Tamales

By mhyde

Ingredients

• INGREDIENTS:
• 3 1/2 pounds boneless, skinless chicken
• 3 jars of Rao’s Garden Vegetable Sauce - 3 Packs or Cases
• 1 cup Rao’s Extra Virgin Olive Oil
• 16 ounces corn meal
• 6 ears of fresh corn

Preparation

Step 1

Place chicken and Rao’s Garden Vegetable Sauce in a large pot. Bring to a boil, then lower heat and cover.
Cook for 1 hour on low until chicken is tender.
While chicken is stewing, prepare 25 sheets of aluminum foil about 12" square.
Shuck corn, remove kernels from corncob, and reserve husks.
When chicken is done, remove and lightly shred the chicken, reserve the cooking sauce. Set aside.
Place corn meal in a large bowl, add all of the cooking sauce, olive oil, and corn kernels. Mix well. Season with salt and pepper.
To assemble, center fresh corn husk on a sheet of foil, add a scoop of corn mixture, top with shredded chicken. Place 2 tablespoons of corn meal mixture on top of chicken. Cover with corn husks.
Bring foil over chicken and fold and roll to seal tightly. Roll ends of foil towards the center to seal.
Place upright in a large steamer. Cover and steam for 1 hour.
Unroll, discard foil and corn husks and serve.