Chicken Tamales

Total Time:
2 hr 55 min
Prep:
10 min
Inactive:
2 hr
Cook:
45 min

Yield:
20 tamales
Level:
Easy

Ingredients
  • 20 dried cornhusks
  • 4 cups shredded cooked chicken
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon ground chili powder
  • 1 tablespoon ground paprika
  • 1 1/2 teaspoons kosher salt
  • 3 cups masa corn flour (see Cook's Note)
  • 2 cups vegetable broth
Directions
  • Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours.

  • Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside.

  • Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl. Mix with your hands until the dough is well blended and has a paste-like consistency. If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth.

  • Drain and dry the cornhusks and transfer them to a work surface. Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks. Spread to create an even layer, leaving a 1-inch border. Top with 2 level tablespoons of the chicken mixture. Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butchers twine.

  • Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

Masa or masa harina is a flour made from dried corn that has been cooked in lime water and ground and dried. It is a popular ingredient in Mexican and South American cuisine and can be found in many supermarkets.


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