Chicken Tamales
My husband will rate a restaurant on whether or not the tamales are good. It is truly one of his favorite dishes. I found this recipe in an old Better Homes & Gardens cookbook called "Cooking Mexican" and it is a true family favorite.
Ingredients
Equipment
Method
Prepare Corn Husks
- If using corn husks, soak in water for several hours.
Make Red Chili Sauce
- In a small saucepan, cook and stir chili powder and oil over medium-low heat for 4 minutes.Place tomatoes, chili powder mix, and garlic in blender. Blend until smooth. Pour into saucepan and add spices, honey, and salt. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
Tamale Dough
- In a large mixing bowl, mix flour and water. Let stand for 20 minutes. Using a hand mixer, beat in the shortening or tallow until well combined.
Assemble Tamales
- Spoon slightly less than 1/4 cup dough onto each tamale wrapper, spread into a rectangle leaving space at either end. Spoon about 1 TBS red chili sauce onto the dough. Top with 1 TBS chicken.
- You have choices about how to bundle these:Fold the long edge of the wrapper over the filling so that it overlaps, then roll up. Tie ends with pieces of cornhusk or string. If using foil, tuck ends under.-OR-Fold the sides of the cornhusk over the filling, overlapping them. Fold the bottom pointed end up towards the top, creating a package.
- Place tamales on a steamer basket in a large pot. Add water to just below basket level. Bring to a boil. Cover. Reduce heat to medium. Steam for 35 to 40 minutes.
- Serve with red chili sauce. Makes 12 tamales.