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Green Chile and Chicken Tamales

Yields: 40 tamales

For the filling:

  • 40 corn husks
  • 2 lbs. boneless, skinless chicken
  • 3 oz. can diced green chiles
  • 10 oz. green chile sauce
  • ½ cup sour cream
  • 16 oz. queso fresco (or cheddar jack cheese, shredded or crumbled)
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. salt

For the masa:

  • 2 cups lard
  • 6 cups masa harina
  • 5 cups warm water (or low-sodium chicken broth)
  • 3 tbsp. onion powder
  • 2 tbsp. cumin
  • 3 tbsp. chili powder
  • 2 tbsp. salt

Tools

Instructions

  1. Ingredients pre-prep: Soak cornhusks in hot water for 1 to 2 hours (or until softened).

  2. To make the filling: Boil or bake chicken until cooked through and let cool. Add chicken to Mixing Bowl of Stand Mixer, connect Flat Beater attachment, and shred. Place shredded chicken in a large bowl and add remaining filling ingredients. Stir until combined and set aside.

    Note: You can make the filling the day before and store it in the refrigerator.

  3. To make the masa: Add lard to Mixing Bowl of Stand Mixer, connect Wire Whip attachment, and whip at medium-high speed for about 3 minutes or until fluffy. Transfer to another bowl.

    Clean Mixing Bowl and connect Dough Hook attachment. Add masa harina and warm water or broth and mix at low speed until combined.

    Let mixture sit for about 20 minutes to soften. Continue mixing at low speed, and when masa (dough) forms, gradually add salt, cumin, and onion powder as it mixes.

    Connect the Flat Beater attachment and add lard in batches to masa at medium-low speed.

    Test masa by dropping a small spoonful into cold water. When it floats, it is ready, and if it sinks, keep mixing!

  4. To assemble tamales: Carefully drain and separate the cornhusks. Place on a towel to soak up extra water. Lay a husk on a flat surface. Add 1 to 2 tablespoons of masa to the center of the wide side of each cornhusk. Use the Masa Spreader to spread masa, smooth side up, leaving a 1” border.

    Spoon 2 tablespoons of filling on top of masa, down the middle, leaving ½” border of masa around filling.

    Fold right side of cornhusk over filling, then fold the left side over. Finally, fold the cornhusk’s pointed end up over towards the center of the tamale.

    Create strips of husk by cutting or tearing ¼” lengths off some of the smaller or unusable husks. Tie them across middle of tamale to hold flaps down. Don’t tie too tightly – they need room for expansion. Repeat to fill the rest of the tamales.

  5. To steam: Add water to the Stockpot, leaving a 1” gap between water and Steaming Rack. Place tamales upright (open side up) and side-by-side on Steaming Rack, leaving room to allow for expansion, and cover with a layer of cornhusks. Cover with lid and cook on low heat (PL2 on Induction Burner) for about 90 minutes or until tamale is firm and easily rolls off cornhusk.

  6. Remove tamales with Tongs and serve.
Green Chile and Chicken Tamales



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