1 tspSalt (taste the masa and see if more salt is needed)
½CupAvocado oilOlive Oil, Bacon drippings, or Lard (Manteca) can be used as well.
3CupsWarm Chicken Broth
3CupsShredded Salsa Verde ChickenSee notes for recipe
1CupDiced cooked potatoes(optional)
Rinse corn husks or hojas and place in a pot of water on the stove and bring to a boil, once boiling turn off heat. Let corn husks soak for 20-30 minutes, or until they are soft and pliable. Remove from water and allow husks to dry off.
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 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 with plastic wrap or a towel and place in the fridge until ready to use.
Assembling the Tamales
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 in the middle of the husk and reaching to the sides. Leave a small edge on the husk. Add shredded chicken filling to the middle, I did about 2 spoonfuls.
Fold both sides to meet in the middle, then fold the bottom end up to the top of the tamale. Place in a dish until all the tamales are assembled.
Steam the Tamales
Instant Pot Method: Add 1 cup of water to the instant pot and place the trivet or a steam basket inside. If cooking multiple batches, add 1 cup of water each time.
Place tamales standing up in the instant pot. If you are using the trivet, you can place a piece of foil with holes on top of the trivet so the tamales don't touch the water. If you are filling the entire instant pot, they will be more supported. Also make sure the tops of the tamales are not touching the lid, otherwise the pot won't come to pressure.
Set the timer to high pressure for 30 minutes. I allowed the pressure to release naturally for 10 minutes then released remaining pressure.
Remove a tamale from the pot and check if the masa is cooked all the way. It will easily release from the corn husk once it's cooked. The masa may still look under cooked when first removed from the pot. If the masa has not set, then add more water to the instant pot if needed, and cook for another 10 minutes on high pressure.
Once cooked remove tamales from instant pot and allow to cool for at least 15 minutes before serving, this helps the masa to firm up.
Stove Top Steamer:Place Water in the bottom of a steamer pot, place steamer insert and layer tamales standing up. Cover with a layer of foil and place lid. Bring water to a boil. Have water at a gentle boil for at least 1 hour. Periodically check to see that there is still water in the bottom of the pot.After an hour, remove a tamale from the pot and check if the masa is cooked all the way. It will easily release from the corn husk once it's cooked. If it does not, then continue cooking and check every 15 minutes. Once cooked, remove tamales from pot and allow to cool for 15 minutes before serving.
Storing the Tamales: Once the tamales are completely cooled, leftovers can be stored in a zip top bag in the fridge for 4 days or in the freezer for a couple months.