Homemade Chicken Tamales
Recipe courtesy Art Smith, Back to the Table, Hyperion, 2001
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- Recipe categories: Dairy, Buttermilk, Vegetables, Tomatillos, Grains, Cornmeal, Cheese, Monterey Jack,
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Average Rating:
Total Reviews: 6
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By lilleskat
Palm Desert, CA
on November 25, 2010
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Forget the cornmeal batter...I used the filling recipe and my own masa, sometimes with lard, sometimes with corn oil, depends upon what I have on hand. A friend of mine shared the tip of adding a couple of dried cranberries along with the filling in each tamale and that is totally great, too. I'm rating the filling only, can't get behind cornmeal in a tamale!
By kalamorrison_11...
seaside, CA
on March 01, 2009
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this was grose i make way better use masa not cornbread this is white trash tamale serious
By dangale_4047118
Arcata, CA
on March 31, 2007
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You have got to be kidding me - make Tamales the way they are supposed to be made - it's really not that hard. Teaching people to make Tamales with cornbread batter is as lame as it gets.
By rachaelraygoro_...
Sound Beach, NY
on March 07, 2007
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Good!
By stormy4291_1475663
San Diego, CA
on July 26, 2005
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I really like this recipe.
It is easy & delicious! But, the most terrific part of this recipe is the
'Southern Cornbread Batter'. It 'works' better for me than the "traditional" masa - which just has too nuch lard/shortening. Plus, the buttermilk just adds a nice tang to it.
I doubled the recipe. Freezes well!
Great recipe to tweak, too!
By mm.spears_417953
Sandy, OR
on June 03, 2004
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Basically, I thought that the recipe itself was not that hard. It was mostly wrapping the corn husks that became difficult. I would recommend wrapping like a piece of candy rather than a gift box.
Overall, they turned out well, but I think that practice makes perfect.