"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Tamales Recipe

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This recipe for Chicken Tamales, by , is from From The Cherry Grill, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joe Cherry
Added: Tuesday, January 13, 2009


Roasted Tomato Salsa (See recipe in "Soups, Sauces and Salsas" section)

2 cups Instant Masa
2 cups water
1/2 cup vegetable shortening
1 tsp salt
1 lb thin sliced boneless chicken breast
1 can chick peas
1 bottle capers
dried corn husks

Soak corn husk in cold water

Tamale filling:

Season and saute chicken. Remove and cut into very small pieces. Combine with chickpeas and capers in saute pan and add enough Roasted Tomato Salsa to coat all ingredients, Remove from heat.

Beat vegetable shortening in mixer until fluffy.
Combine masa, water and salt and mix by hand to form a dough. Add dough to shortening and beat on medium for few minutes.

open a corn husk, spread a 2 by 3 inch rectangle of masa dough onto husk. Add a spoonful of tamale filling. Fold husk over and tie ends with strips of corn husks.

After all have been filled and tied, place in steamer basket over pot of boiling water and steam for 45 to 60 minutes. The tamale should be firm and pull away easily from the corn husk.

Serve with additional Roasted Tomato Salsa




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