Ingredients
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20 corn husks, divided
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Hot water, as needed
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1/2 lb tomatillos, husked and rinsed
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1 small white onion, cut into large chunks
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1 serrano chili (optional)
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2 cloves garlic
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1 tbsp lime juice
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2 1/2 cups shredded cooked chicken
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3 cups instant masa harina
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2 tsp salt
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1 tsp baking powder
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3/4 cup canola oil
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2 1/2 cups low-sodium chicken broth
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1 1/2 cups water
Steps
1
In a large pot, combine the corn husks and enough hot water to cover by 1 inch. Cover and let soak 1 hour, until husks are softened. Meanwhile, in a blender or food processor, purée the tomatillos, onion, serrano chili, if using, garlic, and lime juice until smooth. Season with salt and pepper. Transfer salsa to a large bowl. Add the chicken and toss to combine.
2
In another large bowl, mix the masa harina, salt, and baking powder until combined. Add the oil. Using hands, knead the dough until crumbly and lightly holding shape when pressed. Add 2 cups broth and knead 2–3 min., until dough is soft, adding more broth if needed.
3
Set the steam rack in the Instant Pot® insert and add the water. Place a few corn husks on top of rack. To assemble tamales, drain husks and pat dry. Place 1 husk on a work surface, smooth-side up with the wide end closer to you. Add ¼ cup masa mixture to the center of wide end. Using a spoon, spread masa into a thin layer. Place a heaping tbsp of chicken in center. Fold long edges over to enclose filling, then fold long edges over again to create a triangle. Fold narrow end of husk over wide end and add to Instant Pot®. Repeat with remaining masa, filling, and corn husks.
4
Seal the lid. Set to pressure cook on high. Cook 45 min. Let pressure naturally release 15 min. Let tamales cool briefly before serving. Carefully remove tamales from corn husks before eating.
Tips
If you can’t find corn husks, try using cabbage leaves instead.
