Ingredients and Weight:
- 2 cups masa harina
- 1 cup chicken broth
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 ounces cooked chicken, shredded
- 12 ounces cooked pork, shredded
- 1 cup chopped green chiles
- 1 cup shredded cheddar cheese
- 12 corn husks
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- In a large bowl, combine the masa harina, chicken broth, vegetable oil, baking powder, and salt. Mix until a dough forms.
- Divide the dough into 12 equal portions.
- Spread a thin layer of dough on the center of each corn husk.
- Top the dough with shredded chicken, pork, green chiles, and cheddar cheese.
- Fold the sides of the corn husk over the filling and tie with a string.
- Place the tamales in a steamer basket or trivet in the Instant Pot.
- Add 1 cup of water to the bottom of the Instant Pot.
- Cook on high pressure for 45 minutes.
- Let the pressure release naturally for 10 minutes.
- Serve the tamales warm with your favorite toppings.
Nutritional Information:
- Calories: 300
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Moist and flavorful tamales with a tender corn husk exterior.
- Savory filling made with shredded chicken, pork, green chiles, and cheddar cheese.
- Convenient and easy to make in an Instant Pot.
User Comments:
- "These tamales were absolutely delicious! The dough was so moist and the filling was packed with flavor."
- "I'm not a huge fan of traditional tamales, but I loved these! They're so much easier to make and they have a really great taste."
- "I've made tamales in the past, but these were by far the best. They were so tender and juicy."
Special Precautions and Tips:
- Be careful not to overfill the tamales, or they will burst.
- If you don't have corn husks, you can substitute banana leaves.
- For a spicier tamale, add more green chiles.
- Serve the tamales with your favorite toppings, such as sour cream, guacamole, or salsa.
