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 shredded chicken breast
  • 1/4 cup finely diced tomatoes
  • 1/4 cup pico de gallo


  1. Place the dried corn husks in a large bowl and cover them with water. Let them soak for at least 30 minutes until softened.
  2. In a mixing bowl, combine the masa harina, salt, cumin, and baking powder. Mix well.
  3. Gradually pour in the oil and chicken stock while continuously mixing on Low speed with a hand mixer.
  4. Increase the mixing speed to Medium and beat for about 10 minutes until the dough becomes fluffy. Cover the dough with a damp paper towel and refrigerate.
  5. For the filling, add shredded chicken breast, tomatoes, and pico de gallo to the inner pot. Heat using the Sauté-then-Simmer® function for 20 minutes.
  6. To assemble the tamales, lay a corn husk flat and spread about 1/4 cup of masa dough evenly over it.
  7. Spoon a portion of the chicken mixture onto the center of the masa.
  8. Fold the corn husk vertically, ensuring the masa wraps around the filling. Continue folding into a burrito or cylinder shape, then fold the ends to enclose the masa (you can tie with string if desired).
  9. Add 1 cup of water to the inner pot and place the tamales inside.
  10. Select the Steam function and cook for about 30 minutes.
  11. Serve the tamales with salsa, guacamole, and sour cream. You can also store them in a sealed bag in the refrigerator for up to 3 days or freeze for up to 3 months.