Ingredients: |
Ingredients: 12 c. Shredded chicken (about 10 chiken breast and thighs)
10 cloves of garlic
10 c. Grated cheese
4 1/2 c. Chopped roasted green chiles, mild, medium or hot
7 1/2 c. White Masa
10 c. Chicken broth from cooking chicken in crock pot, add water if needed
6 T. Oil
6 T. Flour
2-3 T salt
1 c. Oil
1 pkg. corn husks, soaked in warm water 10-20 mins
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Directions: |
Directions:Cook chicken in crockpot overnight with 4 cloves of minced garlic, salt and pepper. Shred and stir chicken in kitchen aide mixer to finely shred. Combine chicken, & 6 c. Cheese in large bowl set aside. Make chiles: combine oil and flour in 4 qt. pot and cook over medium heat until bubbly and lightly browned. Add 1-2 T salt, 5 c. chopped green chiles, and broth as needed to make a slightly thickened sauce. Season to taste. To make masa: combine Masa, 2 c. Green chiles sauce from pot, oil, broth or water to make a nice portage consitancy, 1-2 T. salt to taste, stir in 3-4 c. cheese. Season to your taste. Add remaining chile sauce mixture to the chicken and cheese to a nice moist but not liquid consitancy. To assemble tamales: take a corn husk flat on table, spread with a hefty dollop of masa mixture about 1/4" thick 2/3 of the way to the narrow end of husk. Add a spoonful of chicken mixture down the center of masa, fold over the sides to cover chicken and masa. Fold up narrow end of husk to seal, and stand up in steamer folded side against side of pot and open end up, continue untill pot is full. Steam tamales approximately 45 minutes over meduim boil. Test for doneness by taste, be careful not to overcook. |
This recipe for Chicken Tamales by Gloria U. is from