HATCH CHICKEN TAMALES BY SALLYE
This recipe was pinched from the HEB store publication called Texas Life. It is flavorful while still being healthy. Diabetic exchanges: 3-1/2 starch Total calories per serving: 280
Provided by sallye bates
Categories Tacos & Burritos
Time 3h20m
Number Of Ingredients 8
Steps:
- 1. Soak corn husks in hot water for 30 minutes until soft
- 2. Cook chicken in 8 cups boiling water until tender Remove chicken Strain broth and set aside
- 3. Shred chicken and combine with Hatch green chili/salsa verde and set aside
- 4. Using a large bowl and electric mixer on medium speed, blend masa, oil, baking powder and 4 cups of strained chicken broth Beat until masa mixture is consistency of mashed potatoes Season to taste with salt and pepper Cover and set aside
- 5. TO ASSEMBLE TAMALES: Place 3 tablespoons of masa on smooth side of a softened corn husk Spread across the center, 1/4" from the flat end of the husk Place 1 to 2 tablespoons of chicken mixture in center of masa Sprinkle with a teaspoon of mazzarella Fold both sides in tightly to overlap, then fold the pointed end up to meet the flat end
- 6. TO STEAM TAMALES: Add 2 inches of water to a steamer pot Place tamales open end facing up in the steamer basket, making a pyramid with tamales Do not let water touch tamales Cover, bring water to a boil Reduce heat to low and cook 3 hours or until husks pull away from the masa
- 7. If you do not have a steamer pot, here is an alternate method Invert a cake or pie tin in the bottom of a large stew pot. Place a few husks over the tin. Add water up to about 1" from the husks Place tamales open end facing up on the top of tin, making a pyramid with tamales (Do not allow water to touch tamales) Cover, bring water to a boil Reduce heat to low and cook 3 hours or until husks pull away from the masa
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