recipe now for a couple years. My family loves tamales. I never made them before finding this recipe the avocado oil to make the MASA is perfect. I put a couple cups of broth in with the salsa, and I use the broth for the liquid in the masa for extra flavor.

Just made these tamales for the first time and this recipe was delicious!  Hubby said they tasted better than our favorite authentic Mexican restaurant!  Thank you!

Delicious! I’ve never made tamales but decided to try it - I used some hatch chili I have from NM and chicken thighs because we like dark meat better. Other than that I followed the recipe - so so yummy, and pretty foolproof! I made a mess of the masa dough as I was making the tamales but it all worked out fine anyway. 
Thank you for another delicious recipe!

https://www.youtube.com/watch?v=LryOF3xi4_4

Tamales made easier in the Instant Pot in half the time. Along with masa made with oil instead of lard and a 2 ingredient Salsa Verde Chicken. 

Full Recipe, Instructions, and option to Print: https://thaicaliente.com/easy-instant-pot-tamales/

*Note* on the video it shows 20 minutes on the timer. I've had some feedback that the masa is not cooked after 20 min. Mine was fine, but you can do 30 minutes of high pressure, and let them hang out for a few minutes before releasing the pressure and removing the lid.

Shredded Beef Tamales: https://youtu.be/sPGxrA8Yqho

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Easy Instant Pot Tamales with Salsa Verde Chicken

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