These can be made and processed in a regular steamer as well but you will have to look up the time for that process,
They can be made with Pulled Pork as well. Recipe here . Pulled Pork..Breville or Oven, or IP. Pulled Pork Butt/Shoulder IP or Beef. Pot Roast #3. IP. Mexican flavor, to Shred for Enchiladas or Mexican foods. Enchilada recipe included
Serve with Beans and rice or Refried Beans and Spanish rice. Recipes Here Spanish Rice for a Crowd IP and Stove top combo. And ReFried Beans IP
You can use plain rice for the Tamales and to make Spanish ( rice recipe in the files.) to serve with the tamales.
Corn Husks… pre soak them for 30 min prior to filling
Tamale Masa dough …
Make Ahead because it needs to set for about 30 min…..make per instructions for Tamal on Pkg
Use juice including the liquid fat from the chicken thighs for the liquid when mixing the dough.
FOR THE FILLING:
Shredded Chicken or (Pulled Pork), and fat from 5 bone in skin of thighs. (see below) make chicken night before if you want
1 c Rice leftover from day before.
1 c Carrot chopped into pea size pieces.
1 Onion finely chopped
1 c Corn
4 cloves Garlic minced
* optional ..peas
Sauté the carrot, celery and garlic. Add the chicken, and rice. Set aside. Add some of the reserved juice to the filling so that it’s not dry…it may be as little as 1/2 c. It should just barely hold together.
Make Tamale dough per directions on the masa package or use pre mixed.
Stir filling together set aside
Use a tamale spreader to spread tamale dough on to the soaked husks .. this link is giving credit to the lady on the you tube link on how to is called 30 husks in a minute. How to spread masa on corn husks. She is amazing!
Use 1-2 Tbsp filling In the center of tamale. Bring bottom of husk up like folding an envelope…fold sides over and roll up…see directions on tamale pkg.
Fit the tamales closed side down in a steamer,
pour 1 c water into the pot, fit the steamer basket into the pot, Put the lid on and turn vent to sealing
Set manual for 15 min and when it beeps, let them do a full 30 min NPR.
Serve with ….Beans, (recipe in files) Soaked the night before or make refried And Spanish Rice (recipe in files)
For the Chicken:
5 frozen Chicken Thighs. heavily seasoned with Evoo and garlic powder, onion powder, cumin , Italian season, chili powder. Set staggered on trivet with 3/4 c water in the 6 q pot. Trust me. It will make lots of juice.
Set manual 10 min and do full 30 min NPR. Cool and debone…reserve juice and fat for tamales. Cut up in tiny pieces. The fat adds moisture to the tamale so they don’t dry out.
To shred chicken…put meat in the kitchen aid with the flat paddle and turn to 2 and mix until desired texture. Don’t over mix, because you will be stirring it in to the other mixture.
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