Name: Luquin's 454s Chicken Tamale Plate Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Chicken breast, cooked and shredded; 1 medium Jalapeno, diced; 1 medium Carrot, grated; 1 medium Potato, peeled and diced; 1 small Onion, diced; 2 cloves Garlic, minced; 1 tsp Cumin; 1 tsp Salt; 1 tsp Pepper; 2 cups Masa harina; 1 cup Chicken broth; 1 cup Vegetable oil; 1 tsp Baking powder; 1 tsp Salt; 12 pieces Corn husks, soaked in warm water; 1 cup White rice; 1 cup Black beans, canned and rinsed; 1 clove Garlic, minced; 1 tsp Cumin; 1 tsp Salt; 2 cups Water

Reposado, Coconut, Mezcal, Grapefruit Cordial, Sinchuan & Citrus Salt Rim

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Homemade Chicken, Jalapeno, Carrot, and Potato Tamale served with Rice & Beans

In a skillet over medium heat, add the diced onion, garlic, jalapeno, carrot, and potato. Sauté for about 5-7 minutes until the vegetables are tender.

Cook the Vegetables

Add the shredded chicken, cumin, salt, and pepper to the skillet. Stir to combine, then remove from heat and set aside.

Combine Filling Ingredients

In a large bowl, combine the masa harina, baking powder, and salt.

Mix Dry Ingredients

Slowly mix in the vegetable oil and chicken broth until a smooth dough forms. It should be soft and spreadable but not too wet.

Add Wet Ingredients

Take a soaked corn husk and lay it flat. Spread about 2 tablespoons of tamale dough onto the center of the husk.

Prepare Corn Husks

Place about 2 tablespoons of the chicken filling on top of the dough.

Add Filling

Fold the sides of the husk over the filling, then fold up the bottom. Secure with a piece of kitchen twine if necessary. Repeat with remaining husks.

Fold and Secure

Fill a large pot with water and bring to a boil. Place a steamer basket inside the pot.

Prepare Steamer

Arrange the tamales upright in the steamer basket, cover, and steam for about 1 to 1.5 hours until the dough is firm and pulls away from the husk.

Steam the Tamales

In a medium saucepan, combine the rice, 2 cups of water, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender.

Cook the Rice

In another pot, heat the rinsed black beans over medium heat, adding minced garlic and stirring occasionally for about 5 minutes until heated through.

Heat the Beans

On a large plate, serve 2-3 tamales alongside a scoop of rice and a side of black beans. Enjoy!

Plate the Dish

Chicken breast, cooked and shredded

Jalapeno, diced

Carrot, grated

Potato, peeled and diced

Onion, diced

Garlic, minced

Cumin

Salt

Pepper

Masa harina

Chicken broth

Vegetable oil

Baking powder

Corn husks, soaked in warm water

White rice

Black beans, canned and rinsed

Water