Chicken and Green Chile Tamales
Prep Time: 1 Hr
Cook Time: 1 Hr 30 Min
Serves 24 Servings
Difficulty Advanced
Ingredients
- 26 corn husks
FILLING
- 3 C. cooked, shredded white meat chicken
- 1 (4 oz.) can chopped green chiles
- 3/4 C. prepared fire-roasted tomatillo salsa
- 1/4 tsp. salt
DOUGH
- 2 C. instant corn masa flour
- 1 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. ancho chile powder
- 1 (14 1/2 oz.) can reduced sodium chicken broth
- 2 Tbsps. Crisco® Pure Corn Oil
Directions
- POUR boiling water to cover over corn husks in pan. Soak for 30 minutes. Drain and dry husks with paper towels. Tear 2 corn husks into 24 (1/4-inch) wide strips.
- For Filling: COMBINE chicken, chiles, salsa and salt in medium bowl. Set aside.
- For Dough: COMBINE masa flour, baking powder and ancho chile powder in medium bowl. Add chicken broth and oil, stirring to combine. Let stand 5 minutes to thicken.
- SPREAD 2 Tbsp. dough lengthwise in center of corn husk to make a 3 x 2-inch rectangle. Top with 2 Tbsp. chicken filling. Fold the left side, then the right side of the corn husk over the filling. Fold the long pointed end up towards the center. Wrap a strip of corn husk around the enclosed end of tamale and tie to secure. Repeat to make 23 additional tamales.
- REMOVE basket from steamer. Fill steamer pot with 1-inch water. Cover and bring to a boil over high heat. Arrange tamales in steamer basket, standing upright with open ends up. (If basket is too large, use a ball of aluminum foil to fill extra space.) Place basket in steamer pot. Cover; reduce heat to medium-low and cook 1 hour or until husks begin to pull away from filling. Add additional boiling water to steamer as needed. Allow tamales to rest for 10 minutes before serving.
