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.