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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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âI love making tamales. Theyâre a little more time- consuming but worth the effort. I usually make them for Christmas, but my family demands them more often.â âCindy Pruitt, Grove, Oklahoma Ingredients:
20 dried corn husks |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
3 quarts water |
1 medium onion, quartered |
2 teaspoons salt |
1 garlic clove, crushed |
dough: |
1 cup shortening |
3 cups masa harina |
chicken chili filling: |
6 tablespoons canola oil |
6 tablespoons king arthur unbleached all-purpose flour |
3/4 cup chili powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
Directions:
1. Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
2. Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
3. For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
4. Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
5. In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
6. Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat.
7. In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding additional hot water to pan as needed. Yield: 20 tamales.
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