Recipe courtesy of Kris Rattray and Selena Rattray

Chicken Tamales

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  • Level: Easy
  • Total: 2 hr 50 min (includes soaking time)
  • Active: 50 min
  • Yield: 20 tamales
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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

  1. Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours.
  2. Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside.
  3. 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.
  4. 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 butcher¿s twine.
  5. 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. 

Cook’s Note

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.