FIESTA TAMALES

Fiesta Tamales image

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 will be surprised how great they truly are!-Donna Wilkinson, Lakeside, California

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 2 dozen.

Number Of Ingredients 23

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

Steps:

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., Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours., 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., 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., 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., 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., 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.

Nutrition Facts : Calories 571 calories, Fat 37g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 1227mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 6g fiber), Protein 19g protein.