Try This at Home: How to Make Chicken Tamales

Are you craving the delicious flavors of authentic Mexican cuisine? Look no further – we have the perfect recipe for you! In this article, we’re going to show you how to make mouthwatering chicken tamales right in the comfort of your own kitchen. Get ready to embark on a culinary adventure that will leave your taste buds begging for more!

Ingredients:

2 cups of masa harina (corn flour)
1 cup of warm water or chicken broth
1/2 cup of vegetable shortening
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of shredded cooked chicken
1 cup of salsa verde
1/4 cup of chopped fresh cilantro
1/2 cup of sliced black olives (optional)
12 corn husks, soaked in water

Instructions:

In a large bowl, combine the masa harina, warm water or chicken broth, vegetable shortening, baking powder, and salt. Mix until a thick dough forms.
In a separate bowl, mix together the shredded chicken, salsa verde, cilantro, and sliced black olives (if using).
Take one soaked corn husk and spoon about 2 tablespoons of masa dough onto the center. Use your fingers or a spoon to spread the dough evenly, leaving about a 1-inch border around the edges.
Add a spoonful of the chicken mixture on top of the masa dough.
Fold the sides of the corn husk towards the center, enclosing the filling. Fold the bottom of the husk up and secure with a strip of soaked husk or kitchen twine.
Repeat the process with the remaining corn husks and filling.
Place a steamer basket in a large pot filled with water. Arrange the tamales upright in the steamer, making sure they are tightly packed to prevent unraveling.
Cover the pot with a lid and steam the tamales for about 1 to 1.5 hours, or until the masa dough is firm and easily separates from the husk.
Remove the tamales from the steamer and let them cool for a few minutes. Unwrap them from the husks and serve warm.

There you have it – your very own homemade chicken tamales! These delightful treats are perfect for any occasion, whether you’re hosting a Mexican-themed dinner party or simply want to enjoy a flavorful meal at home. Serve them with a side of salsa, sour cream, or guacamole for an extra kick of deliciousness.

Don’t be intimidated by the process – making tamales is a labor of love that will surely impress your friends and family. So put on your apron, gather the ingredients, and get ready to transport your taste buds to the vibrant streets of Mexico. ¡Buen provecho!

Want to share your experience making chicken tamales or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

FAQ:

Can I use pre-cooked chicken for tamales?

Yes, you can use pre-cooked chicken for tamales. Simply shred the cooked chicken and incorporate it into the tamale filling according to the recipe instructions. This can be a convenient option if you have leftover chicken or prefer to save time by using pre-cooked meat.

How do I make the tamale dough?

To make the tamale dough, also known as masa, you will need masa harina (a type of corn flour), chicken broth, vegetable shortening, and seasonings. Mix the masa harina with the chicken broth and let it rest for a few minutes. In a separate bowl, beat the shortening until fluffy, and gradually add it to the masa mixture. Continue to mix until you achieve a smooth, spreadable consistency.

Can I substitute masa harina with regular cornmeal?

While masa harina and cornmeal are both made from corn, they have distinct differences in texture and flavor. Masa harina has been treated with lime and has a finer texture, which gives tamales their characteristic taste and texture. It is recommended to use masa harina specifically for making tamales to ensure the best results.

How do I assemble the tamales?

To assemble tamales, spread a layer of the prepared masa dough onto a soaked corn husk, leaving space at the edges. Add a spoonful of the chicken filling in the center of the dough. Fold the sides of the husk inward to cover the filling, then fold the bottom part of the husk upward. Secure the tamale by tying it with kitchen twine or using a thin strip of corn husk. Repeat this process until all the dough and filling are used.

Can I steam tamales without a steamer basket?

If you don’t have a steamer basket, you can still steam tamales using a large pot and a makeshift steaming setup. Place a heatproof plate or a small inverted bowl inside the pot to elevate the tamales above the water. Arrange the tamales on top of the plate or bowl, cover the pot with a tight-fitting lid, and steam them as directed in the recipe. Make sure the water doesn’t touch the tamales to prevent them from getting soggy.

How do I know if the tamales are cooked properly?

You can check if the tamales are cooked properly by carefully opening one of them and inspecting the texture of the masa. The masa should be firm and pull away from the husk easily. It should also have a slightly springy texture when touched. Additionally, the chicken filling should be thoroughly cooked and no longer pink. If the masa still appears wet or sticky, steam the tamales for a few more minutes until they reach the desired consistency.

How should I store leftover tamales?

To store leftover tamales, let them cool completely and then refrigerate them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. If you have a larger batch, you can also freeze the tamales by individually wrapping them in plastic wrap or storing them in freezer-safe bags. Frozen tamales can be reheated by steaming them until heated through.

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Try This At Home: How To Make Chicken Tamales