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.
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
- Soak the corn husks in warm water until soft.
- 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.
- Marinate the chicken in the 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 to 40 minutes. Check every 20 minutes.
- The tamales are cooked when they separate easily from the corn husk.
Makes 8 servings.
Recipe provided courtesy of MexGrocer.com.