Hot And Homemade Chicken Tamales

By CJKK

Ingredients

• 20 20 20 dried corn husks
• 20 20 20 dried corn husks
• 20 20 20 dried corn husks
• 3-4 3-4 3-4 lb. boneless chicken
• 3-4 3-4 3-4 lb. boneless chicken
• 3-4 3-4 3-4 lb. boneless chicken
• 1 1 1 onion, chopped
• 1 1 1 onion, chopped
• 1 1 1 onion, chopped
• 2 2 2 cloves garlic
• 2 2 2 cloves garlic
• 2 2 2 cloves garlic
• 1 1 1 C. shortening
• 1 1 1 C. shortening
• 1 1 1 C. shortening
• 3 3 3 C. masa harina
• 3 3 3 C. masa harina
• 3 3 3 C. masa harina
• 6 6 6 C. chicken broth, reserved or canned
• 6 6 6 C. chicken broth, reserved or canned
• 6 6 6 C. chicken broth, reserved or canned
• 6 6 6 T. canola oil
• 6 6 6 T. canola oil
• 6 6 6 T. canola oil
• 6 6 6 T. all-purpose flour
• 6 6 6 T. all-purpose flour
• 6 6 6 T. all-purpose flour
• 3/4 3/4 3/4 C. chili powder
• 3/4 3/4 3/4 C. chili powder
• 3/4 3/4 3/4 C. chili powder
• to and pepper to taste
• to and pepper to taste
• to and pepper to taste
• Dash Dash garlic powder
• Dash Dash garlic powder
• Dash Dash garlic powder

Details

Servings 20
Preparation time 25mins
Cooking time 25mins
Adapted from recipe4living.com

Preparation

Step 1

Directions

In a large bowl, cover corn husks with cold water and soak for 2 hours. In a pot, add 10 to 12 cups of water, chicken, onion, garlic, and a bit of salt. Bring to a boil, reduce heat, cover, and simmer for an hour until tender. Remove chicken, shred, and set aside. In a bowl, use an electric mixer to beat shortening until pale and fluffy. Gradually mix in masa harina and chicken broth until well blended and light. In a pot, heat oil and whisk in flour. Cook until lightly browned and add in chicken, remaining broth, chili power, salt, pepper, and garlic powder. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes as mixture thickens. Drain husks, pat dry, and spoon on shortening mixture and spread to cover husk. Add in filling, fold up, secure with cooking twine, and steam over boiling water for 45 minutes.