30 Minute Chicken Tamales Recipe #72065
I found this recipe on RecipeSleuth and can't wait to make it.
by Geema
1¼ hours | 30 min prep
25 tamales
- 6 cups maseca corn masa harina flour, mix for tamales
- 6 cups chicken broth
- 1 cup corn oil or other vegetable oil (corn will enhance the flavor)
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 large rotisserie chicken
- 2 (15 ounce) jars green tomatillo sauce
- 1 bag corn husk
- Soak the corn husks in warm water until soft.
- 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 a long package.
- Fold the empty part of the husk under so that it rests 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.
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