Chicken Tamale Recipe
1 Beef Enchilada, 1 Chicken Tamale with Rice or Beans.
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Ingredients
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Tamale Ingredients
Method
Tamale Preparation
Prepare the Corn Husks
Soak corn husks in warm water for about 30 minutes until pliable. Drain and set aside.
Make the Dough
In a large mixing bowl, combine corn masa harina, baking powder, and salt. Gradually add chicken broth and vegetable oil, mixing until a smooth dough forms.
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of the masa dough onto the center of the husk. Add a couple of tablespoons of shredded chicken and a spoonful of red chili sauce on top. Fold the sides of the husk over the filling and then fold the bottom up to enclose the tamale.
Steam the Tamales
Place the tamales upright in a steamer basket. Cover with a wet cloth and steam for about 1 to 1.5 hours, or until the masa is firm and cooked through.
Serve
Remove tamales from the steamer and let them cool slightly. Serve warm with additional red chili sauce and your choice of rice or beans.
