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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tamales, recipe from Raley's Ingredients:
16 oz skinless chicken thighs |
3/4 cup salsa |
4 oz chili peppers |
1/4 tsp. ground cumin |
2 cups |
2 cups butter |
2/3 tbl margarine |
3/4 tsp. salt |
2 1/2 cups vegetable broth |
Directions:
1. Combine chicken, salsa, chiles, chipotle paste and cumin in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 1 hour or until meat is very tender. Shred with 2 forks or mash with a potato masher to shred. Place masa harina, shortening, baking powder and salt in a large bowl. Beat in enough broth with an electric mixer to form a soft, spreadable paste. Choosing the largest of the corn husks, spread about 1/4 cup of masa on the inside of each husk, leaving 2 inches empty at the top and bottom. Place a few tbsp. of shredded chicken in the center of the masa. Fold in husks so that masa edges meet to enclose filling; fold in ends. Place in a steamer basket in a large stockpot with 1 inch of water. Stand tamales up in pot, being careful not to overcrowd. Cover and steam for about 1 hour.
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