PARTY RICO RECIPES

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CHICKEN TAMALES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Tamales Recipe: How to Make It - Taste of Home image

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 20 minutes

Prep Time 02 hours 30 minutes

Cook Time 50 minutes

Yield 20 tamales.

Number Of Ingredients 18

24 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
3 quarts water
DOUGH:
1 cup shortening
3 cups masa harina
FILLING:
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Hot water

Steps:

  • Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

Nutrition Facts : Calories 564 calories, FatContent 35g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 835mg sodium, CarbohydrateContent 43g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 20g protein.

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