30 Minute Chicken Tamales

1. 1

   Soak the corn husks in warm water until soft.

2. 2

   Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.

3. 3

   Shred the chicken and marinate in the green salsa or tomatillo sauce.

4. 4

   Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.

5. 5

   Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.

6. 6

   Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.

7. 7

   Place the tamales in a steamer and cook tamales for 35-40 minutes.

8. 8

   Check every 20 minutes.

9. 9

   The tamale is cooked when it separates easily from the corn husk.

* Per serving · 4 servings · Values may vary.

No additional tips available.