CHICKEN TAMALES
Provided by Ingrid Hoffmann
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
- While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
- Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
- Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
- Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
- Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
- Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
- Photography by Jim Franco
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