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Chicken and Green Chili Tamales
Created by: Howcan Team
Ingredients
- 2 cups masa harina
- 1 1/3 cups chicken broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups cooked shredded chicken
- 1 cup diced green chilies
- 12 dried corn husks, soaked in warm water
Instructions
- In a large mixing bowl, combine 2 cups of masa harina, 1 1/3 cups of chicken broth, 1/2 cup of lard or vegetable shortening, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix until a smooth dough forms.
- In a separate bowl, mix together the shredded chicken and diced green chilies.
- Take a soaked corn husk and spread about 2 tablespoons of the masa dough onto the center of the husk, leaving a border around the edges.
- Spoon a couple of tablespoons of the chicken and green chili mixture down the center of the masa dough.
- Fold one side of the corn husk over the filling, then fold the other side over to enclose the filling. Fold up the bottom of the husk.
- Place the tamale upright in a steamer basket, standing them up with the open end at the top.
- Repeat with the remaining ingredients, then cover the tamales with a damp kitchen towel and steam for 1 1/2 to 2 hours, adding more water to the pot as needed.
- Allow the tamales to cool for a few minutes before serving. Enjoy!
Tamales have a rich history dating back to ancient Mesoamerica, where they were a staple food for Aztecs and Mayans. The dish has evolved over centuries, and today, tamales filled with shredded chicken and green chilies are a popular variation. This savory filling adds a delicious kick to the traditional tamale. In regions like Mexico and the American Southwest, talented chefs and home cooks carefully craft these tamales, infusing them with the flavors of the local cuisine. For the best version of this dish, seek out authentic Mexican or Southwestern restaurants known for their expertise in tamale-making. The key to a perfect tamale lies in the moist, flavorful shredded chicken and the spicy green chilies, which should be balanced to create a harmonious filling. Whether steamed in corn husks or banana leaves, these tamales are a delightful blend of tradition and innovation.
180 min
12 tamales
250 per tamale calories
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