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Tamales are made from masa dough filled with meat, vegetables and spices, or fruit and wrapped in a corn husk (or banana leaf) and steamed until hot. Recipe from Maseca Collection - Jesus Bojorquez.

Chicken Tamales

6 cups Maseca Corn Masa Mix for Tamales
6 cups chicken broth
1 cup corn oil
2 teaspoons salt
1 teaspoon baking powder
About 4 cups shredded roast chicken
2 (7-ounce) cans Herdez Salsa Verde or tomatillo sauce
1 (16-ounce) bag Corona Real Corn Husks

1. Soak the corn husks in warm water until soft.
2. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
3. Marinate the chicken in the salsa or tomatillo sauce.
4. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
5. Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
6. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
7. Place the tamales in a steamer and cook tamales for 35 to 40 minutes. Check every 20 minutes.
8. The tamales are cooked when they separate easily from the corn husk.

Serves 8.

Mexican Recipe provided courtesy of MexGrocer.com.

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