Has Anyone Made Chicken Tamales?

Discussion in 'Cooking' started by mtblujeans, Mar 11, 2011.

  1. mtblujeans

    mtblujeans DIS Veteran

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    I found a recipe for chicken tamales but I have never tried to make them. Anyone who has made them have tips to share?
     
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  3. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    I don't even know what they are, but it sounds like another use of chicken:thumbsup2
     
  4. mtblujeans

    mtblujeans DIS Veteran

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    This is the recipe I am looking at. Seems easy but I've never worked with masa harina before.... :confused3

    Serves 10

    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

    DOUGH:
    * 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

    Directions

    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. Yield: 10
    servings.

    Editor's Note: Look for dried corn husks and masa harina in the ethnic aisle.

    Nutrition Facts: 2 tamales equals 564 calories, 35 g fat (7 g saturated fat), 44 mg cholesterol, 835 mg sodium, 43 g carbohydrate, 7 g fiber, 20 g protein.
    © Taste of Home 2010
     
  5. Zandy595

    Zandy595 DIS Veteran<br><font color=green>The other day I f

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    I've never made them before, but I've watched them being made (mostly on Diners, Drive-ins & Dives). Looks like an awful lot of work. Good luck and give yourself a lot of time to do them. Let us know how they turn out.
     
  6. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    :scared1: I'll stick with fajitas:rolleyes1 Life's too short;)
     
  7. mtblujeans

    mtblujeans DIS Veteran

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    The kids are home from school this week and then we leave on our trip next week. I'll give it a try when we get back from our trip. Don't be frightened of the food! :thumbsup2
     

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