Subj:  Savory Chicken Tamales 

 12 corn husks or foil or parchment paper rectangles
 2-1/4 c. Masa Harina tortilla flour
 1 c. warm water
 3/4 c. shortening or lard
 1/4 t. salt
 Picante Sauce
 1 c. finely chopped cooked chicken
 For wrappers, soak corn husks in warm water for several hours or overnight to soften
them.  Pat with paper towels to remove excess moisture. (Or...cut foil or parchment into
8x6" rectangles.)
 For tamale dough, in a large mixing bowl stir together tortilla flour and water.  Cover
and let stand for 20 minutes.
    In a large mixing bowl, beat together shortening or lard and salt until fuffy.  Beat in
flour mixture until well combined.
    Spoon a scant 1/4 c. of dough onto each tamale wrapper.  Spread dough into a 5x4"
rectangle, spread 1 long side of the dough to the edge of the wrapper and leaving equal
spaces at both ends.
 For filling, spoon a scant 1 Tablespoon Picante Sauce lengthwise down the center of
dough, bringing sauce out to both ends.  Top with about 1 Tablespoon of chicken.
 To assemble, fold long edge of wrapper over filling so it overlaps dough about 1/2",
then continue rolling up wrapper jelly-roll style.  Tie ends securely with pieces of corn
husk or string.  Or....for the foil, fold ends under to seal.
    Place tamales in a steamer basket in an electric skillet.  Add water to just below the
basket level, then bring to boiling.  Cover and steam tamales at medium heat for 25 to 40
minutes or till tamles pull away from the wrappers.  (Add more water as necessary.)
    Unwrap tamales.  Serve immediately with remaining Picante Sauce.
                                                                    --- Makes 12 Tamales

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