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Cheesy Chicken Tamales

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INGREDIENTS

  • 1 (8 oz.) pkg. dried corn husks
  • 3 cups masa harina
  • 1 tsp. each: baking powder and salt
  • 1/2 cup vegetable shortening
  • 2-1/2 cups chicken broth or stock
 

DIRECTIONS

  • 1

    Soak corn husks in warm water to cover. Combine masa, baking powder and salt in a food processor; pulse once to combine. Add shortening; pulse several times to combine. Add broth; process until well combined. Transfer mixture to a large bowl; stir in cheese and cilantro.

  • 2

    Combine chicken and salsa; mix well. Drain corn husks. Spread 2 tablespoons of the masa mixture on the smooth side of a corn husk in the center of the husk; spread slightly with back of spoon, leaving a border around all sides of corn husk. Spoon 2 tablespoons of the chicken mixture over the masa; top with 1 more tablespoon masa. Fold the two long sides of the husk toward the middle over masa mixture; fold bottom and top of the husk over filling, encasing filling completely. Tie with a strand of corn husk.

  • 3

    Stand the tamales on end in a large steamer set over simmering water. Cover; steam 40 to 45 minutes or until the tamales separate easily from the husk.

Cheesy Chicken Tamales
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SUMMARY

  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Yield: Makes about 32 small tamales

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See Nutrition Facts

Makes about 32 small tamales

Amount Per Serving

Calories 154

Total Fat 7.2g

Saturated Fat 2.3g

Trans Fat 1.7g

Polyunsaturated Fat 1.1g

Cholesterol 11mg

Sodium 299mg

Carbohydrates 16g

Protein 6g

Dietary Fiber 2g

Vitamin A 0%

Vitamin C 3%

Calcium 68%

Iron 1%