Mexican Tamales {Instant Pot Recipe}

thecentsableshoppin.com

cadyshepard

subheading: For the Tamales & Sauce:

1 pack Corn Husks (preferably those that are cleaned)

2 to 3 cups of Cooked, Shredded Chicken

1 bag of Chile Pods

2 cloves of Garlic

½ Onion

Salt to taste

subheading: For the Masa:

3 C. Masa

1 C. Vegetable Oil (or you can use Lard, we just prefer the Oil)

1 tsp Baking Powder

2 ¼ C. Chicken Stock (or water)

1 tsp Salt

Jalapenos (Optional - sliced)

Directions at thecentsableshoppin.com

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