TAMALES DE MAIZ CON POLLO
Source of Recipe
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List of Ingredients
(GREEN CORNHUSK TAMALES WITH CHICKEN FILLING)
2 whole chicken breasts
2 tablespoons vegetable oil
1/2 cup minced onions
2 cloves garlic, minced
1/4 cup fresh parsley
1/2 cup fresh cilantro
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper to taste
1 3/4 cups masa
1 cup warm water
1/4 cup lard
24 fresh cornhusks
Rinse chicken breasts and cut from bone. Slice chicken into pencil-thin strips.
In large saute pan, saute chicken in oil 15 minutes, or until done, and then remove from oil.
Saute onions and garlic in oil until translucent. Return chicken to saute pan and add parsley, cilantro, cayenne pepper, 1/2 teaspoon salt and black pepper. Set aside to cool.
In heavy pot, mix together masa, water, remaining 1/2 teaspoon salt and lard, and stir and cook over medium heat until very creamy and smooth, about 20 to 25 minutes. Cool to room temperature.
Trim thick bottom part from cornhusks and rinse well, removing any silk. For each tamale, take 2 cornhusks, pointed part at top, and paste together at one side with some of masa mixture. This makes the husks wider. Now spread 1 tablespoon masa mixture on the inside about 1 inch from bottom and extending about 2 inches up husk. Top with 2 teaspoons chicken filling. Fold husk around filling, paste with a little more masa, and then fold bottom toward top, making envelopes. Tie together with kitchen twine.
Stand up in a steamer and steam for 1 hour. Tamales may be frozen and reheated over steam. Makes 1 dozen tamales.
Recipe
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