Chicken Tamales

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I liked this. I made it with chicken. next time I used beef. (I used a roast cut up in small pieces, chorizo and a bit of hamburger. I cooked the chorizo first, left the grease to cook the chopped up roast and beef. browned all. then added fajita seasoning to the meat, some water and stewed it till it was tender and cooked down to meat only. then I mixed this up with the rest of the ingredients.
Instead of the cilantro, we used chopped green chili's.

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Everyone loved them! The only change I made was I substituted sliced green onions for the green peas. I will make them smaller next time because they were very rich. My niece wanted to order some from me! Here in south Texas, Tamalies are a holiday tradition. Especially on Christmas Eve and this low-fat version was delicious. I might take evie's suggestion and double the recipe. Thanks Ingrid!

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I made a few substitutions and these turned out super yummy, I would feel good serving these at a party. I like that these are so much healthier than the traditional ones with lard, and they taste IMO just as good!
1. Definitely double everything and freeze the left overs, it's so labor intensive, it's easier to just make a larger batch at once.
2. I also did not use any of olives or cilantro- instead, I added one jalopeno and 1/2 white onion chopped very fine and sauteed with 2 tablespoons of canola oil, cyanne, and cumin. I added all of this to the cornbread mixture.
3. I agree with others, they need to steam for a good 45min, I did 50min and checked on the water level frequently.
4. I bought a "hot" salsa verde, but I think a medium would work much better!
5. Shred the rotisserie chicken the night before while it's still warm, or use a food processor.

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I have to say that these tamales are the best I have ever had. I omitted the olives and added diced peppers and onions. I had to cook for 40-45 minutes and also suggest the cool for 10 minutes and then they can easily removed from husk. Otherwise I was having problems with the first bath sticking to the husk.

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I made these for a party and they were a hit - it did take longer to steam than 25 minutes - more like 45 - and made them small - more as an appertizer. Couldn't find the self-rising corn meal - so added teh baking pwder. My husband and i mdae these together - he added a piece of pickled jalenpo to each of his. Again, a big hit.

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First time I've ever made them. I will half the
recipe the next time. I didn't have a steamer, so
I put my basket from my fryer in a pan.
I also will add some salsa ..so they won't be so
try, I may try to fold both ends and tied them
Anybody have a suggestion to make them not so
dry?
Otherwise very good, I will try again.

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Self Rising corn Meal is hard to find. I used regular cornmeal ( 2 cups yellow corn meal added 2 TBS baking powder and 1 tsp kosher salt mixed it up and then measured out the 2 cups the substitution seamed to work great. I omitted the olives and added chopped roasted chilies. I also added a tad red red salsa. It came out great! I always loved tamales but wanted to steer away from the the high fat from lard. These fare absolutely wonderful. steamed them a bit longer than the 25 minutes.

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I found the green olives too overpowering. Substitute roasted red and green bell peppers for more balanced flavors.

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These are my son's favorite tamales. He eats these for almost every meal until they are gone.

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I did a mexican theme night dinner party and i could not believe how authentic these tasted. My friends were just amazed! Very easy and quick.