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Recipe courtesy of Kris Rattray and Selena Rattray

Show: Food Truck Face Off

Episode: Rivalries at the Roundhouse

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Total:: 2 hr 50 min
Active:: 50 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 butcher¿s 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.

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Recipe courtesy of Kris and Selena Rattray, Fifty Pesos, Toronto, Canada

My Private Notes

Name: Chicken Tamales
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 20 tamales
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