Chile verde chicken tamales made with shortening in an Instant Pot
Cooking Con Claudia · ♥ 5.3K likes · 112.1K views · 8 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 5 lb chicken breast
Put the chicken breast in the Instant Pot with the garlic salt, coarse salt, onion, garlic head, garlic cloves, anaheim pepper and water.
- 1 tbsp garlic salt
- 3 tbsp regular coarse salt
- 1 whole onion
- 1 whole garlic head
- 3 cloves garlic cloves
- 1 whole anaheim pepper
- 10 cups water
Pressure cook 20 minutes, then quick release and remove the chicken.
- ½ lb tomatillos
- chiles serranos
- green chile de arbol
Add the tomatillos, serranos and green chile de arbol to the broth and cook while the chicken is shredded.
- bay leaves
- 1 cup broth
Scoop out the tomatillos, chiles, garlic, onion, bay leaves and pepper with one cup of the broth, and strain and reserve the rest of the broth.
- 2 whole roasted poblano peppers
- cilantro
- 4 cloves garlic cloves
- spinach
- 3 whole allspice berries
- 3 whole whole cloves
- ½ tsp peppercorn
- ½ tsp ground cumin
- ½ tsp oregano
Blend the scooped solids with the roasted poblanos, cilantro, garlic, spinach, allspice, cloves, peppercorn, cumin and oregano.
- 1 cup salsa
- shortening
Dry the pot, set it to saute, heat a little shortening, add the chicken and season with the Montreal chicken seasoning, salt and black pepper.
- Montreal chicken seasoning
- salt
- black pepper
Add the rest of the salsa and cook five minutes, then taste for salt.
- 2¼ cups vegetable shortening
Beat the shortening five minutes on medium speed until creamy.
- 5 tsp baking powder
- 1 cup instant corn masa for tamales
- 2 tsp salt
On the lowest speed add the baking powder, one cup of masa and the salt, then the reserved salsa.
- 6½ cups chicken broth
Alternate the rest of the masa with the chicken broth, then mix 15 minutes on medium speed.
Spread masa on the soft side of a soaked corn husk, add the chicken filling, fold one end over, overlap the other and fold the tail.
- water
Set the steamer rack in the pot, add water to the bottom without touching the rack, line with corn husks and stand the tamales up with the tails facing out.
Pressure cook 45 minutes, then rest 15 minutes before opening, and another 10 to 15 minutes so the masa sets.