Chicken And Cheese Tamale Recipe

Healthy Tamales Recipe Mexico In My Kitchen

WEBDec 17, 2015 · Cook for 60 minutes to 75 minutes over a medium heat. While cooking, add more hot water to the pot if needed, be careful with …

Rating: 5/5(54)
1. In a large pot, place the cornhusks and cover with hot water to soften them. Leave there for at least 30 minutes. Drain and reserve.
2. Meanwhile, in a large bowl, mix the dry ingredients (corn masa-harina, baking powder and salt) , and stir in the vegetable oil. Pour the warm chicken broth and mix with a spatula until you form the dough into a creamy texture, similar to soft ice cream. If the dough doesn’t look as creamy as in the picture, add a little more broth, a tablespoon at the time.
3. Spread about 3 tablespoons of the dough on the already soft corn husk using a spoon or spatula. Top with 2 tablespoons of the filling. Fold one left side of the husk to the center and then the right side to the center. Finally, fold the end toward the center of the tamal. Place the tamal on a tray while you finish assembling the rest.
4. Now, get your steamer ready adding a couple of hot cups of water and line the steamer rack with corn husks. If you don’t have a steamer, place loose pieces of aluminum foil at the bottom of the pot to function as a steamer rack.

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Chicken Tamales EatingWell

WEBApr 22, 2024 · Directions. Place chicken (or turkey), 1 onion wedge and whole garlic clove in a medium saucepan and cover with cold water. …

1. Place chicken (or turkey), 1 onion wedge and whole garlic clove in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes. Transfer the meat to a clean cutting board to cool. Shred the meat.
2. Meanwhile, soak cornhusks in a large pot or bowl of hot water. Weigh the husks down so they stay submerged.
3. Chop the remaining onion wedge. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the chopped onion; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add minced garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and cook, stirring, until they soften into a thick, chunky paste, 3 to 5 minutes. Stir in the shredded meat, chipotles, adobo sauce, oregano, pepper and 1/2 cup broth. Stir in 1/4 teaspoon salt and bring to a boil. Lower the heat, cover and cook for 5 minutes. Transfer to a bowl and set aside.
4. If using fresh masa, put it in a large bowl and add 1/2 cup broth. Knead with your hands until a wet dough forms. (If using masa harina, place it in a large bowl and add 2 1/4 cups broth. Mix until evenly moist and soft.)

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