1 Bag – Masa ( I prefer Bob’s Red Mill )
3 Tsp – Baking Powder
4 Tsp – Sea Salt
1 1/4 Cups – Natural Rx Supplements Coconut Oil ( melted)
4 3/4 Cups – of Chicken Broth
2 – Chicken Breasts
1/2 – Yellow Onion – chopped
3 – Garlic Cloves – chopped
3 – Anaheim Green Chili Peppers – chopped
(Optional if you want spicy) 2 – Jalapeños – chopped
1 Tbsp – Olive Oil
3oz – Cream Cheese
1/3 Cup – Cotija Cheese
1 Bag – Corn husks
Bring a pot of water to a boil, add chicken breasts with 2tsp of sea salt and boil for 1 hour. Then take chicken and chop/ shred, set aside.
In a skillet add 1tbsp of olive oil, take the chopped onion, peppers and garlic and simmer on medium heat until tender.
In a food processor add 1/4 cup chicken broth, 3oz cream cheese and pepper, onion, garlic mixture, blend all together. Don’t let it become liquid.
Add the shredded chicken, above pepper blend and cotija cheese and mix together. Set aside for masa mixture.
In a big bowl add the bag of masa, 2tsp of baking powder, 2tsp of seal salt, coconut oil, 4 1/2 cups chicken broth. Stir until dough is fully mixed together.
Put husks into a bowl of water and let sit for 10 minutes or until tender.
Take 1 corn husk at a time and lay flat, spread dough on husk about a 1/4″ thick, leave about 1/2″ on each side of husks. Add the chicken mixture on top of the dough and then roll tamales ( like a burrito)
1. Add about 1/4″ of water to a crock pot and cook tamales for about 1 hr. Add water periodically if needed.
2. Add about 1/4″ of water to a pan, let come to a light boil and steam tamales for 30 – 40 minutes
Serve with your favorite salsa, sour cream or avocado, whatever toppings you prefer!