Chicken Tamales

Prep Time
90 minutes
Cook Time
45 minutes


  • 15 dried corn husks
  • 2 cups masa harina
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/3 tsp baking powder
  • 2 cups chicken stock
  • 1/4 cup oil
  • 1 cup chicken breast, shredded
  • 1/4 cup tomatoes, finely diced
  • 1/4 cup pico de gallo


  1. Place the dried corn husks into a large bowl and fill with water. Allow the husks to soak for at least 30 minutes, or until softened.
  2. While the corn husks are soaking, begin preparing your dough by mixing the masa marina, salt, and baking powder together thoroughly with a hand mixer.
  3. Gradually pour in the oil and chicken stock while continuously mixing on Low speed.
  4. Once all ingredients have been incorporated, increase the mixing speed to Medium and beat for about 10 minutes, or until the dough is fluffy.
  5. Cover the dough with a damp paper towel and refrigerate until ready for use.
  6. Begin preparing the filling by adding the chicken breast, tomatoes, and pico de gallo to the inner pot. Heat up the ingredients by using the Sauté-then-Simmer® function for 20 minutes.
  7. To make the tamales, begin by laying out the corn husk on a flat surface.
  8. Spread about 1/4 cup of the masa dough mixture onto the corn husk, ensuring it’s spread out evenly.
  9. Scoop a spoonful of the chicken mixture onto the middle of the masa.
  10. Carefully fold the corn husk in half vertically so that the masa wraps completely over the filling. Continue to fold into a burrito or cylinder shape. Then, fold both of the ends down to enclose the masa with the corn husk. Optional: to ensure they remain closed while cooking, you may tie a string around each end.
  11. Add 1 cup of water to the inner pot then place the tamales inside.
  12. Select the Steam function and allow them to cook for about 30 minutes.
  13. Serve with salsa, guacamole and sour cream! If you would like to save them for later, refrigerate in a tightly-sealed ziplock bag for up to 3 days, or freeze for up to 3 months.