Luncheon Tamale Recipe
Delicious! A savory home-style chicken tamale made with stone-ground corn masa smothered in your choice of zesty tomatillo or red sauce and melted cheese. Served with Spanish rice and your choice of beans.
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Ingredients
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Tamale Filling and Dough
Method
Tamale Preparation
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for at least 30 minutes to make them pliable.
- 2
Make the Masa Dough
In a large bowl, combine the masa, baking powder, and salt. Gradually add the chicken broth and vegetable oil or melted butter. Mix until a smooth dough forms.
- 3
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of masa dough onto the wide end of the husk. Add about 2 tablespoons of shredded chicken and top with a spoonful of your chosen sauce. Fold the sides of the husk in and then fold the bottom up to enclose the filling.
- 4
Steam the Tamales
Place the tamales upright in a steamer pot. Cover and steam for about 1 to 1.5 hours, or until the masa is firm and cooked through.
- 5
Serve
Once cooked, serve the tamales with additional sauce, melted cheese on top, Spanish rice, and beans on the side.
