Chicken Tamales
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
40
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Cooked Chicken (shredded)1 tbsp
Chili Powder (ground)1 tbsp
Ground Paprika1.5 tsps
Kosher Salt2 cups
Vegetable BrothDirections:
1
Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours
2
Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside
3
Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl
4
Mix with your hands until the dough is well blended and has a paste-like consistency
5
If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth
6
Drain and dry the cornhusks and transfer them to a work surface
7
Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks
8
Spread to create an even layer, leaving a 1-inch border
9
Top with 2 level tablespoons of the chicken mixture
10
Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butcher¿s twine
11
Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes