Healthy Chicken Tamales
These healthy chicken tamales are tender, full of flavor, and easy to make using a steamer or pressure cooker, all without needing lard.
Equipment
- 1 Steamer basket or pressure cooker insert
Ingredients
Ingredients
- 2 pounds Boneless, skinless chicken breast
- 14 ounce can Fire roasted tomatoes with juices
- 4 ounce can Green chilis
- ½ cup Chicken stock
- 1 tablespoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Cayenne pepper optional
- ½ package Corn husks soaked in warm water
- 3 cups Maseca flour (masa)
- ¼ cup Olive oil
- ½ teaspoon Baking powder
- 1 teaspoon Kosher salt
- 3 cups Fat free chicken stock
Instructions
Instructions
- Soak the husks first in warm water at least 30 minutes so they bend without tearing when you roll tamales later.
- Cook the chicken by combining it with fire roasted tomatoes, green chilis, chicken stock, and spices in your pot. Bring it up to a boil, then cover and simmer 20-25 minutes until chicken is cooked and tender.
- Shred the chicken with two forks once it’s out the pot. Pour the chicken back in and mix well with cooking sauce.
- Mix the masa dough by stirring maseca flour with olive oil and 2 cups warmed chicken stock. Add baking powder and salt. Adjust with more water if needed for spreadable consistency.
- Pat husks dry, spread 2 tablespoons masa dough in the center, top with 1-2 tablespoons chicken filling. Fold husk sides over and fold bottom up to form tamale.
- Place tamales upright in a steamer basket or pressure cooker insert. Steam uncovered for 60 minutes or pressure cook per device directions.
- Let tamales rest 5 minutes before unwrapping and serving.
- Serve warm with your favorite salsa or taco sauce.
Notes
You can shortcut the recipe using rotisserie chicken or pre-made masa. Freeze extra cooked tamales for easy meals later on.