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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I love tamales, but I don't like spending days making them, so I've come up with a simple and delicious tamale recipe. When you taste my flavorful tamales, you be surprise how great they truly are! Ingredients:
dough: |
4-3/4 cups masa harina |
2-3/4 cups reduced-sodium chicken broth |
1-1/4 cups salsa |
3/4 cup canola oil |
3/4 cup frozen corn, thawed |
5 green onions, sliced |
2 envelopes goya sazon with coriander and annatto |
1-1/4 teaspoons salt |
48 dried corn husks |
chicken filling: |
1 small onion, chopped |
1 tablespoon canola oil |
1 tablespoon minced chipotle pepper in adobo sauce |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
4 cups shredded rotisserie chicken |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
vegetable filling: |
1-1/2 cups sliced ripe olives |
1-1/2 cups (6 ounces) pepper jack cheese |
3/4 cup shredded colby cheese |
Directions:
1. In a large bowl, combine the masa harina, broth, salsa, oil, corn, onions, Sazón seasoning and salt; beat until well blended. Cover and refrigerate overnight.
2. Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
3. Meanwhile, in a large skillet, saute onion in oil until tender; add the chipotle pepper, garlic, oregano and cumin; saute 1 minute longer. Add chicken and broth. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until liquid is evaporated, stirring occasionally.
4. For vegetable tamales, drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 1/4 cup dough over half of husk closest to you, spreading dough to within 1 in. of edges. Sprinkle olives and cheeses down the center.
5. Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup dough on each corn husk and 1/4 cup chicken mixture. Repeat 11 times, folding and tying each tamale.
6. Line a large steamer basket with four corn husks. Place basket in a Dutch oven over 1 in. of water; position half of the tamales upright in basket.
7. Cover tamales with four corn husks. Bring to a boil; cover and steam in batches for 50-60 minutes or until dough peels away from husk, adding hot water to pan as needed and replacing corn husks in pan. Remove husks before eating. Yield: 2 dozen.
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