- 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
- 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.
- 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.
- Gradually pour in the oil and chicken stock while continuously mixing on Low speed.
- Once all ingredients have been incorporated, increase the mixing speed to Medium and beat for about 10 minutes, or until the dough is fluffy.
- Cover the dough with a damp paper towel and refrigerate until ready for use.
- 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.
- To make the tamales, begin by laying out the corn husk on a flat surface.
- Spread about 1/4 cup of the masa dough mixture onto the corn husk, ensuring it’s spread out evenly.
- Scoop a spoonful of the chicken mixture onto the middle of the masa.
- 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.
- Add 1 cup of water to the inner pot then place the tamales inside.
- Select the Steam function and allow them to cook for about 30 minutes.
- 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.