Every year on Christmas eve I make tamales for my family and neighbors. It has become a holiday tradition and labor of love and my girlfriends join me with their own recipes in my kitchen. We cook our tamales and socialize and drink and it’s all very festive. In the event you’d like to start a tamale tradition of your own, here’s a great recipe. My family loves it and insist I make them every year. Happy holidays to everyone.
Chicken Tamales Recipe from Maseca Collection – Jesus Bojorquez
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
Mexican Recipe Instructions:
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.
Enjoy this delicious chicken tamales Mexican food recipe! I also add shredded Colby/Jack cheese to each tamale.
Preparation Time (min): 60
Cook Time (min): 60
Prep Tool: Tamale Steamer
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