Chicken Tamales - Mexican Recipe
Ingredients
6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks
Methods/steps
Soak the corn husks in warm water until soft
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture
Shred the chicken and marinate in the green salsa or tomatillo sauce
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa
Fold the sides of the corn husk to center over the masa so that they overlap to make along package
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam
Place the tamales in a steamer and cook tamales for 35-40 minutes
Check every 20 minutes
The tamales are cooked when they separate easily from the corn husk
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture
Shred the chicken and marinate in the green salsa or tomatillo sauce
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa
Fold the sides of the corn husk to center over the masa so that they overlap to make along package
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam
Place the tamales in a steamer and cook tamales for 35-40 minutes
Check every 20 minutes
The tamales are cooked when they separate easily from the corn husk
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