Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3 1/2 pounds boneless chicken breasts or thighs (cut into quarters)
  • 1 cup celery (diced)
  • 1/2 cup onion (diced)
  • 1 tablespoon cilantro
  • 1 teaspoon chipotle
  • 1/4 cup chili powder
  • 1 quart water or chicken broth
  • 4 cups instant masa mix
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/3 cup lard or vegetable shortening
  • corn husks

Instruction

  • Add olive oil to the pressure cooker and turn to saute (or medium high heat if using stove top). Brown the chicken pieces on both sides.
  • Add celery, onion, cilantro, chipotle and chili powder. Cover the ingredients with water or broth. Close pressure cooker and switch to high pressure for 10 minutes. Let pressure release naturally.
  • Coarsely chop the chicken. Remove 3 cups of cooking liquid and set aside. Add chicken back to remaining liquid.
  • Soak corn husks in warm water for at least 15 minutes.
  • In a medium bowl, combine masa mix, baking powder and salt. Add the reserved cooking liquid to make a soft dough.
  • In another bowl, whip lard or shortening with a beater until fluffy. Beat into the masa dough until smooth.
  • Spread masa mix on the corn husks. Add a tablespoon of chicken to the middle. Close the husks folding toward the inside.
  • Place tamales in a steamer basket that will fit in the pressure cooker open side up.
  • Add 2 cups of hot water to the bottom of the pressure cooker. Add steamer basket. Pressure cook for 20 minutes on high. Let pressure release naturally.