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My Favorite Chicken Tamales I have been asked to share with you my favorite Chicken Tamales recipe. I do believe that they are not so hard to make when you do have the help of one or two relatives to make them. Tamales are simply delicious. You can freeze them for later use. Serve them hot. I hope some of you are willing to dare making them. Chicken Tamales 30-35 tamales 6 cups masa harina and 5 cups of hot chicken broth 1 1/2 cups lard or shortening 1 tablespoon onion powder 1 tablespoon cumin 1 1/2 teaspoon salt Preparation: To use Masa Harina In a mixing bowl combine masa and broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After Masa or Masa Harina is prepared- Gradually add in the salt, cumin and onion powder. In a separate bowl, whip lard or shortening until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa, or broth as necessary. 3 Chicken breasts Cook the chicken breasts in 7 cups of water and save the broth. Add salt to your taste Shred the chicken breasts Once you have shredded the chicken, add 1 can of bell peppers, olives, 1/2 diced onion. Green Salsa Chicken Tamales You may also make a green salsa with 3 jalapeno peppers and 1 lb. of green tomatillos, if you want to make the chicken tamales in green salsa. Boil the jalapeno peppers and the tomatillos in one cup of chicken broth and blend them in the blender once they are well cooked. Add the salsa to the shredded chicken. Red Chili Chicken Tamales If desired, you can make the red chili sauce to make them chicken tamales in red sauce. 6 pasilla dry peppers 2 tomatoes 1/2 onion 1/2 teaspoon of cumins 2 garlic cloves 3 cloves 2 cups of chicken broth Salt to your taste Wash peppers and take seeds out. Boil all ingredients in a small pan, the pasilla peppers, the tomatoes, the onion, the cumins, the 2 garlic cloves, the 3 cloves, and the chicken broth. When you have cooked the ingredients, blend them in the blender to make the sauce and add it to the chicken. 2 bags of corn husks Soak the husks Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl) on top of the husks to keep them submerged for 30 minutes. Prepare the husks Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, they have a narrow end, a broad end, and 2 long sides. Adding the dough Lay a husk on a flat surface. Place 1-2 tablespoons of dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 to a 1/2 inch thick. Filling Spread about a tablespoon of filling down the center of the dough. Folding Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Steaming Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes. Tamales are ready when the masa is now compacted and cooked. Tips: Do not let the water boil up completely. Add hot water to the pot as necessary but keep it away from the tamales. If some of the husks are too small or you have trouble closing them, use extra pieces of husk to wrap around the open areas. You will be able to make as many as 35 tamales depending on how much filling you put in each tamal. At home, tamales were never small. Two tamales per person were sufficient. One or two sweet tamales would also be served. Be careful when you remove the lid of the steamer to prevent from burning. Use long thongs to take out the tamales, or use thick gloves. Serve them hot. You may freeze tamales once they have cooled. Place them in a foil paper and wrap. Put them in a plastic bag also. Tamales are served for supper in Mexico but, they can be served even for breakfast and lunch. A cup of hot coffee goes very well with tamales although, ATOLE is the favorite drink to serve them with, or CHAMPURRADO. Champurrado is a drink made with water, 1 gallon, a cup of plain masa, 3 sitcks of chocolate La Abuelita, and 3 teaspoons of corn starch or maizena, and sugar. Boil the water stirring the masa in it, add the chocolate, the maizena disolved in 1 cup of cold water. Stir it constantly with a wooden stirrer. Add sugar to your taste. Serve hot. Ejoy the chicken tamales.... Smile for it makes you look great and feel a lot better. |
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7/9/2008 6:13 pm |
I copied I pasted I want to try them! I love Tamalies this sounds like a big undertaking? But If I can recruite my DIL I will make some at least once! Thanks
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7/9/2008 7:00 pm |
Midnight,full moon,boat on the lake,3 dozen crawlers,6 pak Corona,a dozen Tamales,and a thermos of coffee.Drifting and jigging for walleyes,Man oh man, I already know that works. Course if the fish start biting you run out of hands.
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7/10/2008 4:50 am |
ty so much!! i have all my stuff together, ive looked for a big steamer and cant find one but i think i can improvise with my stock pot. ty again for this im sure my kids will be happy! kellyc aka saucy
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7/12/2008 9:54 pm |
Oh,believe it or not,some folks need to be advised it is appropriate to peel the cornhusks of the outside before eating!! I sometimes peel them and put them in the frying pan when making an egg breakfast,maybe with just a little lard or butter or drippings.They get just a little toasted. They are all good,I am partial to the pork ones. I was told by a gentleman who makes Tamales they are a Christmas tradition,so everyone gets something to unwrap!! 
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7/15/2008 11:12 am |
Miles.. I have read every recipe here in your blog and they sound so exciting.. i have copied each and every one.. I am going to cook them all and serve to my crew.. Keep up the love of food... Hebert
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