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Savory Chicken Tamales Recipe

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This recipe for Savory Chicken Tamales, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LaRayne Goff Barrios
Added: Saturday, September 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 Cornhusks, (may need more)
2 1/4 c Masa Harina Tortilla Flour
1 c Warm Water
3/4 c Shortening or Lard
1/4 t Salt
1 c Cooked Chicken, finely chopped
Red Chili Sauce (see recipe also in this cookbook)

Directions:
Directions:
For wrappers, soak cornhusks in warm water several hours or overnight to soften. Pat with paper towel to remove excess moisture.
For tamale dough, in a large mixing bowl stir together tortilla flour and water. Cover and let stand 20 minutes. In a large mixer bowl beat together shortening or lard and salt till fluffy. beat in flour mixture till well combined. Spoon a scant 1/4 cup dough onto each tamale wrapper. Spread dough into a 5 x 4 inch rectangle, spreading 1 long side of the dough to the edge of the wrapper and leaving equal spaces at both ends.
Spoon a scant 1 tablespoon red chili sauce lengthwise down the center of dough, bringing sauce out to both ends. Top with about 1 tablespoon chicken. Fold long edge of wrapper over filling so it overlaps dough about 1/2 inch, then continue rolling up wrapper jelly-roll style. Tie ends securely with pieces of cornhusks or string. Place tamales on a steamer basket in an electric skillet (or steamer). Add water to just below the basket level, then bring to boiling. Cover and steam tamales at medium heat for 35 to 40 minutes or till tamales pull away from wrappers. (Add more water as necessary). Unwrap tamales. Serve immediately with remaining red chili sauce.

 

 

 

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