Chicken Tamales Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Basic Masa Dough
3 cups instant corn masa mix
1½ tsp baking powder
¾ tsp salt
1½ tsp chili powder
¾ cup shortening
1½ cups chicken broth
1 cup salsa verde
Chicken Filling
3 cups chopped, cooked chicken
2 cups salsa verde
1½ cups frozen whole kernel corn, thawed
Salsa Verde (will need to double this to make tamales and sauce)]
12 tomatillos (about 1 pound)
½ cup chicken broth
1 garlic clove, minced
1 poblano pepper, halved and seeded
½ Jalapeño peppers, halved and seeded
½ medium onion, chopped
¼ cup chopped fresh cilantro
2 TBL lime juice
¾ tsp salt
Dried Corn husks
Sauce:
½ cup salsa verde
8 oz sour cream
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Directions: |
Directions:Make Salsa Verde - Bring tomatillos and chicken broth to a boil in a large saucepan. Cover, reduce heat and simmer 8 minutes. Remove from heat and cool slightly. Process mixture and garlic in a blender or food processor until smooth. Bake peppers, skin side up, on an aluminum foil-lined baking sheet at 500 for 5 -7 minutes or until peppers look blistered. Place peppers in a heavy duty zippo top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and coarsely chop peppers. Stir together tomatillo mixture, peppers, and next 4 ingredients.
Make Masa Dough - Combine first 4 ingredients in a large bowl; cut in shortening with pastry blender until crumbly. Add chicken broth and salsa verde, stirring to blend. Knead 5 - 6 times to form a moist dough.
Make chicken mixture - Stir together all ingredients.
Assemble tamales - Cover corn husks with hot water; let stand 1 hour or until softened. Drain and pat dry. Place about 1/4 cup masa dough in center of each husk, spreading to within 1/2 inch of edges. Spoon 2 - 3 TBL filling over dough. Fold sides of husk to center, enclosing filling completely. Fold ends under and tie with string or narrow strip of softened corn husk. Place a cup in center of a steam basket or metal colander in a a Dutch oven; add enough water to fill below basket. Bring water to a boil. Stand tamales around cup. Cover and steam 45 to 50 minutes, adding more water as needed. Serve with sauce. |
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Number Of
Servings: |
Number Of
Servings:14-16 tamales |
Personal
Notes: |
Personal
Notes: Ken loves these! They remind him of chicken tamales with tomatillo salsa that we used to get at Chevy’s in St. Louis many years ago. If you want to save a little time, you can buy Salsa Verde instead of making it from scratch.
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