Quick Chicken and Cheese Tamales
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- 2 c
- masa harina
- 1 tsp
- baking powder
- 1 1/4 tsp
- kosher salt
- 1/2 c
- solid vegetable shortening
- 1/2 c
- low-sodium chicken broth
- 2 1/2 c
- shredded chicken (leftover rotisserie)
- 1/4 lb
- sharp cheddar cheese, shredded
- 1/2 c
- chopped cilantro
- scallions, finely chopped
- hot sauce, for serving
- 1 1/2 c
1In a food processor, pulse the masa harina with the baking powder and salt. Add the 1 1/2 cups of water and pulse to moisten the masa harina.
2Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and the scallions.
3Tear twelve 12" square sheets of plastic wrap.
Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2" thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold the edges under to make packets. Repeat to form the remaining tamales.
4Arrange the tamales seam side down tn the bottom of a large bamboo or other steamer. Steam over 2" of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter. Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve with the hot sauce.
5MAKE AHEAD: The tamales can be prepared through Step 3 and refrigerated up to 2 days.