3. Chicken Tamales
If you’re not a fan of pork, try this tamale recipe that includes chicken instead — full of flavor and the perfect evening meal for the family.
INGREDIENTS
1-½-lbs. Whole chicken.
24-dry corn husks.
1-onion – quartered.
1-clove minced garlic.
3-quarts purified water.
2-teaspoons kosher salt.
INGREDIENTS – Dough
1-cup shortening.
3-cups masa harina.
INGREDIENTS – Filling
6-tablespoons all-purpose flour.
6-tablespoons canola oil.
¾-cup chili powder.
½-teaspoon salt.
¼-teaspoon pepper.
¼-teaspoon garlic powder.
2-cans sliced ripe olives – drained.
1-cup hot water.
METHOD
Soak husks in hot water for 2-hours.
Place a crockpot over medium heat and add the oil. When hot, add the onions, garlic, and salt – cook till fragrant. Add the seasoned chicken and pour in 3-quarts of hot water. Bring the pot to the boil and then reduce heat to simmer for 1-hour.
Remove the chicken from the pot and shred using two forks. Return to the crockpot to keep warm.
To make the dough, mix shortening till fluffy and add one tablespoon of masa at a time, along with a tablespoon of stock – continue beating.
Drain husks and pat dry. Add 2 to 3-tablespoons of the dough to the husk, and top with 2 to 3-tablespoons of filling. Fold the ends of the dough over the filling and wrap tightly. Steam for 60 to 90-minutes and serve with salsa and sour cream on the side.