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Full Online Book HomeLearning KitchenMexican And Hispanic - Chicken Corn Tamales
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Mexican And Hispanic - Chicken Corn Tamales Post by :achiru Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1793

Click below to download : Mexican And Hispanic - Chicken Corn Tamales (Format : PDF)

Mexican And Hispanic - Chicken Corn Tamales

About 1 pound Monterey Jack or Cheddar cheese
1 can (7 oz) whole California (Anaheim) green chiles
about 8 oz dried corn husks (soak before using)
about 3 cups cooked chicken or turkey, torn in large bite-sized pieces
prepared green or red taco sauce
sour cream


Cut cheese into fingers about 1/2 inch thick and 2 inches long; cut or tear chiles into thin lengthwise strips.

For each tamale, spread corn husks with corn masa dough.

Divide cheese, chicken and chiles into 16 equal portions; place one portion of each in center of 16 corn wrappers.

Tear extra husks in thin strips for ties. Wrap and tie each tamale as described in step 3.

To steam cook: Stack tamales in a steamer so steam can circulate. Or stack half the batch at a time in an 9 or 10 inch metal pie pan; place on a rack in a kettle over at least one inch of water.

Cover steamer with a cloth, then set on lid. Steam over boiling water for 1 hour (add hot water as needed) or until masa peels readily from husks. To test, remove one tamale; let stand 5 minutes; unwrap.

With tongs lift tamales from steamer and let stand 5-7 minutes before serving. Or cool completely; wrap and freeze.

To reheat, stack tamales (do not thaw) in a steamer. Cover steamer with a cloth, then set on lid. Steam over boiling water for 30-35 minutes or until hot throughout. (of course, these days, you'd microwave them)

To eat, unwrap or peel back part of corn husks, leaving ends tied. Top with taco sauce and sour cream. Makes 16 large tamales.

Corn masa dough: With an electric mixer, beat 3/4 cup butter or margarine until fluffy. By hand, beat in 1 can (about 1 lb. size) each cream-style corn and whole kernel corn

Stir together 1-1/2 cups masa harina, 1/4 cup sugar, 2 tsp salt, and 1 Tblsp baking powder.

Add to corn mixture alternately with 3/4 cup milk, beating
well after each addition.

Masa dough: With an electric mixer beat 1-1/2 cups soft butter or margarine and 1-1/2 tsp salt until fluffy.

Beat in 4-1/2 cups masa harina alternately with 2-1/2 cups regular strength chicken broth. Beat well until dough holds
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