Our Low FODMAP Tamales take advantage of prepared green enchilada sauce and rotisserie chicken to make the process easier.
Low FODMAP Serving Size Info: Makes about 20 tamales; 10 servings; 2 tamales per serving
Preparing the Cornhusks: About 2 hours before assembling your tamales, place the cornhusks in a large bowl or stockpot, cover with very hot tap water and weigh down with another bowl, pot or plate to keep them submerged. They should be pliable. Choose 20 of the largest husks that are preferably free of tears or holes. Pat dry. Reserve the rest.
For the Chicken Filling: Place shredded chicken in a bowl and add ½ cup (120 ml) of the enchilada sauce to moisten. Stir in fresh cilantro; set aside.
For the Masa Harina Filling: Stir the masa harina and hot water together in a large bowl until very well mixed. Cover with plastic wrap or a damp cloth and allow to sit for 15 minutes or until cooled. You should be able to pick up a piece with your fingers without it sticking to them.
Forming the Tamales: Have your 20 cornhusks at the ready. From some of the other husks, cut long, narrow strips, which you will use to tie up the tamales (see images). You can also use Butcher’s twine (which I find easier) to tie up your tamales.
Steaming the Tamales: Place a steamer insert in the bottom of a tall stockpot and add enough hot water to come right up to the bottom of the steamer. Place the tamales in the steamer, open side up, taking care not to pack them too closely in the steamer. They need room to expand. Tear up the last remaining extra corn husks and lightly drape them on top of the tamales. These will add flavor and help keep the steam a bit concentrated. Cover the pot, bring to a boil, adjust heat to low and simmer for about 1 ¼ hours, refilling pot with boiling water as needed.