Gluten-Free Mexican Tamales

local_grocery_store Ingredients

• 3 cups gluten-free masa harina
• 2 cups chicken broth
• 1 tsp baking powder
• 1 tsp salt
• 1 cup lard
• 3 cups cooked shredded chicken
• 2 cups salsa verde

restaurant_menu Method

1. 1.In a large bowl, mix together the masa harina, baking powder, and salt.
2. 2.Add the lard and chicken broth, and mix until well combined.
3. 3.In a separate bowl, mix together the shredded chicken and salsa verde.
4. 4.To assemble the tamales, spread a thin layer of the masa dough onto a corn husk, leaving a border around the edges.
5. 5.Add a spoonful of the chicken filling to the center of the dough.
6. 6.Roll the corn husk around the filling, tucking in the edges.
7. 7.Place the tamales in a steamer basket and steam for 1-1.5 hours, or until the masa is cooked through.
8. 8.Serve hot with your favorite toppings.

lightbulb_outline Tips

• chevron_rightMake sure to soak the corn husks in hot water for at least 30 minutes before assembling the tamales.
• chevron_rightYou can make the filling ahead of time and store it in the fridge until ready to use.
• chevron_rightServe with toppings like sour cream, chopped cilantro, and diced tomatoes.