Add masa harina to a large mixing bowl and pour the water over it. Stir to combine and let rest 15 minutes to hydrate.
In the meantime, add dried corn husks to a large mixing bowl and cover with room temperature water. Set something on top to submerge them (such as a small skillet). Let soak at least 15 minutes and up to 30 minutes.
In the meantime, heat a pot, or large rimmed skillet over medium heat. Once hot, add oil, onion, and garlic. Season with a healthy pinch of salt and sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
Add green chiles and masa harina and stir to coat. Cook for 1 minute. Then add shredded chicken and stir.
Add broth a little at a time until a saucy mixture is achieved. Cook over medium heat for 5-8 minutes (the broth will reduce — add more as needed). Stir occasionally. Then taste and adjust flavour as needed, adding more salt to taste. Turn off heat and set aside to cool slightly.
To the soaked masa mixture add salt, baking powder, and avocado oil and stir. Then add broth a little at a time until a thick paste is achieved. Be sure to stir well so it’s fully combined. Set aside.
Remove corn husks from water and pat dry. Place husk on a flat, clean surface with the wider edge toward you.
Add 2 – 2 ½ Tbsp masa in the centre near the bottom (closest end toward you), then use the back of a spoon to spread the mixture from the bottom 1/3 centre of the husk to the right edge. A semi-thin layer is ideal.
Then add 1 ½ Tbsp of the green chile chicken filling to the centre of the masa. Fold the right edge of the corn husk over the chicken filling (toward the masa’s left edge) and tuck right where the masa ends on the left. Then continue rolling until the husk’s seams meet. Next, fold the narrow edge of corn husk tightly toward the opposite side of where the seams meet and set in a loaf pan or dish that will keep your tamales upright. Continue until you have used all your masa mixture and filling.
To a large pot or Dutch oven, add a steamer basket. Fill a pot with water until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible.
Turn the heat to high, then once boiling, reduce heat to low, cover, and simmer to steam the tamales for 1 hour.
Once cooked, remove the lid and let steam escape.Top with desired garnishes.
|Macro (Per serving)||Gram||Kcal||%|
Serves 26 Tamales
- 232g masa harina
- 420ml water
- 1 ½tsp sea salt
- 1 ¾tsp baking powder
- 68ml avocado oil (or sub dairy-free butter or organic dairy butter as tolerated)
- 160-180ml chicken broth, vegetable broth, bone broth, or water (warm temperature is best)
- 15-30ml avocado oil
- 80g white or yellow onion, diced
- 4 cloves garlic, minced
- 1 healthy pinch sea salt, plus more to taste
- 226g hatch (mild green) chiles, diced (canned or freshly roasted, peeled, and diced)
- 11g masa harina (for thickening)
- 250-313g shredded chicken (from roasted chicken, rotisserie chicken, or baked chicken breasts)
- 120-180ml chicken broth, bone broth, or vegetable broth
- 1 package dried corn husks (26 corn husks)