Lunch: Chicken Tamales Recipe

Ingredients

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

Instructions

Place corn husks in a large bowl; cover with cold water and soak at least 2 hours.
Meanwhile, in a 6-qt. stockpot, combine chicken, water, onion, salt and garlic; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth; let stand until cool enough to handle. Strain broth; skim fat. Remove chicken from bones and shred.
For dough, in a large bowl, beat shortening until light and fluffy, about 1 minute. In small amounts, add masa harina alternately with 2 cups reserved broth, beating well.
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 it is light enough to float.
In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir until lightly browned, 7-9 minutes. Stir in seasonings, chicken and 4 cups reserved broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 45 minutes, stirring occasionally.
Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat.
Place a large steamer basket in a 6-qt. stockpot over 1 in. of water; place tamales upright in steamer. Bring to a boil; steam, covered, until dough peels away from husk, about 45 minutes, adding additional hot water to pot as needed.

Reviews


Add a review for Chicken Tamales Recipe

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now