Recipe courtesy of Kris Rattray
and
Selena Rattray
Chicken Tamales
- Level: Easy
- Yield: 20 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 112
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 21
- Sodium
- 174
- Total: 2 hr 50 min (includes soaking time)
- Active: 50 min
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.