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Chicken Tamales

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Rate this recipe 4.3/5 (4 Votes)
Chicken Tamales 1 Picture

Ingredients

  • DOUGH:
  • 20 dried corn husks
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 quarts water
  • 1 medium onion, quartered
  • 2 teaspoons salt
  • 1 garlic clove, crushed
  • 1 cup shortening
  • 3 cups masa harina
  • CHICKEN CHILI FILLING:
  • 6 tablespoons canola oil
  • 6 tablespoons all-purpose flour
  • 3/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Details

Servings 10
Cooking time 48mins

Preparation

Step 1

Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 3 tablespoons dough over half of husk closest to you, patting dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with string. Repeat.
In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding hot water to pan as needed. Remove husks before eating

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