- 4 – 2 cups grits or fresh “Masecas (aka Masa harina)”
- 6 – 3 cups low-sodium beef or chicken broth or water
- 2 – 1 cups additional broth or water as needed
- 1 – 1/2 teaspoon salt
- 1 – 1/2 teaspoon cumin
- 2 – 1 teaspoon baking powder
- 2/3 – 1/3 cup coconut oil or lard
- corn husk and string or aluminum 6 x 8 inch wrapper (don’t worry corn flavor provided by fresh ground corn grits or either wrapper is fine)
- make 36 or 18 tamales
These light and airy tamales have a rich corn flavor.
Filling – Chicken or Beef
Chicken filling using 2 or 1 chicken breasts
Instant Pot chicken breasts with salt and pepper added for 15 high pressure with natural release.
Add chicken breast and reserve remaining breast for chicken tacos. Add enchilada sauce and tomato sauce in equal quantities. Add garlic onion paprika chili and cumin powder to taste. Simmer until reduced.
Beef filling using 16 or 8 oz. of 90/10 hamburger
Brown 90/10 hamburger and add enchilada sauce and tomato sauce in equal quantities. Add garlic onion paprika chili and cumin powder to taste. Simmer until reduced.
Prepare masa as directed on package skip the next step or if using grits …
Ground grits with spice grinder till fine powder. Prepare grits by adding fine fresh ground grits to boiling broth seasoned with salt and cumin. Whisk till smooth
Using kitchen aid, whisk coconut oil till smooth with baking powder. Add cooled but warm grits and whisk till smooth making a workable consistency. Test with your hands test and add more broth if needed Whisk masa making a smooth paste or mashed potato consistency.
Spread 1/4 cup masa dough onto corn husks or 6×8 inch aluminum foil squares making a 4 x 4 inch square and add 1-2 tablespoons of filling. Roll wrapper and fold bottom. Note you will need to tie with string if using corn husk. There is no right or wrong way here, just think Mexican sushi roll making sure dough covers the filling. Great social step for family friends kids neighbors and loved ones.
Place all your rolls in an 6 qt instant pot then add 1 cup broth and cook 20 minutes on high pressure with natural release.
Big Earl’s “My Momma’s” Hot Tamales