Chicken Tamales
6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
1 tsp salt (or to taste)
1 tsp baking powder
2 medium cooked chickens (rotisserie chicken from the grocery store is
great)
2 cans Salsa Verde or Tomatillo Sauce
1 Bag Corn Husks
Soak the corn husks in warm water until soft - about an hour.
Blend with an electric mixer, the Maseca Corn Masa Mix for Tamales, corn oil,
salt, baking powder and the chicken broth to obtain a consistent mixture.
Remove chicken from bones and pull into bite sized pieces. Mix the
salsa verde or tomatillo sauce into the chicken shredded.
Spread masa evenly over corn husks, and place a spoonful of 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 35-40 minutes.
Check every 20 minutes. The tamales are done when easily pull
away from the corn husk.
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