Chicken Tamales Recipe

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Chicken Tamales
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Ingredients:

Directions:

  1. Chicken filling:
  2. Place fryers in stock pot. Fill the pot with water to cover chickens. Add the remaining ingredients boil for 1 hour.
  3. When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside.
  4. TOMATILLO SAUCE:
  5. Parboil tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining ingredients and coarsely blend. Set aside.
  6. Saute chopped chicken in a little oil and tomatillo sauce. Cook for 10 minutes.
  7. BEAN FILLING FOR TAMALES:
  8. In a large stock pot, cover beans with water. Add onion, head of garlic and salt. Boil until done, drain, reserving liquid. Mash beans and set aside.
  9. Mince 1 cup onion, 1-ounce garlic and saute in 1/4 cup of oil. When onion is clear add flour constantly mixing with whisk until golden. Add mashed beans with a conservative amount of liquid from beans. Add chile powder, oregano, comino. Add salt if needed. Taste again.
  10. MASA: 6 pounds masa 1 1/2 tablespoons baking powder 1 3/4 tablespoons salt 1 tablespoon sugar 1 tablespoon comino, (cumin) 2 1/2 pounds of lard or vegetable shortening 7 ounces water or chicken broth
  11. Corn husks
  12. Mix all ingredients on low mixer setting. After thoroughly mixed, beat (or knead) at medium for 15 minutes until masa dough is smooth. To check readiness, drop a small amount of masa in a glass filled with water. If masa floats, it's ready. Using back of spoon, spread masa mixture thinly and evenly on inside of corn husk. Covering half the length of each husk. Fill with tamale filling and fold. Get 16 quart stock pot with lid, steamer with lid or tamalera: tamale steamer. Tamaleras as a rule come equipped with rack and lid. Stainless steel vegetable steamer fan like: sold in most grocery stores. Damp kitchen towel. The bottom of the pot is filled with hot water being careful not to cover the rack. The rack is covered with tamale husks that were left over from the ones used for the tamales. The vegetable steamer is placed over the husks bottom side up to give a dome effect. The tamales are placed open and up, side by side around the dome. Continue this process with about 2 dozen tamales. As the pot begins to fill up the tamales can be placed flat on top of each other. Corn husks again are used to cover the mound of tamales then cover with a cloth and close with the lid. The lid should fit well enough as to keep the steam in the pot. Bring to rapid boil, reduce heat, steam for 30 minutes. To test doneness, open husk. Tamale should be firm. Masa should not adhere to the husk. When cooked remove all tamales. Ready to eat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1035.83 Kcal (4337 kJ)
Calories from fat 314.66 Kcal
% Daily Value*
Total Fat 34.96g 54%
Cholesterol 196.5mg 66%
Sodium 6154.46mg 256%
Potassium 2767.29mg 59%
Total Carbs 150.58g 50%
Sugars 31.57g 126%
Dietary Fiber 36.53g 146%
Protein 46.26g 93%
Vitamin C 168.5mg 281%
Vitamin A 4.2mg 141%
Iron 48.8mg 271%
Calcium 412.5mg 41%
Amount Per 100 g
Calories 82.45 Kcal (345 kJ)
Calories from fat 25.05 Kcal
% Daily Value*
Total Fat 2.78g 54%
Cholesterol 15.64mg 66%
Sodium 489.89mg 256%
Potassium 220.27mg 59%
Total Carbs 11.99g 50%
Sugars 2.51g 126%
Dietary Fiber 2.91g 146%
Protein 3.68g 93%
Vitamin C 13.4mg 281%
Vitamin A 0.3mg 141%
Iron 3.9mg 271%
Calcium 32.8mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 27
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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