HATCH CHICKEN TAMALES BY SALLYE

sallye bates

By
@grandedame

This recipe was pinched from the HEB store publication called Texas Life. It is flavorful while still being healthy.

Diabetic exchanges: 3-1/2 starch

Total calories per serving: 280


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Comments:

Serves:

makes about 50 tamales

Prep:

20 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 pkg
corn husks
3 lb
boneless skinless chicken breasts
1 jar(s)
central market hatch green chili/salsa verde
4 lb
corn masa for tamales
6 Tbsp
olive or canola oil
2 tsp
baking powder
salt & pepper
1 c
mozzarella cheese, shredded

Directions Step-By-Step

1
Soak corn husks in hot water for 30 minutes until soft
2
Cook chicken in 8 cups boiling water until tender

Remove chicken

Strain broth and set aside
3
Shred chicken and combine with Hatch green chili/salsa verde and set aside
4
Using a large bowl and electric mixer on medium speed, blend masa, oil, baking powder and 4 cups of strained chicken broth

Beat until masa mixture is consistency of mashed potatoes

Season to taste with salt and pepper

Cover and set aside
5
TO ASSEMBLE TAMALES:

Place 3 tablespoons of masa on smooth side of a softened corn husk

Spread across the center, 1/4" from the flat end of the husk

Place 1 to 2 tablespoons of chicken mixture in center of masa

Sprinkle with a teaspoon of mazzarella

Fold both sides in tightly to overlap, then fold the pointed end up to meet the flat end
6
TO STEAM TAMALES:

Add 2 inches of water to a steamer pot

Place tamales open end facing up in the steamer basket, making a pyramid with tamales

Do not let water touch tamales

Cover, bring water to a boil

Reduce heat to low and cook 3 hours or until husks pull away from the masa
7
If you do not have a steamer pot, here is an alternate method

Invert a cake or pie tin in the bottom of a large stew pot.

Place a few husks over the tin.

Add water up to about 1" from the husks

Place tamales open end facing up on the top of tin, making a pyramid with tamales

(Do not allow water to touch tamales)

Cover, bring water to a boil

Reduce heat to low and cook 3 hours or until husks pull away from the masa

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: For Kids, Healthy