Friday, May 05, 2006
Partying like it's 1862
If you're culinary inclined and ready to put it down in the kitchen, here's a foolproof recipe for the most authentic Mexican this side of the Rio Grande:
30 Minute Chicken Tamales
i n g r e d i e n t s
6 cups Maseca Corn Masa mix for tamales
6 cups chicken broth
1 cup corn or other vegetable oil (corn will enhance the flavor)
2 teaspoon salt
1 teaspoon baking powder
2 large rotisserie chicken
2 ½ 12 oz. jars green tomatillo sauce
1 bag corn husks
d i r e c t i o n s
Soak: the corn husks in warm water until soft.
Blend: Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
Shred: the chicken and marinate in the green salsa or tomatillo sauce.
Spread: masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
Fold: the sides of the corn husk to center over the masa so that they overlap to make along package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamale is cooked when it separates easily from the corn husk.
- commented at 3/04/2007 09:19:00 PM~
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