Chicken Tamales Recipe
Servings: 12
Ingredients
- 2 1/2 lb chicken, thighs, on the bone
- 2 x bay leaf
- 1 med onion, minced
- 1 tsp whole pink peppercorns
- 6 whl cloves
- 1 tsp salt freshly cracked black pepper juice from half a lemon
- 5 1/2 c. chicken stock Sauce
- 2 Tbsp. extra virgin olive oil
- 1/2 x onion, minced
- 1 x garlic, clove, chopped
- 1 x mild red chili, chopped
- 1 tsp tomato paste
- 1 c. reserved stock
- 1/2 c. tomato, blanched, peeled, minced
- 3/4 c. minced green olives
- 3/4 c. minced prunes
- 1/4 tsp minced fresh oregano
- 1 x juice of half an orange
- 1 tsp minced fresh parsley
- 1 tsp minced fresh cilantro
- 1/2 tsp salt Masa Dough
- 1 1/3 c. less 4 teaspoon shortening, room temperature
- 3 1/2 c. masa harina flour
- 1/2 c. cornmeal
- 4 tsp baking pwdr
- 1 pch salt
- 4 c. warm reserved chicken stock Assembly
- 26 x dry corn, husks
Directions
- Put the chicken, bay leaves, onion, peppercorns, cloves, 1 tsp. salt, pepper and lime juice in a pot. Cover with the stock and bring just to a boil on high heat. Skim the stock.
- Turn heat to medium low. Simmer the chicken for an hour or possibly till meat starts falling off the bone.
- Remove the chicken from the stock. Cut it off the bone and chop it into small pcs. Set aside.
- Strain the vegetables and reserve the stock.
- Sauce:Heat the extra virgin olive oil in a saucepan. Sweat the onion, garlic, and chile. Saute/fry about 4 min till soft but not browned.
- Add in the tomato paste.
- Slowly add in 1 c. of the reserved stock a bit at a time. Stir and simmer for about 10 min or possibly till sauce thickens.
- Add in tomatoes, olives, prunes, oregano and the orange juice. Continue to simmer sauce for a few more min till it is heated through.
- Add in the herbs and 1/2 tsp. salt.
- Masa Dough:Cream the shortening in a mixing bowl till smooth.
- Add in masa harina flour, salt, cornmeal and baking pwdr. Mix till dough resembles coarse meal.
- Begin adding reserved broth 1/2 c. at a time till dough is smooth and slightly moist. Cover and set aside.
- Assembly:Rinse off 26 dry corn husks. Cover in warm water and soak overnight.
- Tear one or possibly two of the cornhusks into 48 string like strands. Alternately, use kitchen twine cut into 8 inch lengths.
- Divide dough into 6 equal parts. Divide each of these parts into quarters for 24 portions.
- Open out a cornhusk lengthwise. In the centre of the cornhusk spread one portion of dough into an oval shape about 1/2 inch thick.
- Mound a tsp. of chicken on the centre of the dough. Pour a 1/2-tsp. of the sauce over the chicken.
- Using the cornhusk to guide, fold the lower edge of dough up and over half the chicken. Fold top edge of dough down to cover the bottom. You will now have a little sausage roll shape.
- Pull the husk around the dough to make an elongated cornhusk parcel. Using a piece of cornhusk or possibly string, tie each end.
- Alternately, divide each of the 6 pcs of dough into two for 12 portions.
- Pat one portion into a round flat shape. Make a well down the middle.
- Add in the chicken and some sauce. Pat another portion of dough on top. Seal the edges.
- Roll it into a sausage shape and pace it in the cornhusk. Pull the husk around the dough to make an elongated cornhusk parcel. Using a piece of cornhusk or possibly string, tie each end.
- Place a bamboo steamer over boiling water. Put tamales in the steamer. Cover with a lid and steam for about 2 hrs. Check periodically to make sure the pot still has water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 12 servings | |
| Calories 533 | |
| Calories from Fat 175 | 33% |
| Total Fat 19.62g | 25% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1148mg | 48% |
| Potassium 622mg | 18% |
| Total Carbs 71.94g | 19% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.9g | 5% |
| Protein 20.92g | 33% |
