Red Chile Chicken Tamales

Red Chile Chicken Tamales
Red Chile Chicken Tamales

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Masa

  • 2

    cups masa harina*

  • 1/2

    tsp. salt

  • 1/4

    cup canola oil

  • 2

    cups chicken stock*

  • Filling

  • 1 1/2

    – 2 cups diced, cooked chicken*

  • 1/4

    cup minced onion

  • 1/2 to 2/3

    cup red chile sauce*

  • 1

    loosely packed cup, grated cheddar cheese

  • See Kitchen Notes

Directions

Posted By mj On January 1, 2014 @ 5:30 am Red Chile Chicken Tamales Recipe Makes about 18 tamales Prep and assembly time:  45 minutes (assuming you already have the cooked chicken, red chile sauce and chicken stock) Cook Time: less than 1.5 hours Recipe Author:  MJ of MJ’s Kitchen Ingredients Supplies 2 dozen corn husks A large pot or flat casserole dish large enough to hold 2 dozen corn husks and hot water A steamer large enough to hold 18 tamales A large bowl or mixer for mixing the masa and filling Instructions To rehydrate the corn husk – Bring a large pot of water to a boil. Remove from heat and add the corn husks. Cover and let re-hydrate until ready to use.* NOTE:  Mixing the masa and adding the filling can be done manually using a spatula or in a mixer with a flat beater or paddle. For the masa – In a large bowl, combine the masa harina and salt.  Stir to combine. Add the canola oil and broth. Mix to combine ingredients. To the masa add the chicken, onion, red chile sauce and cheese.  Mix until filling ingredients are well incorporated into the masa.  Your masa mixture should be the texture of a quick bread batter. To assemble the tamales – Transfer a few of the husks from the water to a plate or bowl. Take one of the smaller, thinner husks and pull lengthwise into long thin strips that will be used for tying up the tamales. Spread about ½ cup masa mix down the middle of a husk starting at the top edge and ending halfway down the length of the husk.  Fold the sides of the the husk around the mixture.  Fold the empty half of the husk up, and tie around the middle of the tamales with one of the corn husk strips. Continue to assemble the tamales until all of the masa mixture has been used. To steam the tamales – Add some water to the bottom of a steamer below the steaming rack.  Place the tamales vertically (open end up) in the steamer.  Use the extra corn husks to separate and support the tamales. Lay a couple of husks flat on top of the tamales to aid in the steaming process and to prevent water from dripping into the open ends of the tamales. Cover and steam for an hour. (See Kitchen Notes)  After an hour, remove the cover and let the tamales sit for 10 to 15 minutes. Remove a tamale and test for doneness. If the tamale pulls away from the husk, it’s done. If it sticks to the husk, steam for another 15 minutes and let rest again.  (Before reheating, make sure you have enough water in the bottom of the steamer.) Leave wrapped and covered until ready to eat. Article printed from MJ's Kitchen: http://mjskitchen.com URL to article: http://mjskitchen.com/2014/01/red-chile-chicken-tamale-recipe/ Click here to print.

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