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    Mexican Tamales in the Instant Pot

    Our simmering sauces are perfect for helping you make the fillings for your tamales this year! You can use our Green, Red, or our Authentic Mole sauce to  make pork, chicken, or veggie tamales!

    For steaming our tamales we are using an steam setting of our instant pot, but you can also make these in the stove and we have added the directions at the bottom. 

    Serving size: 15-18 tamales

    Preparation time: 45 minutes 

    Cooking time: 20 minutes



    For the Dough: 

    4 cups of Masa Maseca 

    1 teaspoon of baking powder 

    1 1/2 of salt 

    1 cup of Lard


    3 cups of water

    For the filling: 

    1.5 pound of  shredded chicken 

    1 pouch of our Red Enchilada sauce

    1 packet of corn husks (you'll need one per tamale) 



    1- The first step is to make your corn husks soft and easy to fold. Place 20 husks in a baking dish and fill it with hot water. Let these rest for at least 30 minutes. 

    2- If you are making your chicken from scratch, place it in a pot with salt and water and bring it to boil. Once it is fully cooked, shred with two forks. 

    3- Transfer your shredded chicken to a pan and add in the Red Enchilada sauce. Let it simmer on low while you make your dough. If you are using any of the other sauces it would be the same process. 

    4- Mix all the ingredients for your dough in the order listed. You want the dough to turn out airy and fluffy so for making this step easier, you can use a hand mixer. 

    5- Once your corn husks are easy to fold, remove them from the excess water and start applying the dough. You want to apply the dough to the top part of your husks. The dough should spread easily. If your dough is too dry, apply a little more water and mix. 

    6- Add about two tablespoons of the chicken to the spread dough and fold. Repeat this step until you run out of chicken or dough. 

    7- For steaming them, we like to use our Instant pot to speed up the process. Add one cup of water to the bottom, place the steamer trivet and place all your tamales upright. 

    8- Steam for 20 min and then natural release for 10 minutes. 


    For stove instructions: 

    If you are using the stove method: In a pot, insert your steam basket and about two cups of water. Make sure the water doesn’t go over the steam basket. We like to cover the basket with some extra corn husks to prevent the water from going inside the tamales. Then, place your tamales standing upright and cover your pot. Let the tamales steam for about 30 minutes on medium high heat. Check your pot, if it needs more water add some water and let the tamales steam for another 20-30 minutes (you can open one to check if the dough separates/cracks means they need a little longer). 





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