Cooking Has Anyone Made Chicken Tamales?

[mtblujeans]

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

 

[MazdaUK]

I don't even know what they are, but it sounds like another use of chicken

 

[mtblujeans]

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

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

 

[Zandy595]

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.

 

[MazdaUK]

I'll stick with fajitas Life's too short

 

[mtblujeans]

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!