Breads & doughs
Masa Tamales with Chicken
Fluffy corn masa stuffed with chicken in green sauce, steamed.
Gluten-free
Ingredients
- 500 g of nixtamalized corn flour for tamales
- 200 g of lard
- 600 g of warm chicken broth
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 400 g of cooked and shredded chicken
- 300 g of green sauce
- Corn husks (totomoxtle), soaked
Step-by-step
Using a different robot? Switch it here:
- Mix the shredded chicken with the green sauce and set aside as filling.
- Put the lard in the mixing bowl and beat 3 min/speed 3.5 until it becomes fluffy.
- Add the corn flour, the baking powder and the salt. Mix 30 sec/speed 4.
- Add the warm broth little by little and knead 2 min/speed 4 until a soft dough that pulls away.
- Spread masa on each corn husk, place filling in the center and close the tamales.
- Arrange them standing up in the Varoma dish.
- Put 1000 g of water in the mixing bowl and cook 50 min/Varoma/speed 1, checking the water halfway.
- Check that the masa pulls away from the husk; let it rest for 10 minutes before serving.
Tips
- The masa is ready when a small ball floats in a glass of water.
- Do not pack the tamales too tightly so the masa can grow.
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