QUICK CHICKEN AND CHEESE TAMALES
These are so easy to make. I love tamales but didn't want the hassle of making them, but this is a great recipe. I like green chili cheese tamales and am going to make them next time as this time I had a leftover rotisserie chicken to use.
Provided by Elaine Laskowski
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a food processor, pulse the masa harina with the baking powder and salt. Add the 1 1/2 cups of water and pulse to moisten the masa harina.
- 2. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and the scallions.
- 3. Tear twelve 12" square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2" thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold the edges under to make packets. Repeat to form the remaining tamales.
- 4. Arrange the tamales seam side down tn the bottom of a large bamboo or other steamer. Steam over 2" of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter. Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve with the hot sauce.
- 5. MAKE AHEAD: The tamales can be prepared through Step 3 and refrigerated up to 2 days.
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