How to make Chicken Tamales

 

Chicken Tamales

 Chicken Tamales. I love making these homemade tamales. They take less time to do but they are worth the effort. I usually do Christmas for them, but my family wants them more often, so I put a lot of snow on them. - Cindy Pruitt, Grove, Oklahoma

Ingredients

24 husks of dried corn

1 broiler / fryer chicken (3 to 4 kg), cut

1 medium onion, divided

2 teaspoons salt

1 garlic clove, crushed

Three waters

LETTER:

1 cup to reduce

3 cups masa harina

Filling:

6 tablespoons canola oil

6 tablespoons whole wheat flour

3/4 cup chili powder

1/2 teaspoon of salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Two cans (2-1 / 4 ounces each) cut into ripe olives, extracted

Hot water

Directions

1. Cover the corn husks with cold water; soak until soft, at least two hours.

2.lace chicken, onion, salt and garlic in 6-qt. stock. Pour in 3 qt. water; bring it to your bowels. Reduce heat; fry, cover, until chicken is tender, 45-60 minutes. Remove the chicken from the broth.  Selected chicken. Limit cooking juices; smooth oil. Keep 6 cups in stock.

3.or dough, beat and whisk until light and shiny, about one minute. Beat in small amounts of mass harina in exchange for small amounts of reserved stock, do not use more than two cup stocks. Put a little dough in a cup of cold water; the dough should be flat. If not, keep beating, stirring every 1-2 minutes.

4.or filling, heating oil in a Dutch oven; roll in flour until combined. Cook and stir over medium heat until lightly browned 7-9 minutes. Combine spices, chicken and leftover stock; bring it to your bowels. Reduce heat; it boils, is turned on, awakens occasionally, until it rises, about 45 minutes.

5. Remove maize husks and dry slightly; tear 4 shells to make 20 straps to tie tamales. (To prevent the husks from drying out, cover with a damp towel until ready to use.) At the wide end of each remaining husk, we spread 3 tablespoons dough into 1/2 in. top each with 2 table spoons chicken filling and 2 teaspoons olives. Fold the long sides of the cork over the filling, slightly apart. Fold the small end of the husk; tie it with a string line to secure it.
6. place a large steam basket in stock on the water; place the tamales upright on the steamer. Bring to a boil; steam, covered, add hot water as needed, until the dough melts away from the husk, about 45 minutes.

Test Kit Tips

Step-by-Step: How to Make Tamales »

If you want a beef filling, we love the breast from this burrito recipe. It is prepared in an emergency cook and there may be some beef left over for another meal.

Look for dried corn husks and harina in international restaurants.

Nutrition Facts

2 tamales: 564 calories, 35g fat (7g full fat), 44mg cholesterol, sodium 835mg, 43g carbohydrates (sugar 2g, 7g fiber), 20g protein.